| Cuisine: Mexican | Type: Bread | Serves: 6 buns |
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Source:
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Attributes:
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Comments:
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These brioche-like buns from Puebla, Mexico make great hamburger buns. |
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Serving Suggestions:
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Ingredients:
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12.5 ounces, 2-1/2 cups all-purpose flour 8 oz. heavy cream 3 eggs, divided 1 tsp. instant yeast 1-1/2 tsp. kosher salt 3 tbs. sugar 1/2 cup sesame seeds Course sea salt |
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Instructions:
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1. Combine flour, cream, 2 eggs, yeast, salt and sugar in the bowl of a food processor. Process until a ball of dough forms, about 45 seconds in a food processor. Dough will be very sticky. Alternatively, form dough in a stand mixer fitted with a paddle attachment by adding ingredients on medium speed until a homogenous dough comes together. 2. Transfer dough to a large mixing bowl, cover tightly with plastic wrap, and let rise at room temperature until it is about 1-1/2 times its original size, about 4 hours. 3. Lightly flour dough and transfer to a floured work surface. Form into a large ball, then using a bench scraper or sharp knife, divide into 6 even pieces. Using lightly floured hands, form each piece into a ball. Transfer dough balls to parchment-lined rimmed baking sheet, tucking the seam underneath. Cover with plastic wrap weighed down with a kitchen towel and set aside at room temperature for 1 hour. 4. Adjust oven rack to center position and preheat oven to 450 degrees. When ready to bake, beat remaining egg with 1 tbs water. Brush egg mixture on top of each bun until evenly coated. Sprinkle generously with sesame seeds and lightly sprinkle with course salt. Bake until deep golden brown, 12 to 15 minutes. Remove from oven, transfer buns to a wire cooling rack and let cool completely before using. Buns can be stored in a plastic or paper bag in the fridge for up to 1 week.l |
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Related recipes:
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None |
2016-08-07