Pillowy soft burger buns that take some time to make. But they are worth it when you take the first bite.
BRIOCHE BURGER BUNS
25 G FRESH YEAST
3 DL MILK
2 TBSP. SUGAR
1½ TSP SALT
½ TSP. GROUND CARDAMOM
550-600 G FLOUR
125 G VERY SOFT BUTTER
1 EGG (FOR EGGWASH)
Warm the milk and mix the fresh yeast in.
Add sugar, salt and cardamom.
Stir in half of the flour.
Add the eggs and cubed butter.
Add the rest of the flour in and knead for 8-10 minutes, preferably in a kitchen machine.
When the dough is smooth and soft, set it aside to rise for 1½ hours, in a warm place.
Scrape the dough out onto a lightly floured table and divide it into 20 buns, which are rolled round and placed on a baking sheet lined with baking paper.
Let the buns rise for another hour.
Heat the oven to 200 degrees celsius.
Brush the buns with egg wash and sprinkle with sesame seeds if you want.
Bake the buns in the middle of the oven for approx. 15 minutes, until they sound hollow when you tap the bottom lightly … or the core temperature is 95 degrees celsius.
Allow the bun cool on a rack, before cutting them in half and filled with yummy burger fixings.