There was a gentleman farmer that adored his breakfast of eggs, a good burger and garden fresh tomatoes. I have never forgotten the man or the breakfasts that he fixed most of the time when the tomatoes were abundant. So many will think an egg, with a burger, well why not? The man was certainly ahead of his time back in the 70’s as eggs are a major component for many dishes, including burgers…
Today I wanted a burger in a bun not just any burger and a lousy bun is the last thing I considered tucking my burger into so my day began with making fresh brioche burger buns since the closest grocery store doesn’t make them and I don’t think that driving 40+ rt miles is in order for me today. The NYT recipe that I use was not at all complicated nor did I need an overnight resting time or dry milk like some others. Thanks to Kitchen Sanctuary’s blog that I just discovered the instructions are more explicit and she has excellent photos for the beginner so I have included a link to her blog as well as the NYT Light Brioche Buns Recipe. I might add that they freeze beautifully when wrapped and packaged properly.
My burger was a blend of pork and beef because I was mixing thing for a meatloaf and adorned with a few caramelized onions, Roquefort cheese and a plump fried egg. I only wish that I had real fries to swish into the oozey egg yolk.
NYT Light Brioche Buns
3 tablespoons warm milk
2 teaspoons active dry yeast
2 ½ tablespoons sugar
2 large eggs
3 cups bread flour
⅓ cup all-purpose flour
1 ½ teaspoons salt
2 ½ tablespoons unsalted butter, softened
In a glass measuring cup, combine 1 cup warm water, the milk, yeast and sugar. Let stand until foamy, about 5 minutes. Meanwhile, beat 1 egg.
In a large bowl, whisk flours with salt. Add butter and rub into flour between your fingers, making crumbs. Using a dough scraper, stir in yeast mixture and beaten egg until a dough forms. Scrape dough onto clean, unfloured counter and knead, scooping dough up, slapping it on counter and turning it, until smooth and elastic, 8 to 10 minutes.
Shape dough into a ball and return it to bowl. Cover bowl with plastic wrap and let rise in a warm place until doubled in bulk, 1 to 2 hours.
Line a baking sheet with parchment paper. Using dough scraper, divide dough into 8 equal parts. Gently roll each into a ball and arrange 2 to 3 inches apart on baking sheet. Cover loosely with a clean kitchen towel and let buns rise in a warm place for 1 to 2 hours.
Set a large shallow pan of water on oven floor. Preheat oven to 400 degrees with rack in center. Beat remaining egg with 1 tablespoon water and brush some on top of buns. Bake, turning sheet halfway through baking, until tops are golden brown, about 15 minutes. Transfer to a rack to cool completely.