You will need: Firebricks/spacer grate
Top heat: approx. 220-250°C
Preheating: approx. 30 minutes
Working hours: 25 minutes
Baking time: ca. 15-20 minutes
Ingredients:
(for 16-20 pieces)
- 600 ml lukewarm milk
- 30 g yeast (room temperature)
- 1 kg wheat flour type 550 or spelt flour type 630
- 90 g melted butter
- 2 eggs (size M)
- 50 g sugar
- 20 g salt
In addition:
- some cooking oil
- 1 egg + 2 tbsp water
- Sesame
Pour the milk into a mixing bowl and dissolve the yeast in it. Add the icing ingredients and knead into a smooth dough for approx. 10 minutes.
Cover the dough and leave to rise at room temperature for approx. 60 minutes.
Brush two baking trays with oil.
Place the dough on a lightly floured work surface. Weigh out portions weighing 90 g or 110 g and roll into balls. The surface should be smooth.
Place the dough pieces on the prepared baking trays and flatten slightly.
Cover with proofing or cling film and leave to rise at room temperature for approx. 45 minutes.
Heat the Merklinger to approx. 220-250°C.
Whisk the egg and water in a small bowl, brush the buns with the mixture and sprinkle with sesame seeds.
Place the tray on the spacer rack on the firebrick and bake the buns for approx. 15-20 minutes until golden brown.
Remove the trays from the Merklinger and immediately cover the buns with a kitchen towel and leave to cool. (This will keep them nice and soft).
Tip:
Bake the brioche burger buns in advance and freeze while still lukewarm.