Last summer I was like you. In search of a good brioche bun. They're really tough to find. So, I looked up some recipes. I've used this one ever since. It's ridiculously easy and makes a huge difference. I usually make a batch on a Sunday afternoon and they will keep all week.

INGREDIENTS
3 tablespoons warm whole milk
2 teaspoons active dry yeast
2 ½ tablespoons sugar
2 large eggs
3 cups bread flour
1/3 cup all-purpose flour
1 ½ teaspoons salt
2 ½ tablespoons unsalted butter, softened

PREPARATION
In a glass measuring cup, combine 1 cup warm water, the milk, yeast and sugar. Let stand until foamy, about 5 minutes. Meanwhile, beat 1 egg.

In a large bowl, whisk flours with salt. Add butter and rub into flour between your fingers, making crumbs. Using a dough scraper, stir in yeast mixture and beaten egg until a dough forms. Scrape dough onto clean, unfloured counter and knead, scooping dough up, slapping it on counter and turning it, until smooth and elastic, 8 to 10 minutes.

Shape dough into a ball and return it to bowl. Cover bowl with plastic wrap and let rise in a warm place until doubled in bulk, 1 to 2 hours.

Line a baking sheet with parchment paper. Using dough scraper, divide dough into 8 equal parts. Gently roll each into a ball and arrange 2 to 3 inches apart on baking sheet. Cover loosely with a clean kitchen towel and let buns rise in a warm place for 1 to 2 hours.

Set a large shallow pan of water on oven floor. Preheat oven to 400 degrees with rack in center. Beat remaining egg with 1 tablespoon water and brush some on top of buns. Bake, turning sheet halfway through baking, until tops are golden brown, about 15 minutes. Transfer to a rack to cool completely.

This post was edited on 1/21/16 at 9:11 am

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Posted by More beer please

Member since Feb 2010

46415 posts

Posted on 1/21/16 at 9:04 am to MightyYat

Damn it Yat now I have to bake

What is the ? Flour for? And what type of milk?

This post was edited on 1/21/16 at 9:09 am

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Posted by bdevill

Baton Rouge, LA

Member since Mar 2008

12193 posts

Posted on 1/21/16 at 9:08 am to AlmaDawg

I don't like blood to run out of the burger or on the bread. Med. well is my preference. Fresh white, unseeded bun, the bottom half heated on top of the burger, the top half, slightly browned in the oven.

Dressed with mild cheddar cheese, lettuce, tomato, pickle and mayo. I leave off the mustard and onions, unless the onions are sauteed.
Apple smoked bacon, good. Fried egg, good. Sautéed mushrooms, good.

Served with thick, piping hot, homecut fries.

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Posted by Gaston

Dirty Coast

Member since Aug 2008

41694 posts

Posted on 1/21/16 at 9:10 am to bdevill

I don't think that's technically blood. I've posted a picture of my perfect burger here before but I'll spare y'all this time.

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Posted by MightyYat

StB Garden District