Fluffy Homemade Burger Buns

This recipe was prepared and brought to you by the talented chef @shebakesourdough

A bakery near me

INGREDIENTS

Sweet Stiff Starter (takes 4-5h to peak at 28C)

• 50g Starter
• 50g Flour
• 20g Water
• 15g Sugar

Main Dough

• 230g Bread Flour
• 85g Milk
• 40g Sugar
• 10g Raw Honey
• 2 egg yolks ( or 1 egg)
• 75g Butter
• 4g Salt
• All of Sweet Stiff Starter

METHOD

1. Mix everything except butter in a stand mixer until the dough is strong and fairly elastic.
2. Add butter in small cubes to the dough gradually and knead until window-pane stage.
3. Proof the dough until double.
4. At this point, you can place the dough in the fridge for cold retard overnight and bake the brioche on the morning.
5. For same-day, divide the dough into equal portions of your desired size and roll into smooth balls.
6. Cover and rest for 15min.
7. Degas and roll into tight balls.
8. Proof the dough until double.
9. Brush with egg wash and sprinkle some sesame seeds if you like.
10. Preheat and bake at 185C for ~ 20mins.