Brioche burger bun

Prepare the mother dough 

Put 70 g flour, 40 ml water and 1/3 of the yeast in a bowl and knead the ingredients using the dough hook of a hand mixer to form a smooth dough. Cover the mother dough and refrigerate for 24-48 hours.  

Prepare the dough 

Mix together 110 g flour and the salt in your food processor’s mixing bowl, add 60 ml water and knead. Cover with a warm, damp tea towel and leave to swell for 30 min. Add the mother dough to the dough in the bowl with the remaining yeast, sugar, vanilla sugar, egg yolk and oil and knead at medium speed for 4 minutes to form a smooth dough. Leave the dough to prove in the X BO (35°C/40% humidity, special programme “Prove dough”) for 30 minutes. 

Shape the buns 

Remove the dough from the X BO, divide it into 4 pieces and roll them into balls. Put the balls on the universal tray and leave to prove for another 45 minutes in the X BO (40°C/40% humidity, special programme “Prove dough”). 

Bake the buns 

Heat up some milk and brush the brioche burger buns with it. Sprinkle with black cumin, poppy seeds and black sesame seeds and bake in the X BO (200°C/20% humidity, automatic programme “Brioche burger bun”) for 9 minutes. 

Pro tip 

So that the buns are light and airy, use the special programme “Prove dough” after making the dough. For perfectly shaped, even-sized burger buns, you can use baking moulds.