We always have been fans using brioche buns for good burgers. At our BBQ Dinner together with Gernekochen, Izzy Moose and Baconzumsteak we had the opportunity to bake our own ones because we thought it would be a really good idea to combine them with pulled pork.
Thomas brought his smoker to our balcony and smoked his delicious polled pork in it for hours. And we can assure it was the perfect combination! Many thanks to Thomas for that marvelous co-operation!!
As we did not eat all the buns we topped them with our Johannisbeer-Thymian-Gelee (currant jelly).
200 ml handwarm water
50 ml handwarm milk
1 Würfel fresh yeast
30 g sugar
10 g salt
80 g butter, melted
500 g all purpose flour
2 tbsp water
2 tbsp milk
Should you do not need so many buns, you may freeze and store them until your next BBQ party. To thaw them place them into the oven and only then heat it to 150°C for 10 minutes. They will be as fresh as freshly baked ones!
The taste of our brioche buns is not comparable with supermarket buns and it is not really difficult to prepare them. So you always should have a storage of them in you freezer ;-)
For tomorrow we want to tease you a little bit, because our friends of Gernekochen will show you their new recipe of cumeo butter with shrimps. So please don't forget to visit them ...!