Light Brioche Burger Buns

I've got the best buns... just sayin'.


Light Brioche Burger Buns
slightly adapted from Smitten Kitchen
Makes 8

1 cup warm water
3 tablespoons milk

2 teaspoons dry yeast

2 1/2 tablespoons sugar

2 eggs

3 1/3 cups "00" flour or baker's flour

1 teaspoon fine salt

35g unsalted butter, at room temperature

Sesame seeds

In a small bowl, combine the warm water, milk, yeast and sugar. Set aside for 5 minutes, until it is foamy.

In a small bowl, lightly beat one egg.

Put the flour and salt in the bowl of an electric mixer. Add the butter and rub this into the flour with your fingertips until it resembles breadcrumbs. Add the yeast mixture and the beaten egg. Put the mixer on low speed and mix for 10 minutes. The dough should be a little sticky.

Scrape the dough into a large, lightly oiled bowl, cover with plastic wrap and set aside in a warm spot until it has doubled in size. This will take 1 to 2 hours depending on how warm your room is.

Line a baking tray with baking paper. Turn the dough out onto a work surface and divide it into 8 equal portions. Roll each portion into a ball and place them, spaced apart, on the baking tray. Cover loosely with plastic wrap which has been lightly sprayed with cooking oil. Place in a warm spot and let them double in size again - about another hour.

Put a large shallow pan of water on the floor of the oven. Preheat to 200 degrees C with a rack in the centre. Beat the remaining egg with a tablespoon of water and brush the tops of the buns. Sprinkle with sesame seeds and bake for 15 minutes, turning the tray around halfway through the baking time for even cooking. Transfer to a wire rack and allow to cool completely.