🌚 Brioche/Hokkaido Burger Buns 🐐
YIELD: 6 buns
SOURCE: Josh Weissman
INGREDIENT QUANTITY PROCEDURE
whole milk
60 g
  1. 1 Whisk in small saucepan.
  2. 2 Whisk continuously over medium heat until the tangzhong thickens (to a mashed potato consistency).
water
27 g
bread flour
20 g
whole milk
120 g
  1. 3 Heat milk to 95-115°F.
instant yeast
3 g
  1. 4 Add yeast and stir.
  2. 5 Let rest for 8 minutes at room temp.
bread flour
320 g
  1. 6 Combine in bowl of stand mixer.
  2. 7 With dough hook on low, add milk/yeast mixture.
  3. 8 Once incorporated, add tangzhong paste.
sugar
35 g
sea salt
7 g
egg (room temp)
1
  1. 9 Add to mixer (still on low).
  2. 10 Increase mixer speed to medium low, until thoroughly incorporated.
egg yolk (room temp)
1
unsalted butter (softened)
42 g
  1. 11 Gradually add.
  2. 12 Let mixer knead for 5-8 minutes (until very smooth)
  3. 13 Remove from stand mixer, and roll around lightly floured work surface to stretch dough surface.
butter
  1. 14 Proof in greased bowl, covered with damp cloth, for 1-1.5 hours.
  2. 15 Move to lightly floured surface.
  3. 16 Punch down.
  4. 17 Divide and shape into 6 balls (95-105g each).
  5. 18 Proof at room temp, covered, for 1-2 hours.
whole egg
1
  1. 19 Whisk.
  2. 20 Brush down buns.
whole milk
splash
  1. 21 Preheat oven to 375°F.
  2. 22 Bake for 16-18 minutes, or until deep golden brown.
SCALING: