Easiest Way to Prepare Perfect BRIOCHE BUNS FOR SANDWICHES.JON STYLE

BRIOCHE BUNS FOR SANDWICHES.JON STYLE.

BRIOCHE BUNS FOR SANDWICHES.JON STYLE BRIOCHE BUNS FOR SANDWICHES.JON STYLE most diverse and have ideal sense that unique. Several kinds of BRIOCHE BUNS FOR SANDWICHES.JON STYLE recipes are also adequate convenient to process and dont take long. Although not everybody likes BRIOCHE BUNS FOR SANDWICHES.JON STYLE food, now several people are got attached and like the sundry BRIOCHE BUNS FOR SANDWICHES.JON STYLE foods on hand. This can be seen than the number of restaurants that supply BRIOCHE BUNS FOR SANDWICHES.JON STYLE as one of the dish. You can cook BRIOCHE BUNS FOR SANDWICHES.JON STYLE using 12 ingredients and 3 steps. Here is how you achieve that.

Ingredients of BRIOCHE BUNS FOR SANDWICHES.JON STYLE

  1. Prepare of ingredients for the dough.
  2. You need 3 cups (326 g) of / 11.5 oz.) unbleached all-purpose flour.
  3. It's 2 tbsp. of sugar.
  4. It's 3/4 tsp. of salt.
  5. You need 1 tbsp. of + ½ tsp. instant yeast.
  6. Prepare 3 of large eggs + 1 egg yolk. Save 1 egg white.
  7. Prepare 1/4 cup of milk.
  8. You need 10 tbsp. of soft butter with salt.
  9. It's of egg wash.
  10. It's 1 of saved egg white.
  11. Prepare 1 tbsp. of water.
  12. You need 2 tbsp. of sesame seeds.

BRIOCHE BUNS FOR SANDWICHES.JON STYLE step by step

  1. In a machine mixer, combine all the ingredients for the dough. Knead the dough for about 20 minutes, until smooth. Place the dough into a greased large bowl, cover it and let it rise for about 2 hours..
  2. Spray with oil a baking sheet pan. Divide the dough into 6 equal pieces and shape it into balls. Place them in the baking pan and flatten them a bit. Cover the balls with wrapper film and let it rise for about 2 hours until are puffy. Preheat the oven at 380° F / 193° C..
  3. Whisk the egg white and water together. Brush the buns with the egg wash and sprinkle sesame seeds on top. Bake the buns for about 25minutes, until golden brown. Let them cool off on a rack..

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