Bear with me as I wax poetic...but today was such a perfect day I can't help myself. Lauryn and Jude arrived around 5:00...we made a hop-scotch on the walk and the two of them ran around the yard and played happily in the sunshine. We left only briefly - on a mission to get a "Smurfette" toy (yes, I let them have Happy Meals and no, they did not have the much coveted Smurfette). We came back and ate without plates outside. We made orange Jell-O, ate little bowls of strawberries and blueberries had ice cream floats for dessert. Two, brightly coloured, hot-air baloons floated lazily above us...close enough to delight and frighten the kidlets with the hiss of the flame. They called out and waved, watching them until they sank below the tree line.
After the little angels were scrubbed, smooched and tucked in for the night, I decided to give brioche a whirl...
Just for Keith...for putting up with us all day and for the awesome burgers we are going to eat tomorrow.
Here is the most promising recipe I have been able to find. Touted as the "best-ever" brioche and lifted from the New York Times. After weeks of searching...I think this might be IT...the Holy Grail of yeast creations. The soft, sweet, sesame bun that Keith pines for every time we make burgers...
Light Brioche Burger Buns
Recipe from the New York Times via Comme Ca restaurant in Los Angeles
Makes 8 (4 to 5-inch) burger buns
1 cup warm water
3 tablespoons warm milk
2 teaspoons active dry yeast
2 1/2 tablespoons sugar
2 large eggs
3 cups bread flour
1/3 cup all-purpose flour
1 1/2 teaspoons salt
2 1/2 tablespoons unsalted butter, softened
Black and white sesame seeds and/or poppy seeds (optional)
DIRECTIONS:
1. In a glass measuring cup, combine one cup warm water, the milk, yeast and sugar. Let stand until foamy, about five minutes. Meanwhile, beat one egg.
2. In a large bowl, whisk flours with salt. Add butter and rub into flour between your fingers, making crumbs. Using a dough scraper, stir in yeast mixture and beaten egg until a dough forms. Scrape dough onto clean, well-floured counter and knead, scooping dough up, slapping it on counter and turning it, until smooth and elastic, 8 to 10 minutes. (You may also use a stand mixer for this, eliminating the need for a bench scraper – but bread from hand always tastes and feels better than bread from machine) You want the dough to remain slightly tacky, as the more flour you add, the tougher they will be when baked.
3. Shape dough into a ball and return it to bowl. Cover bowl with plastic wrap and let rise in a warm place until doubled in bulk, 1 to 2 hours.
4. Line a baking sheet with parchment paper. Using dough scraper, divide dough into 8 equal parts. Gently roll each into a ball and arrange two to three inches apart on baking sheet. Cover loosely with a piece of plastic wrap lightly coated in nonstick spray and let buns rise in a warm place for 1 to 2 hours.
5. Set a large shallow pan of water on oven floor. Preheat oven to 400 degrees with rack in center. Beat remaining egg with 1 tablespoon water and brush some on top of buns. Sprinkle with sesame seeds, if using. Bake, turning sheet halfway through baking, until tops are golden brown, about 15 minutes. Transfer to a rack to cool completely.
I followed the recipe with no changes...The dough is lovely and soft and a little tacky to the touch...a pleasure to bat around a little bit.
The second rise has brought me to 11:00 pm...so I'm going to set my trusty iPhone alarm for 1:00 and I'll wake up to bake them. They should still be warm when Keith gets home from work. (Domestic Goddess..oh, YEAH.)
2:00 am update: They sure LOOK like they could be the Holy Grail...
I love it when a plan comes together! This is a great recipe...the buns are sweet and soft, with a light texture...good yeasty flavour...now...for the ultimate burger! Stilton and thick cut bacon with fresh tomatoes, avacado, carmelized onions and pea-shoots.
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