Light Brioche Buns

Page: www.nytimes.com/2009/07/01/dining/011brex.html?ref=dining

Cuisine: North American | Course Type: Breads

(2 reviews)

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Agree with the previous review - these are indeed "light" brioche, not much butter and only 1 egg. That said these were very good and hold up to a sloppy burger just fine. I made with AP flour and a little vital wheat gluten and what is suppose to be a wet dough was pretty unruly. They spread more than I would have liked but this is not the fault of the recipe (it calls for mostly bread flour) but still worth the work. I did use my kitchen aid for the mixing/kneading. When I can get bread flour again (post quarantine cooking craze) I will make them as directed.

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