Brioche Burger Buns with Leftovers

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.

Switch the whisk to a dough hook. Mix on low speed while slowly adding the flour and salt until smooth.

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.

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.

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.

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.

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.

Prove at approximately 29°C for 2 hours or until the buns have doubled in size.

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.

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.

Cool the buns on a wire rack before removing the ring moulds. Store in an airtight container.

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.