hamburger needs a great tasting bun. Where I live that is hard to find,
so I'm now making my own. I use a Broiche
dough which makes a really
good hamburger bun. Brioche is an enriched bread, which means it is made with lots of butter and eggs. This gives it
a buttery flavor and a wonderfully light and tender
crumb. You can use these buns to make sandwiches as well, especially a Breakfast sandwich. To do this, cut the
bun in half, and toast both sides. Then layer with a slice of cheese, maybe
some Canadian bacon or ham, a fried egg, lettuce, and a slice of tomato.
A few notes on technique and
ingredients. This dough is kneaded for a long time (20 to 25 minutes) which produces a strong dough that
cleans your mixing bowl and is silky smooth (but not sticky). If you're new to bread
making, I would watch the video as I show you an easy way (the 'window'
test) to determine if your dough has been mixed to the correct
consistency. After the first fermentation (proofing), I like to
refrigerate the dough overnight. This improves the flavor of the Brioche
and also makes the dough much easier to work with.
As far as
ingredients go, for the yeast, I like to use
SAF Gold instant yeast
which is used in baked goods that are high in fat and/or sugar. This type of
yeast gives a good rise and it doesn't need to be proofed. However,
if you want to substitute active dry yeast for instant yeast you need to
increase the amount of yeast by about 20%. For the salt I like to use
kosher salt. For the butter, I like to use unsalted butter.
Continue to the
Brioche Hamburger Buns recipe page......
Let's get baking!!