Fine brioches for hamburgers and co.
Recipe Facts
Difficulty level:
easy ◉◉◎◎◎
Quantity for:
approx. 12 pieces
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Food processor, indirect grill
Ingredients
For the pre-dough:
• 33 g flour
• 20 g fresh yeast (or 7 g dry yeast)
• 33 g lukewarm milk
For the dough:
• 300g flour
• 33g sugar
• 7 g salt
• 150 g egg
• 160g butter
• Sesame seeds
• 1 egg for brushing
You want it even easier? Baking mix for brioche buns is available HERE in the FIRE&FOOD shop.
There are even more recipes with duck in the bookazine!
preparation
➊ For the pre-dough, heat the milk and dissolve the yeast in it. Add the flour and mix everything well. Leave the pre-dough to rise in a warm place for 20 minutes.
➋ Then knead the pre-dough with the dough ingredients except the butter in the food processor for 5 minutes on the first setting to form a dough. Then knead on the medium setting for another 5 minutes, adding the butter in small pieces.
➌ Knead until all the butter has been completely mixed with the dough. Then wrap the dough tightly in cling film and place in the fridge for 24 hours.
➍ On the day of baking, take the dough out of the fridge and allow it to reach room temperature for 1 hour. Then divide the dough into 60 g pieces and roll into balls. Cover and leave to rise in a warm place for 2–2 ½ hours.
➎ Prepare the grill for indirect grilling and heat to 175 °C. Beat the egg and brush the brioches with it, then sprinkle with sesame seeds. Bake the brioches for about 12-15 minutes.
Baked by Marion Fetscher
Marion Fetscher is a passionate griller and, together with her husband Elmar Fetscher, founded Europe's largest BBQ magazine FIRE&FOOD in 2002. The recipes baked by Marion are world-class! They were written by professional baker Niek van Waarde, who won the International Bakery Cup 2020 together with his teammate Michel Schröder.
Recipe from FIRE&FOOD issue 01/2021
