Burger Buns
This is my favorite base recipe for brioche dough. This means that by adding a little sugar, you can also ...
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- Description
- Reviews
The correct technique for working with brioche dough. The balance of fat and liquid softens the gluten, resulting in a structure that is fluffy like cotton, yet highly elastic. When toasted, this bread quickly develops a caramelized protective layer and holds its shape perfectly
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Recipe details
Duration
4 ht to 5 hr
Lectures
1
Level
Intermediate
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