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Sesame Brioche Burger Buns

Developed by Jack Achenbach, RDN, LD

The same week I decided to make pulled pork was the same week I declared I would be making buns to go along with it. But not just any buns; oh no. I was going to have the sweetest, butteriest, squishiest burger buns to bring the whole sandwich together. But don't let your ideas stop at just pulled pork. These buns are great for burgers, panini's, and even good old french toast. 

Servings: 15 Buns

Level: Intermittent 

Prep Time: 1 hour 15 minutes

Ingredients:

Warm water

Olive oil

Milk

Eggs

Granulated sugar

Salt

Yeast

Bread flour

Egg

Milk

Buns:

200g

100g

100g

150g

50g

9g

10g

700g

Egg Wash

1 E.

1 T.

Directions:

Buns: Using a mixer, combine all ingredients. Switch to a dough hook and set to medium speed for 20 minutes to knead. Drizzle with oil, cover with a towel, and let rise for 1 hour in a warm oven.

Divide dough into 80g portions, Roll into balls, and place each ball into the center of a greased 3-inch ring mold. Let rise for 20 minutes or until double in size. 

Egg Wash: Combine the egg and milk, then lightly brush the buns. Sprinkle with topping, and bake at    450F for 15 minutes, turning the pan halfway through.

 

To Serve:

Fill with burgers, grilled chicken or pulled pork!

 

Cooking note:

Without ring mold, the buns have the potential to be misshapen and huge.

 

Storage Instructions:

Store in an airtight container or freeze for future use.

Registered Dietitian

Personal Chef

Food Photographer

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© 2023 by Jack Achenbach

 

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