Discard Brioche Buns
I love any reason to use up some discard, and found myself tinkering with a burger bun recipe, adapting it to incorporate discard. We eat black bean burgers and Beyond Meat burgers several times per month, so this recipe keeps making an appearance on our dinner table!
Makes 4 large brioche buns.
Ingredients:
200g all purpose or bread flour
100g sourdough discard
5g salt
50g room temperature water
40g warm milk
6g dry active or instant yeast
12g granulated sugar
15g softened butter
1 egg
Seeds for topping if you’d like
Whisk together the warm milk, water, sugar and dry active yeast and let it sit for 5 minutes.
Meanwhile, mix the salt & flour in the bowl of a stand mixer. Add the egg and sourdough discard right on top of the flour/salt mixture.
Mix the water/milk/sugar/dry yeast into the bowl of the stand mixer as well (don’t worry if it’s gloopy). Using the dough hook, knead the dough on speed 4 for about 6 minutes, scraping down the sides if necessary.
Turn the mixer speed down by one notch and slowly add the butter, one little piece at a time. Wait until the prior piece has been fully incorporated before adding the next.
Once all the butter has been incorporated, turn the dough out onto a lightly floured work surface. Flour your hands and knead into a smooth ball of dough.
Lightly oil the mixer bowl or a clean bowl. Return the ball of dough, cover, let rest for 1.5-2 hours.
Instructions continue below.
7. Pre-heat the oven to 375F. Flour a work surface and turn out the dough. Flatten it slightly, divide into 4, and shape each into a round dough ball (approx. 118g each).
8. Place the dough balls, smooth side up, on a parchment lined baking sheet. Loosely cover and let rest for 20-30 minutes.
9. Brush the burger buns with an egg wash or with some milk, and sprinkle with sesame seeds or whatever you’d like!
10. Bake for 15-20 minutes at 375F. Let them cool completely before slicing. Don’t worry if they feel too hard when they first come out of the oven — they will soften up as they cool!
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