Brioche burger buns

Put 60 g milk, 30 g water, and 20 g flour into a saucepan on medium heat.

Whisk until the mixture thickens and becomes gelatinous (will happen very quickly, around 30 seconds).

Heat 120 g whole milk to 35°C.

Add 9 g instant yeast, mix, and let sit for about 8 minutes.

In the bowl of a stand mixer, combine 320 g flour, 35 g sugar, and 7 g fine salt.

With the stand mixer running on low speed, add the milk and yeast mixture.

Add the tangzhong paste, 1 large egg (room temperature), and 1 large egg yolk (room temperature). Mix everything until thoroughly incorporated.

Add 42 g unsalted butter (softened) little by little.

Let the stand mixer knead the dough for 5 minutes.

When kneaded, fold the edges of the dough inward and place it in a greased bowl. Cover the bowl with a damp towel and place it in a warm area for up to 2 hours until doubled.

Punch the dough down. Divide the dough into 6 even pieces (95–105 g each), then stretch and fold each dough ball into itself.

Place evenly spaced apart (6 cm) on a rimmed baking sheet tray lined with greased parchment paper. Place another baking sheet inverted on top to prevent them from drying out.

Allow them to rise for up to 2 hours at room temperature until doubled.

Preheat the oven to 190°C.

Brush dough balls with egg wash made from 1 egg, 1 splash milk.

Bake for 16-18 minutes.

Remove from the oven, brush them with butter (melted), and allow them to cool completely.