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Found 2 results

  1. I am happy with my first run of Brioche buns, following Peter Reinhart recipe from Crust and Crumb. If I had taken the buns off 5 minutes sooner they would have been prefect. I used 150 g for buns so next time I will reduce to 100 g. The 150 g were almost too big to put a mouth around. The last bit of dough I made loaf which I took off on time so the crust is better.. I had coated the buns with black sesame seeds after egg wash. The first run was close call had I taken them off 5 minutes later they would have been burned, Burgers were very good.
  2. Here's a very simple Brioche bun recipe that you can put together on your Kamado Joe quite easily! These make outstanding hamburger buns! Recipe: 3 3/4 cup bread flour 1 1/2 tsp salt 1 cup water at room temperature 1/4 cup milk at room tempertaure 1 egg, beaten 1 1/2 tsp active dry yeast 2 tablespoons honey 2 1/2 tablespoons softened butter, cut in small chunks Place the water, milk, honey, yeast, and beaten egg in your mixer bowl and wisk together. Let sit for 5 to 10 minutes. Place on the mixer with the dough hook. Add the flour and salt and mix for 2-3
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