BRIOCHE Buns and More
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BRIOCHE, THE CLASSIC French bread enriched with plenty of butter and eggs, is perfect as a hamburger bun, dinner roll, or sandwich bread. Its paper-thin, amber crust; dairy-sweet flavor; impossibly soft interior; and buttery aroma make it the gold standard in bread, no matter the format. I wanted to achieve this standard by employing a straightforward method that even novice bakers could use to make brioche buns, rolls, or loaves.
I started with buns. Hamburger buns are usually made from a lean sandwich bread dough; I found a recipe for 12 buns that called for just one egg and a little butter. The buns get their structure from kneading in a stand mixer for about 5 minutes—the kneading realigns the strands of gluten in the dough, creating a strong framework that supports the buns as they rise and bake. This also
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