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John Setzler

Brioche Buns

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Here's a very simple Brioche bun recipe that you can put together on your Kamado Joe quite easily!  These make outstanding hamburger buns! 


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 minutes until the dough comes together.  Add the butter and mix for another 4-5 minutes.

Move the dough into a greased bowl and cover with saran wrap.  Allow to rise at room temp for 1 to 2 hours until doubled in size.

Remove to a floured work space and divide the dough into 8 equal pieces.  Form 8 equal sized buns and place on a half sheet and cover with oiled plastic wrap.  Let rise for another 1 to 2 hours.

Preheat your grill to 400-425°F and set up for indirect cooking.

Remove the plastic from your dough.  Baste the buns with an egg wash made of one beaten egg (or one egg yolk) with one tablespoon of water added.  Top with sesame seeds if desired.

Cook on the Kamado for 20 minutes or so until golden brown on top...



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  • Similar Content

    • By Rob_grill_apprentice
      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.