Recipe for burger buns with brioche.
150g whole milk
150g diced butter
75g boiled, mashed and chilled potatoes.
200g whole eggs (approx. 4 pcs)
200g sourdough (slightly before peak)
400g type 00 wheat flour
100g Øland wheat
Egg yolk and or a little milk
Can be sprinkled with sesame
Course of action
Mix all the wet ingredients (including the sourdough), sugar and salt together and run on a mixer with dough kneaders. The butter does not need to be added yet.
Add all the flour and knead until the dough is strong and soft. Now add the butter a little at a time. Knead the dough on medium high speed and throw in the small cubes of butter and let the dough absorb them a little at a time.
Grease a condiment bucket or bowl with a thin layer of oil and then put the dough in there.
Now you have to make a choice whether you want them long-term raised or whether they should be baked the same day. Both work. If they need to be refrigerated, leave them in the fridge at 5 degrees for approx. 12 hours.
If you are going to use them the same day, now leave the dough in the bowl for 1-2 hours depending on the ambient temperature. Let the dough rise approx. 15-25% op.
Sprinkle the table with a thin layer of flour and now turn the dough out. The dough is shaped into small balls of 100-120 grams. Put the dough balls on a tray with baking paper and throw the plastic bag over. Now the balls should rise again for 1-2 hours. If you want the brioche buns wider, you can press them flat halfway through this process so that they are larger when they rise again. Use a wet hand if you press them flat.
Preheat your oven to 220 degrees.
Once the brioche buns are well raised, brush them.
Put the buns in the oven and make sure to create steam during the first half of baking. The buns should bake at 220 degrees during the entire baking. Total baking time is 20-25 minutes. Turn off the steam after 10 minutes and continue baking.
When the brioche buns are freshly baked, you can conveniently put them in a plastic bag or cover them with a wet tea towel to keep them moist and spongy.
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We have found a lot of inspiration for this recipe from Lene at bagvrk.dk
You can find the recipe for her sourdough brioche right here: Brioche with sourdough
The recipe is without potatoes and contains spelled, which gives a nice taste and easily malleable dough.