BURGER BUNS

Potato Brioche

Potato brioche burger buns are crunchy but soft, savory but sweet; they combine the best qualities of several recipes for the ultimate bun.

Proof the yeast. Add Instant yeast to warm water. Add sugar to feed the yeast. Set the bowl aside and the mixture will start to get foamy.

1

In a separate bowl, add all dry ingredients: all purpose flour, dry milk powder, sea salt flakes, and potato flour. Stir to combine.

2

In the mixing bowl of the standing mixer, add whole eggs and egg yolk to room temperature, unsalted butter. Cream the butter and eggs until well combined.

3

Mix in the activated yeast mixture. Next, slowly spoon the dry ingredients into the wet ingredients.

4

Once all ingredients are well combined, it's time to knead. The dough is sticky at first but will increase in elasticity as it is kneaded. Knead dough in stand mixer for 15-20 minutes.

5

Cover the bowl with plastic wrap & let it rest for 1 hour . After it's proofed for an hour, uncover & divide the dough into 6 portions. Cover the portions & let it proof a second time for 1 hour.

6

Preheat the oven to 375°F. Then, using the egg whites set aside from the wet ingredients, add water & whisk. After the second proof is done brush the egg wash over the dough & distribute evenly.

7

Sprinkle sesame seeds over each egg-washed dough ball.

8

Bake for 15 minutes or until buns have a shiny, golden color.  Remove from oven and cool before slicing.

9

ENJOY!

Looking for more recipes? 

Vanilla Bourbon Peaches

& Mascarpone Whipped Cream

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