How To Make Perfect Brioche Burger Buns | Best Brioche Burger Bun Recipe

This week I'm baking some brioche burger buns, these have got to be up there with the best you've ever tasted! Perfect brioche dough is all about a bit of love and care but the effort is well worth it as they're so light and fluffy. Enjoy my brioche burger bun recipe!
Ingredients, makes 6-8 buns-
Night before-
Poolish
➤ 100g strong white bread flour
➤ 100g water
➤ 3g active dry yeast Starter mixture
➤ 1 tbsp starter
➤ 120g strong white bread flour
➤ 120g water
When you bake-
➤ 250g strong white bread flour
➤ 6g salt
➤ 30g sugar
➤ 3g active dry yeast
➤ 125g eggs
➤ 60g whole milk
➤ 75g starter
➤ 100g poolish
➤ 115g butter, in small pieces
For top of buns-
➤ 1 egg yolk
➤ Dash of double cream
➤ Sprinkle of sesame seeds and poppy seeds
Recipe-
1. The night before, start with your poolish, mix the flour, water and yeast together and put in the fridge overnight. Do the same with the starter mixture but you can leave at room temperature. Next morning they should be active, take your poolish out of the fridge to get to room temperature
2. Before you're ready to make the dough, take the butter out of the fridge so it can come up to room temperature. Using a stand mixture (it's just so much easier) weigh out the poolish and starter first and then add in everything else apart from the butter, attach your dough hook and mixture until all the ingredients come together. Scrape the sides clean with a spatula and then leave for 15-20 minutes so the flour can hydrate from the eggs and milk. Now after it has rested, put the dough hook down again and mix for 6-8 minutes at medium speed, once it cleans the sides of the bowl you know it's ready to incorporate the butter. Drop it in piece by piece allowing it to be worked into the mixture and until you have a great looking and smelling dough.
3. Set the dough aside, ideally to a cool place for a couple of hours and allow to rise. In the first hour give 2 turns and in the second 1 turn, this is lifting the dough up on itself several times. After that, divide the dough into 90-100g dough balls and start to shape, bring the dough in from the outside into the middle to build structure and then use both hands to scoop and form into a tight dough ball. Use the tension from the work surface to do this.
4. Now put on a baking tray lined with baking parchment or paper, cover and then allow to grow in size again. When they have doubled in size gently glaze with the beaton egg and double cream with a pastry brush, and then sprinkle with the sesame/poppy seeds. Bake in a 220°C oven for 20-25 minutes until nice and golden brown, then place on a cooling rack.
☕ Why not support me as a content creator by buying a a coffee-
ko-fi.com/dombill
📸 Follow me on Instagram / _dombill
My Useful Kitchen Gear (this is stuff I actually use in my kitchen)
Microplane Gourmet Fine Grater- amzn.to/3FY5BQg
Microplane Zester Grater with Stainless Steel Blade- amzn.to/3JIrDZG
Le Creuset Signature Enamelled Cast Iron Round Casserole Dish- amzn.to/3zpAOcG
Dough Scraper- amzn.to/3Ht2Kz8
KitchenAid Artisan Stand Mixer- amzn.to/3pYyHJN
Cuisinart Mini Prep Pro- amzn.to/3mWZsw8
🎵 Music by Epidemic Sound (free 30-day trial - affiliate)-www.epidemicsound.com/referra...
📧 Send me any questions or queries [e-mail]
DISCLAIMER- Dom Bill is a participant in the Amazon Affiliate Program. Please consider helping my channel by purchasing through the above affiliate links, it does not cost you anything more and by clicking on the links, you will actively support the channel!

[@DomBill1]

Would love to know what you think of my burger buns, leave a comment below!

[@HOMERASOIFLAVOURS]

Your food is so beautiful And watching you, it's easy to see how much of your heart you put into your cooking. ye recipe is really extraordinary😋😋👌👌😋😋

[@DomBill1]

Thanks so much that’s really kind and I appreciate your kind words. Appreciate it!

[@ellib6050]

They look fabulous - you make it look so easy too 😋

[@DomBill1]

Thanks so much, pleased you liked it 😍

[@kat7777]

Wish I wasn't low carbing and again 😂

[@DomBill1]

Hahaha, I know Kat! Thanks a lot 😊