Homemade Brioche Buns

The only real reason I ever eat a burger is for the bun. Brioche buns, to be more specific.

I can pass up on a burger if it has a bad bun, because really: I’m just here for the carbs.
A burger bun should be soft and fluffy, but never mushy or stiff. It shouldn’t detract from the actual burger, which in my case, I have to be honest: I’m usually a veggie burger girl.

And while you might not want to trust a veggie burger eating gal, you totally should. I mean, look at these fluffy brioche buns! Plus, I do eat regular burgers on occasion, like spicy turkey burgers, bleu cheese burgers, or chicken apple burgers. But let’s not forget my favorite: French burger + French fries. Wait, I might be a burger girl, after all.

I’ve never been happy with burger buns I’ve bought at the store, so I set out to make my own homemade hamburger buns. It wasn’t an easy task, because I knew that I wanted to incorporate some whole wheat flour.

Ingredients

• 1/2 cup whole milk
• 1 tablespoon water
• 1 teaspoon active dry yeast
• 1 tablespoon softened butter
• 1 large egg, beaten
• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 3/4 teaspoon salt
• 1 tablespoon sugar
• For the top:
• 1 large egg yolk, beaten
• 3 tablespoons sesame seeds (optional)

Instructions

1. In a small saucepan, scald the milk (Scalding is heating until small bubbles form around the edges of the pan and steam rises from the surface, but never boiling).
2. Remove the milk from the heat, and then add the water. Stir, and let sit until it registers about 105-degrees F.
3. Once the milk-water mixture is the right temperature, stir in the yeast and a pinch of the sugar. Let the yeast mixture bloom, about 5 minutes. It should be foamy on the surface
4. ....................................

for full instruction please see : www.dessertfortwo.com

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