Спасибо за этот рецепт! Это выглядит действительно вкусно! Я обязательно попробую и уверена, что мне понравится! 😊Thanks for this recipe! It looks really delicious! I'll definitely try it and I'm sure I'll love it!😊
On my kitchen aid there's a screw I can adjust to get the hook closer to the bottom of the bowl. But I have a tilt. I assume these silly fixed ones have the same somewhere
I heard somewhere that you can adjust KitchenAid mixers so the hook has less clearance on the bottom of the bowl. There's a set screw somewhere that controls it from what I heard. Maybe check into that?
I don’t see the bun molds linked. Does anyone have a guess to the size. I’m looking on Amazon and so far haven’t found what I’m looking for. I actually was logging on to get the Food Nanny’s sour dough burger bun recipe and this one popped up when I turned my phone on, so u-turn… brioche sour dough burger buns, it is! Talk about timing. :)
I used to link to it (on the yeast brioche burger bun video), but it's not available on Amazon.com anymore :) I'm pretty sure we can still get them in Europe.
I want to say I had to run my mixer for about 10 or 12 minutes. Might have been a little longer, but I wasn't paying close attention to the time. I just ran it until the buttered dough stopped sticking to the bowl.
Sune, when I make rolls or buns, no matter how much I roll them on the countertop I always have those crevices on the bottom that keep sort of bursting. What am I doing wrong? Am I not pressing them well enough? Am I not creating enough friction?
@@Foodgeek it's like your dough was. Not a high hydration, but not stiff. It's a medium hydration - like a 60 or 65% hydration. Soft, supple but not sticky.
@@mattmallecoccio8378 I that case, I think you should press down more. Does the dough stick to the counter when you do the circles so that your thumb and little finger kinda work like a small scraper? :)
hmmm. My son in law is a machinist. I may have to ask him to make some up. Would you mind letting me know the dimensions and material it's made from? Thanks for all your videos. I'm up in Kodiak, Alaska and have been enjoying them.
The one I am using is a Rhewa. A German brand. It's highly dependable; even when used daily, it has enough battery for a year's worth of use. I got it for making bean-to-bar chocolate since it works up to 20 kg. It's not cheap: www.amazon.de/-/en/Digital-Scales-Dough-Rhewa-940-%C2%B0C/dp/B079SY1WZ4
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Thanks!
Thank you ❤️
Can't wait to try baking these! Thanks for the inspiration...
Great recipe!! They turned out great!! Thank you so much!!
You are so welcome!
You seriously make the best videos. I'm a huge fan.
They look amazing! Thanks
They look delicious 👍
So soft and buttery. My girlfriend is a huge fan, but also equally outraged by my use of butter 😂🤣
Thank you Sune, they do look delicious!! Thanks for shaping tips & I enjoyed the relaxing music "breaks"... 😊😋
Sune! How do I substitute regular for stiff starter? 🙋🏼♀️ Thanks for the video 😊
Sune thank you! Excited to try this.
On another note, you should update your profile picture to look how you look today. ❤️❤️❤️
Спасибо за этот рецепт! Это выглядит действительно вкусно! Я обязательно попробую и уверена, что мне понравится!
😊Thanks for this recipe! It looks really delicious! I'll definitely try it and I'm sure I'll love it!😊
Buuuuuttttteeeeerrrrr!!!!!! So good!!!
Just what I've been wanting!
Delicious, you made it look very easy!! Love your channel… I’m subscribed 😀
On my kitchen aid there's a screw I can adjust to get the hook closer to the bottom of the bowl. But I have a tilt. I assume these silly fixed ones have the same somewhere
I heard somewhere that you can adjust KitchenAid mixers so the hook has less clearance on the bottom of the bowl. There's a set screw somewhere that controls it from what I heard. Maybe check into that?
Would black strap molasses be able to substitute for the sugar, if yes how much?
Is sourdough starter active sourdough, means does it have to be feed before using it?
Yes :) Although I have baked with stater straight out of the fridge with fine results :) (not for these)
I don’t see the bun molds linked. Does anyone have a guess to the size. I’m looking on Amazon and so far haven’t found what I’m looking for. I actually was logging on to get the Food Nanny’s sour dough burger bun recipe and this one popped up when I turned my phone on, so u-turn… brioche sour dough burger buns, it is! Talk about timing. :)
I think the ones in this video are discontinued or at least not sold in the US
I used to link to it (on the yeast brioche burger bun video), but it's not available on Amazon.com anymore :) I'm pretty sure we can still get them in Europe.
You really really really don't need them
@@Andinel figures! 🥲😂
@@Foodgeek i thought we were getting to the point that everyone everywhere could get what they want.. guess not. Thanks for answering. 😁
Is there way to freeze briosh dough , then later form and bake after defrosting?
If i am refrigerating the dough. In which stage ? Right after shaping ?
Yes, or really any time before they get too big 😊
HATS OFF TO YOU!
That perfect butter mayonnaise ratio😀
I’d like to try these but with added potato or potato flour.. thoughts?
About how long did you knead the dough in the mixer?
They look great and I will be making them!
I want to say I had to run my mixer for about 10 or 12 minutes. Might have been a little longer, but I wasn't paying close attention to the time. I just ran it until the buttered dough stopped sticking to the bowl.
@@benhauber1979, thanks. I was just looking for a general time, so this definitely helps.
Sune, when I make rolls or buns, no matter how much I roll them on the countertop I always have those crevices on the bottom that keep sort of bursting. What am I doing wrong? Am I not pressing them well enough? Am I not creating enough friction?
What is the consistency of the dough like?
@@Foodgeek it's like your dough was. Not a high hydration, but not stiff. It's a medium hydration - like a 60 or 65% hydration. Soft, supple but not sticky.
@@mattmallecoccio8378 I that case, I think you should press down more. Does the dough stick to the counter when you do the circles so that your thumb and little finger kinda work like a small scraper? :)
@@Foodgeek okay. Thank you my friend
Where can I source the bun pans you used in this video?
I used to link to them, but they have unfortunately been discontinued.
hmmm. My son in law is a machinist. I may have to ask him to make some up. Would you mind letting me know the dimensions and material it's made from? Thanks for all your videos. I'm up in Kodiak, Alaska and have been enjoying them.
Off topic (sorry) - I am looking for the perfect kitchen scales (up to 7kg). What is the model you use and do you recommend it?
The one I am using is a Rhewa. A German brand. It's highly dependable; even when used daily, it has enough battery for a year's worth of use.
I got it for making bean-to-bar chocolate since it works up to 20 kg.
It's not cheap: www.amazon.de/-/en/Digital-Scales-Dough-Rhewa-940-%C2%B0C/dp/B079SY1WZ4
I find the butter content a little too high on this recipe other than that, it’s fantastic!
Sune where can I get those bread molds....what size are they ?
Nevermind...I see your answer below
I would make this today if I had a stand mixer. I bought a used one but it wouldn't knead bread dough. Caveat emptor.
mmmmmmm butter :)
Gonna be honest... after working with sourdough for the last few months, I'm surprised that this recipe doesn't call for 500+F heat hah
I even stopped baking at 500°F for regular sourdough. Now I just use 450°F for the entire bake, it even gives better oven spring :D
mmmmm-butter
Exactly ❤️
None of these seemed to expand enough to fill the mold, could you just do this on a flat pan? And mmmmmm.burgers……
Yeah, that'd be fine. I actually wanted then to fill the mold, but they were ready to bake 😊
My sourdough bread is never sour. 👍