Brioche Hot Dog Buns
Buttery, brioche hot dog buns will turn your summer barbeques into a delicious affair!
Ingredients
- 500 grams bread flour 4 cups
- 240 grams whole milk 1 cup
- 2 eggs
- 50 grams sugar 1/4 cup
- 1 tablespoon yeast
- 1 teaspoon salt
- 1 stick butter room temperature
Instructions
- Add the flour, yeast, salt and sugar to the mixing bowl and stir quickly to combine.
- Next, add in the eggs, milk and butter. Stir on low until the ingredients come together and then increase the speed to medium. Continue to mix for 12-15 minutes, until the dough is shiny and supple and forms a ball around the dough hook.
- Cover the dough and allow it to rise until doubled, about an hour.
- Divide the dough into 8 pieces. Press each piece into a rectangle gently with your fingertips, about 2 inches tall aby 5 inches long. Take the bottom edge and fold it up about 2/3rds over. Then fold the top side down about 2/3rds of the way. Fold the left and right sides in about 1/2 of an inch. Finally, fold the top and bottom sides together and pinch to seal. Flip the bun into the prepared pan, seam side down.
- If using a hot dog bun pan, place the buns seam side down into the prepared mold. If using a baking dish, place each bun seam side down in the dish about 1/4 of an inch apart, side by side. The buns will puff up and be touching.
- Cover again and let the buns rise a second time until puffed up, about 45 minutes.
- Bake at 350 degrees for 18-20 minutes, or until the internal temperature is 200 degrees and the buns are golden brown.
- Allow the brioche hot dog buns to cool completely on a cooling rack. To serve, take a bread knife and make a slit about halfway through the bun. Enjoy with all the fixings!