Brioche burger buns

🥘 Ingredients

• milk 60 g
• water 30 g
• flour 20 g
• whole milk 120 g
• instant yeast 9 g
• flour 320 g
• sugar 35 g
• fine salt 7 g
• large egg 1
• large egg yolk 1
• unsalted butter 42 g
• egg 1
• milk 1 splash
• butter

Tangzhong

1. 1

   Put milk , water , and flour into a saucepan on medium heat.
2. 2

   Whisk until the mixture thickens and becomes gelatinous (will happen very quickly, around 30 seconds ).

Dough

1. 1

   Heat whole milk to 35°C.
2. 2

   Add instant yeast , mix, and let sit for about 8 minutes .
3. 3

   In the bowl of a stand mixer , combine flour , sugar , and fine salt .
4. 4

   With the stand mixer running on low speed, add the milk and yeast mixture.
5. 5

   Add the tangzhong paste, large egg , and large egg yolk . Mix everything until thoroughly incorporated.
6. 6

   Add unsalted butter little by little.
7. 7

   Let the stand mixer knead the dough for 5 minutes .
8. 8

   When kneaded, fold the edges of the dough inward and place it in a greased bowl. Cover the bowl with a damp towel and place it in a warm area for up to 2 hours until doubled.
9. 9

   Punch the dough down. Divide the dough into 6 even pieces (95–105 g each), then stretch and fold each dough ball into itself.
10. 10

    Place evenly spaced apart (6 cm) on a rimmed baking sheet tray lined with greased parchment paper. Place another baking sheet inverted on top to prevent them from drying out.
11. 11

    Allow them to rise for up to 2 hours at room temperature until doubled.

Baking

1. 1

   Preheat the oven to 190°C.
2. 2

   Brush dough balls with egg wash made from egg , milk .
3. 3

   Bake for 16-18 minutes .
4. 4

   Remove from the oven, brush them with butter , and allow them to cool completely.