Are you feeling the solstice glow this week?

Sun’s in the forecast here for the foreseeable future and I can’t get enough of all the summer food.

Last week I shared my prawn rolls which really is one of my favourites to devour on a hot summer day. And as much as I love the beautiful prawns slathered in fresh herbs, lemon and good mayo, the bun is just as important.

A good bun is the foundation of a great roll, a juicy burger, or any sausage you throw on the grill. And what’s the point of having one at all if it’s dry and boring?

I don't know if it's just me but I often only eat half of a burger bun because one, the ratio of bread to meat is way off (too much bread) and two, there's not alot of texture or flavour going on with many store bought options. 

Let’s change that shall we with some homemade Brioche buns!

I usually make a double batch of these right about now so I don’t have to worry about turning on the oven when it gets to the dog days of summer and can still make those next level burgers or rolls.

Perfectly pillowy, lots of texture and flavour from the egg & of course, the butter. 

There's another secret; mixing in a japanese technique called Tangzhong. This is where you cook a little of the flour and milk to get a paste before you combine everything. I'll leave the science out of it but basically by doing this it allows for more moisture to absorb in the baking process which means a better rise and a lighter texture. 

It's also a beautiful mix of two cuisines; French and Japanese.

And I love this part of cooking!

Taking techniques you learn from different cultures and experimenting. This is always how the best things are and have been created. And we've definitely got a winner with this recipe. 

What’s Cooking This Week: Brioche Burger Buns

This will make 8 burger buns, 6 hot dog buns or 12 slider size buns. They freeze well for about 3 months.....if they last that long. I’m so used to measuring ingredients by weight when I'm baking now so I've added weights in case you're the same. You'll get about 800g of dough, I usually portion them by weight as well so just divide your total by the number you're making. And go nuts with the flavouring on the top - another reason to make your own, you get to play with flavours you like. I’ve added a few that I use, but please tell me any that you try!

For the Tangzhong:

• 2 tablespoons (18g) bread flour

• 1/4 cup (60g) whole milk

• 2 tablespoons (25g) water

For the Dough:

• 3/4 cup (180g) whole milk, lukewarm

• 1 tablespoon (9g) active dry yeast

• 2 1/2 tablespoons (30g) sugar

• 3 1/4 cups (415g) bread flour

• 1 1/2 teaspoons (10g) kosher salt

• 1 large egg

• 1 egg yolk

• optional toppings; sesame seeds, poppy seeds, flaky sea salt, everything bagel spice, za’atar

MAKE THE TANGZHONG:

1. Combine all of the tangzhong ingredients in a saucepan, whisking until no lumps remain.

2. Place the saucepan over medium heat, whisking or stirring constantly, until thickened, about 3 minutes.

3. Remove from heat and let it cool to room temperature.

MAKE THE DOUGH:

In a small bowl, combine the lukewarm milk (between 98 and 105 degrees F), yeast and sugar. Cover with a towel and let it stand for 5 to 10 minutes or until foamy. Reserve.

Whisk the flour and salt in the bowl of your stand mixer. 

Start the mixer on low, fitted with the paddle attachment. While running, add the yeast mixture. Let it run for a few seconds before adding the tangzhong, followed by the egg and egg yolk. Mix until a shaggy dough forms.

Start kneading and add the butter, one tablespoon at a time making sure it's incorporated before adding the next tablespoon.

Once all the butter is incorporated, let the stand mixer knead the dough for 8 to 10 minutes or until smooth and elastic.

Form a ball with the dough and place it in a greased bowl. Cover with a kitchen towel and place it in a warm spot (like your oven, turned off) for 1 to 2 hours, or until doubled in size.

Gently punch the dough to deflate it. Using a bench knife, portion the dough into 8 equal pieces, 95-100g each. Form the dough portions into small balls and place them on a parchment paper-lined baking sheet, making sure they have space to double in size. Cover with the towel and let it rise again, for up to 1 hour or until puffy.

Preheat oven to 400* F for at least 15 minutes.

Brush the buns with egg wash (1 large egg beaten with 1 tablespoon water), add any toppings, then bake for 18 minutes, or until golden brown, turning the baking sheet halfway through to make sure you get even browning. 

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