Sourdough Demi-Brioche Buns
If you haven’t eaten a beef burger in a brioche bun, you haven’t been eating burgers properly. Well, actually, a sourdough demi-brioche bun might be the only way to eat them. Sourdough starters aren’t just for loaves—they’re versatile and can replace dried yeast in many recipes, including this one. Note: All photos are from a larger batch. To make 16 buns, double the recipe; for 24, triple it, and so on.
Makes 8
Hands-on Time 1 hour
Proving Time +3 hours (plus overnight Sourdough feed)
Cooking Time 14 minutes
Ingredients
50g sourdough starter
275g strong bread flour (plus extra for dusting)
1 tsp salt
2 tbsp caster sugar
2 medium eggs (1 for dough, 1 yolk for egg wash)
50ml full-fat milk (plus 2 tbsp for egg wash)
100g unsalted butter (softened)
Oil (for greasing)
Sesame seeds (optional, for topping)
Equipment
Mixing bowl
Spatula
Clingfilm
Freestanding mixer or large mixing bowl and wooden spoon
Dough scraper or knife
Baking parchment
Small bowl
Pastry brush
Baking sheet
Wire rack
Method
1. Prepare the sourdough starter
The night before, mix 50g sourdough starter with 50ml water and 50g flour. Cover with clingfilm and leave at room temperature overnight.
2. Make the dough
Add 225g flour to the mixer bowl.
Add the fed starter, salt, sugar, 1 egg, and 50ml milk. Mix until combined.
Knead the dough for 5 minutes.
Gradually add the softened butter, one knob at a time, while kneading.
Knead for another 5 minutes until smooth.
3. First prove
Lightly oil a bowl, add the dough, and cover with clingfilm.
Let it prove until doubled in size (a few hours or overnight in the fridge).
4. Shape the buns
Lightly flour a work surface and divide the dough into 8 portions.
Shape each portion into a round by cupping your hands and rotating the dough to smooth the top.
Place the shaped buns on baking parchment, spacing them apart.
5. Second prove
Cover the buns with lightly greased clingfilm and let them prove for at least 1 hour, or until doubled in size.
6. Bake the buns
Preheat the oven to 220°C/200°C (fan)/425°F/Gas Mark 7.
Mix the egg yolk and 2 tbsp milk for the egg wash. Brush it over the buns.
Sprinkle with sesame seeds, if desired.
Bake on the middle shelf for 13–14 minutes, or until golden brown.
7. Cool and serve
Transfer the buns to a wire rack to cool.
Repeat with the remaining dough if baking in batches.
Enjoy!
