Brioche Burger Buns
Soft, buttery brioche buns perfect for burgers.
To make these vegan, simply use plant-based butter and plant milk, works beautifully 🫶
Same day Pizza
(makes 4 small or 2 large)
Prep time
30 min
Cooking time
15 min
Resting time
3 hours
Ingredients
- 350 ml lukewarm water
- 7 g instant yeast
- Squeeze honey (about 1 tbsp)
- 500 g strong/bread flour
- 1 tbsp salt
Instructions
Add water to the bowl and mix in the yeast, then add honey and mix again. Add the flour and salt and mix well until combined. Cover and rest 30 min.
After 30 min wet your hand and do 4 stretch‐and‐folds (wet your hands between each). Cover and rest 30 min.
After 30 min repeat 4 stretch‐and‐folds and cover and rest for 1–1.5 hours.
Flour your work surface generously and the top of the dough, then turn it out. Sprinkle a little flour on top and cut into 4 portions (or 2 for large pizzas).
Slightly stretch each piece and fold the edges inwards to form a round. Pinch the top closed, turn them over, shape into balls, and place on a heavily floured dish. Sprinkle more flour so they don’t stick, cover with a damp towel for 45 min. (Or refrigerate airtight overnight if prepping ahead.)
Heat a frying pan with olive oil and set your grill to high. Shape the dough by gently stretching it, then add to the hot pan and drizzle/brush oil around the edges. Once the dough puffs up, add toppings and let the base brown and crisp (5–7 min), then transfer under the grill for 6–8 min until cooked.
—OR— bake in a super-hot oven: preheat to max with your baking dish inside, transfer the pizza onto the hot dish, and bake until done.
Enjoy D 🫶
Brioche Burger Buns
Cooking time
20 min
Prep time
30 min
Ingredients
Dough
260ml lukewarm milk
(or 310ml if omitting the egg)7g instant yeast
30g sugar
1 egg
500g bread flour
Pinch of salt
100g butter
Topping
1 egg, whisked
Sesame seeds
Rest time
2h
Instructions
Whisk the lukewarm milk and yeast together in a bowl. Add the sugar and egg and whisk again. Add the flour and salt and mix until a shaggy dough forms. Knead for a few minutes until the dough just comes together, then add the butter to the centre of the dough. Knead and squeeze it in with your hands — it will feel very messy at first, but keep going and the dough will gradually absorb all the butter.
Continue kneading for a total of about 10 minutes until smooth and elastic. Cover and leave to rest for around 1½ hours, or until doubled in size.
Grease the base of a large dish and line with parchment paper. Punch down the dough, weigh it, and divide into 8, 9, or 12 portions (I made 9 buns at roughly 101g each). Fold each portion tightly inwards, then roll into smooth balls. Place on the prepared tray, gently press the tops to flatten slightly, cover, and rest for 30 minutes.
Place a small dish of water at the bottom of the oven and preheat to 180°C. Once rested, gently brush the buns with egg wash and sprinkle with sesame seeds. Bake at 180°C for 10 minutes, then reduce the temperature to 170°C and bake for a further 10–12 minutes, until golden.
Freezing Instructions
Once completely cooled, freeze the buns in an airtight bag. To defrost, leave them in the bag at room temperature for a few hours — they’ll taste just like fresh.
Enjoy
D 🫶