Brioche-style Burger Buns
Ingredients:
250ml warmed milk
100ml warmed water
10g active dried yeast
25g caster sugar
410g gluten free white bread flour
2 tsp Xanthan gum
6g salt
2 large eggs
1 tsp cider vinegar
30g butter, melted
To finish:
1 egg, beaten
sesame seeds or poppy seeds
25g butter, melted
Method:
Line a baking tray with non-stick baking parchment.
Mix the warm milk, warm water, yeast and sugar and allow to stand for 10 mins until nice and frothy.
In a large bowl, mix the flour, Xanthan gum, psyllium husk powder and salt. Add the eggs, vinegar, melted butter and frothy yeast mixture. Using an electric hand whisk, mix on high speed for 3-5 mins until well combined. It should look like a very thick and sticky batter. Allow to rest for 10 mins.
Flour the work surface. Divide the dough into 8 portions (each about 110g). Transfer each portion to the floured surface and roll lightly in the flour so that it is no longer sticky. Mould with your hands into a round, flat shape then place on your prepared baking tray, spacing them apart.
Loosely cover with cling film and allow to prove in a warm place for 45-60 mins, until doubled in size.
Preheat the oven to 200C (fan). Place a large roasting dish at the bottom of the oven and boil the kettle.
Remove the cling film, brush the buns with beaten egg and sprinkle with sesame or poppy seeds, then transfer the tray to the pre-heated oven and immediately add a mug’s worth of boiling water to the roasting dish. Bake for 20-22 mins until golden brown, then remove from the oven and immediately brush with melted butter. Transfer to a wire rack to cool completely.
If not eaten on the same day as baking, these can be refreshed in the microwave or oven.