Brioche Burger Buns with Leftovers
Make your own burger buns for the best sandwich-eating experience at home. You will have full control of the shape and size of your buns to fit whatever fillings you have on hand.
5 hr
Instructions
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In a mixer, whisk together the eggs, Emborg Full Cream Milk, sugar, yeast and bread improver for a few minutes on low until the yeast has dissolved.
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Switch the whisk to a dough hook. Mix on low speed while slowly adding the flour and salt until smooth.
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Add the cold Emborg Cook & Bake and continue mixing on low until the dough pulls away from the sides of the bowl, about 20 minutes.
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Place the dough in a container that has been greased with some non-stick spray. Cover with cling wrap and chill for at least 2 hours, up to 24 hours.
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Right before taking the dough out of the chiller, prepare a baking tray with parchment paper and place 10 cm ring moulds evenly spaced on top. Spray with oil.
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Using a bench scraper, scissors or a knife, divide the dough into 18 portions of about 80 g and form them into balls with the seam side down. Place the balls in their ring moulds. Cover the dough loosely if there is a risk of drying out.
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Poke any air bubbles on the surface of the dough balls, spray the tops with some oil and flatten with a glass bowl to make a burger bun shape. The ring moulds will help keep the sides straight.
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Prove at approximately 29°C for 2 hours or until the buns have doubled in size.
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Prepare the glaze by mixing the Emborg Full Cream Milk with the eggs. Brush the buns with the mixture. Any toppings can be added now.
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In a 175°C oven at 100% humidity, bake the buns for 3 minutes. Then, turn the humidity off and continue baking for another 7–8 minutes until the desired colour is achieved.
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Cool the buns on a wire rack before removing the ring moulds. Store in an airtight container.
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To assemble, cut the buns in half and slather with Emborg Cook & Bake. Toast in a pan until browned. Top the lower half of the bun with your leftover rendang, a freshly fried egg and a slice of Emborg American Cheddar Slices. Cover with the top half of the buns and enjoy.
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