INGREDIENTS
- 1 cup warm water
- 3 tablespoons half and half
- 2 packets dry yeast
- 3 tablespoons sugar
- 3 ½ cups all-purpose flour
- 5 tablespoons unsalted butter softened
- 2 teaspoons salt
- 2 teaspoons baking powder
- 2 large eggs whisked
- Sesame seeds for topping optional
INSTRUCTIONS
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In a small bowl, whisk together the warm water, half and half, yeast and sugar. Let proof for 10 minutes.
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Meanwhile, in a large bowl cut in 3 tablespoons of butter in the flour until combined. Stir in the salt, baking powder and 1 egg. Stir in the yeast mixture. If using a stand hook, knead with the dough hook for about 5 minutes. Or alternatively, you can hand knead the dough.
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Form the dough into a ball and place in a greased bowl. Melt the remaining 2 tablespoons of butter on pour on top. Cover with plastic wrap and let set 1 to 1 ½ hours, or until doubled in size.
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Turn the dough out and cut into 6 equal pieces. Form into discs and slightly dome the middle. Place on a greased cookie sheet. Cover with plastic wrap and let rise in a warm place for 45 minutes.
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Brush the remaining egg on top of the buns and sprinkle with sesame seeds.
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Bake in a preheated oven to 375 degrees F. for about 15 to 20 minutes, or until golden brown. Let cool on a wire rack.
Begin by Proofing the Yeast
Warm water, half and half, yeast, and sugar all mixed together will proof in ten minutes. While the yeast mixture proofs, start putting together the dry ingredients.
Tip: Sugar helps yeast proof faster.
Brioche Bun Dough Uses Soft Butter
When you make pie crust, often you cut cold butter into the flour & baking soda. That’s not what I want you to do here. Instead, get a softened butter and mix it well into the flour until there are no more clumps of butter hanging around.
Once the dry ingredients are mixed well with the butter, make a well in the center and add a slightly beaten egg. Pour the proofed yeast mixture into the dough and mix well. When the dough gets a little shaggy, put some flour on your hands and squeeze and knead until you have a firm, slightly tacky dough ball.
Brioche Bun Dough – Knead, Rise, Punch
Make a dough ball and knead for five minutes or so. If you’re using a stand mixer with a dough hook, knead for five minutes or so at speed 2.
We’re going to let this dough rise twice. First, grease a medium sized bowl. Place dough inside and let rest for 90 minutes. It should have risen to the very top of the bowl.
Remove the dough from the bowl and divide into six equal pieces that are like a disc with the dome in the center. Cover with greased saran wrap and set aside for another 45 minutes.
These buns will double in size. Egg wash the top, sprinkle sesame seeds or anything else you want on top of the bun, and bake. When done, let them cool on a wire rack.
Special Sauce
This sauce is simple. Grate onion and jalapeno into a small bowl. Add mayonnaise and mustard. Mix well – trust me this stuff is amazing. Keep it cool until time to spread on the buns.
Grilling the Smash Burger
Divide a 500 grams of Breast or Shoulder Goat Meat into four balls. Keep them cold so the sear will caramelize the outside of the burger.
Place on the hot griddle and take a piece of wax paper – place it over the burger patty and SMASH – add Original Seasoning. Flip and do the same on the other side.
Tip: Use wax paper over the burger to prevent the burger meat from sticking to the smasher.
Top the burger with cheese special sauce, lettuce, tomato, and anything else you favor. This burger is a meal in and of itself! You’ll be stuffed.
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