Brioche Buns for Summer’s BBQ Fun

20200520_1547114549141774831241926.jpgYes! Barbecue season is here and what could be more satisfying than flipping those juicy patties on your newly-cleaned grill on the patio while sporting that one-pack with a cold beer? Well probably the thought that you’ve made your food from scratch—house-seasoned ground meat, those fresh tomatoes and onions harvested from the pot gardens you’ve labored over during the past couple of months, and that light, buttery brioche bun to make all those come together.

So while I’m grinding that slab of beef while being persnickety with my seasonings, let me share this very light version of a brioche bun recipe that I believe would give that extra yum for your homemade burgers!

Light Brioche Buns

Ingredients:

  • 1 cup warm water
  • 2 tbsps. warm milk
  • 2 tsps. active dry yeast
  • 2 tbsps. sugar
  • 2 eggs
  • 3 cups bread flour (see note*)
  • 1/3 cup All Purpose Flour
  • 1 tsp. salt
  • 3 tbsps. butter (softened))
  • sesame seeds (optional)

*I ran out of bread flour and used APF for the entire batch and it turned out okay. Using this alternative might entail a longer mixing time though.

Procedure:

  • Combine the warm water, milk and sprinkle the dry yeast over to proof. Set aside.
  • Mix flour and salt in a large bowl. Add softened butter, lightly beaten eggs and liquids.
  • Using a hook attachment, mix all the ingredients on low speed for 8-10 minutes. Don’t worry if the dough looks a little craggy. It will also feel a bit wet but that’s okay. (Mental note to self to take these messier photos for better visualization!) :p
  • Place the dough into a lightly-oiled bowl and let rise for 1-2 hours in  a warm room.
  • On a floured surface, divide the dough into desired sizes accordingly. I did mine for eight equal parts.
  • Flatten the cut dough using a rolling pin. Fold the sides towards the center, gently tucking the dough in to make a seam. Flip the dough over and shape into balls. (Again with those photos!)
  • Place pre-shaped dough in  a flat pan with parchment paper and let rise for 30-45 minutes or until the dough doubles in size.
  • Meanwhile, prepare your egg wash and sesame seeds while pre-heating your oven at 400°F. Place a pan with water at the bottom rack of oven for steaming.
  • When dough is ready, brush the top with egg wash and sprinkle some sesame or poppy seeds.20200520_1450566409314932596993134.jpg
  • Bake for 15-20 minutes while your caramelize those onions and munch on a pickle or two! 🙂

We tend to cut back on eating enriched bread especially when we have that summer bod in mind. But these brioche buns are so light and fluffy that the idea of an extra burger feels less guilt-free…ish. :p

Enjoy and happy baking!

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