Brioche Buns

We can thank the French for inventing Brioche, a delicious rich, eggy bread. Use this recipe to make larger burger buns or smaller ones for sliders. I have decided to make sliders (smaller buns) because I am making venison burgers and the meat is quite rich.

1 cup lukewarm water

2 tbsp dried yeast

3 tbsp warm milk

2 tbsp caster sugar

450g bread flour

1 tsp salt

60g unsalted butter (softened)

2 large eggs

1 egg (lightly beaten for glazing)

Sesame seeds

Mix the warm water, dried yeast, warm milk and the sugar in a bowl. Let it stand for about 10 minutes, or until frothy. In a large bowl, add the flour and salt. Add the butter and mix until it resembles fine breadcrumbs. Make a well in the centre of the flour mixture and add the yeast mixture. Use your hands to mix all together. The dough will be quite sticky; do not be tempted to add more flour. Knead the dough for a further 10 minutes to develop the gluten until the dough feels soft and bouncy. Place the dough in a large slightly oiled bowl and cover with cling wrap to avoid the dough drying out. Leave in a warm spot for 2 hours or until the dough has doubled in size. Once the dough has risen, knead for a further two minutes. The dough should not be as sticky as it was previously, however add a little flour if it is too sticky to work with. Divide the dough into even sizes (smaller for sliders) and arrange on a shallow, lined baking tray. Loosely cover with cling wrap and leave for approximately 1 hour or until the dough has doubled in size again. While the dough is rising, preheat the oven to 200°C. When the dough is ready, brush each one with the egg and sprinkle with sesame seeds. Bake for 20 minutes or until golden brown, remove and leave to cool on a wire rack.

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