I've always wanted to make my own burger buns because I think that's one of the things that separates a good burger from a great one. Of course there isn't always time. But if you're planning on being close to home, this is a great recipe that doesn't require much hands-on time (it's mostly rising/baking). I'm assuming it's called light because traditional brioche is richer. But while these buns don't have as much eggs and butter as the original, they're still moist and definitely richer than your average bun (plus they won't fall apart on you). For a true restaurant experience, I recommend lightly toasting them. You'll think you're in a nice bistro.
LIGHT BRIOCHE BUNS
1 cup warm water
3 tablespoons warm milk
2 teaspoons active dry yeast
2 1/2 tablespoons sugar
2 large eggs
3 cups bread flour
1/3 cup all-purpose flour
1 1/2 teaspoons salt
2 1/2 tablespoons unsalted butter, softened
1. In a glass measuring cup, combine the 1 cup warm water, milk, yeast and sugar. Let stand until foamy, about 5 minutes. Meanwhile, beat 1 of the eggs.
2. In a large bowl, whisk both the flours with salt. Add butter and rub into flour between your fingers, making crumbs. Using a dough scraper, stir in yeast mixture and beaten egg until a dough forms. Scrape dough onto clean, unfloured counter and knead, scooping dough up, slapping it on counter and turning it, until smooth and elastic, 8 to 10 minutes.
3. Shape dough into a ball and return it to bowl. Cover bowl with plastic wrap and let rise in a warm place until doubled in bulk, 1 to 2 hours.
4. Line a baking sheet with parchment paper. Using dough scraper, divide dough into 8 equal parts. Gently roll each into a ball and arrange 2 to 3 inches apart on baking sheet. Cover loosely with a clean kitchen towel and let buns rise in a warm place for 1 to 2 hours.
5. Set a large shallow pan of water on oven floor. Preheat oven to 400º F. with rack in center. Beat remaining egg with 1 tablespoon water and brush some on top of buns.
6. Bake the buns, turning sheet halfway through baking, until tops are golden brown, about 15 minutes. Transfer to a rack to cool completely.
from The New York Times (adapted from Hidefumi Kubota, Comme Ça, Los Angeles)
|adding yeast to water, milk and sugar|
|rubbing the butter into the flours/salt|
|adding the yeast mixture and egg|
|mixed, rough dough|
I couldn't find my dough scraper, so I used
the widest silicone spatula I could find.
|dough after slapping it around for a few minutes|
|shaped into a ball (before rising)|
|separated into 8 pieces|
|rolled into buns (before rising)|
|brushing with egg wash|
After you brush them, you can sprinkle them
with poppy seeds or sesame seeds if you like.
|brushed with egg wash|
|It's okay that some were touching a little...as you |
can see, they're easily pulled apart with no harm.
|light brioche bun|
|the inside (soft and fabulous)|