Spelt Brioche Burger Buns

By Saturday, January 10, 2015

The best burgers I have ever eaten have always had a brioche bun. There is just something about the combination of a savoury, juicy patty with a sweet, devilishly indulgent brioche bun that works so well. So, after sampling many delicious brioche burgers, I decided to take the hint and try and make my own. I went a little off piste from your regular Brioche and used Spelt flour. It works really well and gives the buns an amazingly nutty flavour and slightly coarse texture. Making homemade buns does take a little extra effort than going to your supermarket and buying regular burger buns, but boy oh boy does the difference in flavour and quality show! Give these a try and I promise you won't resent that little bit of extra work! 





Makes 12 large buns

You will need:

200ml lightly warmed hazelnut milk
 2 teaspoons active dry yeast 
150g unsalted butter in pieces, softened

2 tbsp light brown sugar

4 large eggs, lightly whisked 

1 teaspoon sea salt

300g white bread flour
300 g spelt flour 

2 tablespoon sesame seeds

Egg wash:

1 egg
1 tbsp hazelnut milk


Warm up the milk until it is lukewarm then add in the sugar and yeast, then set aside for 5 minutes, until nice and frothy. 



In the meantime, place the softened butter into a large mixing bowl and whisk in one egg at a time. At this stage it will look like scrambled eggs, but don't worry it is meant to! 




Once the yeast is lovely and frothy, whisk into the butter, followed by the flour and salt. Bring everything together with your hands and turn out onto a well floured work surface. Knead for 10 minutes, or until it is nice and elastic. 

Lightly oil the mixing bowl and place the dough back in. Cover with cling film and leave in a nice warm part of the house to rise. 






After about an hour it should have doubled in size. 





Knock the dough back and shape into 12 buns. Place the buns on generously floured baking trays, evenly spaced apart. Brush with egg wash and sprinkle the sesame seeds over. Cover with damp tea towels and leave to rise for a further 30 minutes, or until doubled in size. 





Preheat the oven to 220 degrees/ gas 7. Bake in the oven for 15-20 minutes, until deliciously golden. To check if they are done, flip the buns over and tap their base. They should sound hollow. 

Leave to cool on a wired rack. Slice, toast and add a burger patty. Enjoy! 










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