A Ricky Webster featured recipe:
A brioche-like bun that is soft, tender, and perfect for a burger or sandwich. These buns toast up wonderfully and the inclusion of butter makes the edges lightly crisp. Taking the steps to do the tangzhong method makes them last and stay softer a couple days longer then usual. They also freeze and refresh well from frozen.
Tools: 4″ x 0.75″ (10.2 x 1.9 cm) pastry rings SSRD-4075
- 30 grams bread flour
- 150 grams whole milk
- 240 grams water, warm (105 -115 degrees)
- 1 tablespoon instant yeast
- 490 grams all-purpose flour, unbleached
- 1 large egg, room temperature
- 40 grams unsalted butter, room temperature
- 40 grams granulated sugar
- 2 teaspoons kosher salt
- 1 large egg
- 2 tablespoons water
- 1/4 cup sesame seeds
- 1/4 cup unsalted butter, melted
- To make the tangzhong, combine the bread flour and the milk in a medium saucepan, over medium heat.
- Cook, stirring constantly, until the mixture forms a thick paste, and a film begins to collect on the bottom of the pan, about 2-3 minutes.
- Remove from the heat and scrape tangzhong paste into the bowl of a stand mixer, fitted with the dough hook.
- Let cool completely.
- Place warm water and yeast in the bowl of the stand mixer, with the cooled tangzhong.
- Lightly mix with a spatula to roughly combine, this will be a shaggy dough.
- Once mixture is slightly bubbly, add remaining dough ingredients.
- With the mixer on medium low speed, combine all the ingredients, until a smooth dough forms, this should take about 5 minutes.
- Once the dough is smooth and soft, remove from mixing bowl and place into another bowl, oiled.
- Cover with plastic wrap and set aside to proof for about an hour and a half.
- Once doubled in size, dump out dough onto a lightly floured surface and divide into 10 equal pieces, about 100 grams each.
- Oil or spray 4” pastry rings and place onto a silicone mat lined sheet pan.
- Shape each individual dough portion into a round, by evenly tucking dough into itself on one side (this will be the bottom).
- Place each ball into the center of the oiled ring.
- Whisk together the egg and water for the topping.
- Once all 10 are finished, brush them each with the egg wash mixture and sprinkle with desired seeds, flakey salt or even everything bagel topping.
- Set aside and let proof for about an hour, or until dough rises and touches the edges of the ring mold.
- While the buns are rising, preheat the oven to 350° F (180° C), or 325° F (160 C °) for convection.
- When the buns are risen, place them into the oven.
- Bake for 16-20 minutes or until they are a deep golden brown.
- While buns are baking, melt the butter for the gaze.
- As soon as the buns are out of the oven, brush the tops of them, liberally, with the melted butter.
- Let buns cool until you can handle the metal rings (you want to remove the rings quickly so that the edges don’t get soggy or collapse in on themselves).
- Remove rings and continue to cool.
- Slice in half, horizontally, to split the bun and you create the rest.
Ricky Webster is the owner and pastry genius behind Rind & Wheat Bakery and Morsel in Spokane, WA.