BRIOCHE BURGER BUNS

Makes 12 260g plain strong flour 25g caster sugar 5g salt 2 tsp dried instant yeast 70ml warm milk 3 medium eggs 100g softened butter, cubed For the eggwash: 1 egg, beaten 2 tbsp milk 1 tsp sesame seeds 1 tsp black sesame seeds Place the flour, sugar and salt in the bowl of a mixer fitted with a dough hook. Start on a slow speed to mix the sugar and salt through the flour. Add the yeast, milk and eggs and mix on a slow speed for a couple of minutes, then switch to a medium speed for another 5 minutes. The dough will become soft and elastic.

Add the cubes of softened butter bit by bit and continue to mix until the butter is thoroughly incorporated (roughly another 5 minutes). Scrape the bowl periodically with a spatula to ensure that all the butter is incorporated.

Tip the dough into a greased bowl, cover with clingfilm and leave in a warm place to prove for an hour.

Dust your work surface and hands lightly with flour. Tip out the dough and knead into a sausage shape. Cut into 12 pieces, shape each into a little roll and place on a large baking tray lined with parchment paper. Brush with some of the eggwash.

In the meantime, preheat the oven to 180C ( fan)/Gas Mark 6.

Brush the buns with more eggwash and sprinkle with the two types of sesame seeds. Bake in the oven for 20 minutes, or until golden.

Place on a wire rack to cool. Cut in half and serve with a homemade burger, ketchup and sliced gherkins.