very delicious and simple fluffy Sourdough Hamburger buns that can be made with discard or active bubbly starter 

This post contains affiliate links – thanks for supporting the brands that make Lion’s Bread possible.

Let’s get right to it: making hamburger buns from scratch has to be worth it! They have to be light and fluffy, kind soft and rich but never mushy!  I know this sounds crazy, but they can’t be too bread-y or dense.

That is exactly what these Fluffy Sourdough Hamburger Buns are. They quite literally check all of my boxes, and they had better because I’ve tested this recipe several times. My children are my harshest critics, and they were totally obsessed, so that’s that.

Also, FWIW, better than any store-bought bun, even potato buns (gasp!).

Want more artisan bread recipes? Check out:

Sourdough English Muffins

Cinnamon Brown Sugar Sourdough Bread

Sourdough Baguettes

How to make Sourdough Hamburger Buns 

• In the bowl of stand mixer fitted with the dough hook attachment, combine the warm water, sourdough discard, dry active yeast, granulated sugar, avocado oil, and the large eggs. Use a whisk to thoroughly combine all of the ingredients together.

• With the mixer on low speed, slowly add the flour and salt to the bowl. Mix the dough for 8-10 minutes on medium low speed. The dough will be quite tacky and will still stick to the sides of the bowl, that is ok!

• Cover the bowl with plastic wrap, or a disposable shower cap, and let the dough rise at room temperature for about an hour until it has doubled in size.

• Line a rimmed baking sheet with parchment paper, set aside. Pour the dough out onto a well floured work surface, and use a bench scraper to divide the dough into 10 equal pieces.

• With lightly floured hands, shape the buns: bring the edges of each piece of dough into the center, and pinch together creating a round circle. Place the ball of dough onto the work surface, seam side down. Use the palm of your hand and fingertips to roll the dough around in a circle. Place the shaped bun onto the prepared baking sheet. Repeat with the rest of the pieces of dough.

  Use the palm of your hand to flatten out the buns slightly into a disk for that signature hamburger bun look.

• Lightly dust the tops of the buns with flour, and loosely place a clean tea towel over the buns. Let them rise at room temperature for about 1 hour until they are puffy. Preheat the oven to 350℉.

• Brush the tops of the risen hamburger buns with the beaten egg, and generously sprinkle the sesame seeds on top. Bake the buns for 25-27 minutes until they are deeply golden brown. Allow the buns to cool for at least 20 minutes before slicing. Enjoy with any of your favorite burgers, chicken sandwiches, egg or tuna salad sandwiches, or even a pressed panini sandwich.

  

  divide the dough – a kitchen scale will help get them equal in size

  

  shape them into rounds for hamburger buns or 6″ long rope for hot dog buns

  

  proofed and ready for egg wash

Can you also make hot dog buns from this dough?

YES! I knew you’d ask! You can absolutely shape this dough into 6 inch long ropes, and voila! you’ve got homemade fluffy sourdough hot dog buns. 

BREAD BAKING TOOLS I USE

It goes without saying, but I’ll say it anyway! Having the right tools for the job makes the job so much easier and gives you a better end result. 

AND, having the correct tools definitely encourages you to bake more often – a win win!

I’ve put together a list of some of my Essential Baking Tools, and they’re all available HERE on Amazon (love it or hate it, Amazon can make sourcing these tools much simpler).

egg washed and ready to bake

fire up the grill, invite some friends, they’re ready!

very fluffy, super delicious

IF YOU LOVE IT, SHARE IT!

If you make these beautiful Fluffy Sourdough Hamburger Buns, please tag me on Pinterest or Instagram so I can see! I love to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3

Without further ado, here is your Homemade Hamburger Bun recipe! Be sure to save this recipe and Pin It to your favorite Bread recipe board!

look at that crumb

Happy Baking xo LeAnne

Print

Fluffy Sourdough Hamburger Buns

the fluffiest sourdough discard hamburger buns! they can also be shaped into hot dog buns

Course bread, dinner

Cuisine American

Keyword buns, hamburger buns

Prep Time 20 minutes minutes

rise time 2 hours hours

Servings 12 burger buns

Author LeAnne Yaakubov

Equipment

• 1 rimmed baking sheet

Ingredients

• 1 cup water, warmed to 90℉ 235 g
• ½ cup sourdough discard 120 g
• 2 teaspoons dry active yeast
• ¼ cup granulated sugar or maple syrup, honey, agave, 50 g
• 2 tablespoons avocado oil, or any neutral oil 26 g
• 1 large egg
• 3 ⅔ cups unbleached all purpose flour or bread flour 460 g
• 1 tablespoon kosher salt 17 g

egg wash

• 1 egg beaten
• 3 tablespoons sesame seeds, for topping

Instructions

• In the bowl of stand mixer fitted with the dough hook attachment, combine the warm water, sourdough discard, dry active yeast, granulated sugar, avocado oil, and the large eggs. Use a whisk to thoroughly combine all of the ingredients together.
• With the mixer on low speed, slowly add the flour and salt to the bowl. Mix the dough for 8-10 minutes on medium low speed. The dough will be quite tacky and will still stick to the sides of the bowl, that is ok!
• Cover the bowl with plastic wrap, or a disposable shower cap, and let the dough rise at room temperature for about an hour until it has doubled in size.
• Line a rimmed baking sheet with parchment paper, set aside. Pour the dough out onto a well floured work surface, and use a bench scraper to divide the dough into 10 equal pieces.
• With lightly floured hands, shape the buns: bring the edges of each piece of dough into the center, and pinch together creating a round circle. Place the ball of dough onto the work surface, seam side down. Use the palm of your hand and fingertips to roll the dough around in a circle. Place the shaped bun onto the prepared baking sheet. Repeat with the rest of the pieces of dough.

  Use the palm of your hand to flatten out the buns slightly into a disk for that signature hamburger bun look.
• Lightly dust the tops of the buns with flour, and loosely place a clean tea towel over the buns. Let them rise at room temperature for about 1 hour until they are puffy. Preheat the oven to 350℉.
• Brush the tops of the risen hamburger buns with the beaten egg, and generously sprinkle the sesame seeds on top. Bake the buns for 25-27 minutes until they are deeply golden brown. Allow the buns to cool for at least 20 minutes before slicing. Enjoy with any of your favorite burgers, chicken sandwiches, egg or tuna salad sandwiches, or even a pressed panini sandwich.

Notes

This recipe was tested using a 1:1:1 ratio sourdough starter.

If you want to omit the dry active yeast and make them 100% sourdough buns, use active bubbly starter that has been fed about 8-10 hours prior. The fermentation time of the first and second rises will take longer, about 2-3.5 hours for each rise.

Storing: once the hamburger buns have cooled completely, place them in an airtight bag to keep them fresh at room temperature for up to 3 days. They can also be frozen for up to 1 month in an airtight bag/container.

The post Fluffy Sourdough Hamburger Buns first appeared on Lion’s Bread blog.

The post Fluffy Sourdough Hamburger Buns appeared first on Lion's Bread.

These are The BEST Homemade Sourdough English Muffins! So simple to make, with foolproof nooks and crannies! 

WHAT ARE ENGLISH MUFFINS?

An English muffin is a small, round and flat yeast-leavened bread that is commonly sliced horizontally, toasted, and buttered. English Muffins are usually eaten for breakfast, and are the base for popular breakfast sandwiches, and Eggs Benedict. English Muffins are similar to British Crumpets, but the main difference is that the crumpets are usually more spongy, and English Muffins are more bread-like.

If you’ve never made Homemade Sourdough English Muffins, I’m very excited for you! The homemade version is SO much better than what you find supermarkets. The flavor and soft texture is incredible!

WANT MORE SIMPLE BREAD RECIPES? BE SURE TO CHECK OUT:

Everyday Artisan Bread, Overnight Whole Wheat Sandwich Bread, Easy Sourdough Ciabatta Rolls

Do we use active Sourdough Starter or Discard?

In this Homemade Sourdough English Muffin recipe, I’m asking you to use active, live sourdough starter.

That means that you will feed the starter about 8-12 hours before you plan to mix up this dough, so that you’re using it when it has reached its peak bubbliness.  

If you don’t have a sourdough starter, this is your sign to make one! You can make your own sourdough starter from scratch in just 7 days! Here’s the FULL TUTORIAL!

If you’re more into a simpler yeasted version, guess what? I got you. Try these Easy Homemade English Muffins.

INGREDIENTS

• warm water – the ideal temperature for the water is 90 degrees F. You don’t want the water too warm or it will kill the yeast.
• whole milk – Feel free to use whole milk, 2%, or even almond or oat milk for a vegan spin. I’ve had great results with all of them. Just be sure to warm the milk to about 90 degrees F, so that the yeast activation happens faster.
• sourdough starter – as if an English muffin could get any better, make it sourdough! You want to use your sourdough starter when it is bubbly and active, so be sure to feed 8-12 hours prior to mixing up this dough.
• raw honey – The honey in this recipe doesn’t make the English Muffins sweet, but it does help balance the flavor. Use raw honey or granulated sugar for a vegan option.
• kosher salt – I use Morton’s kosher salt in all of my bread recipes. If you are using Diamond Crystal, add another 4 grams of salt.
• unbleached all purpose flour – I use unbleached all purpose flour from King Arthur Baking Company. It has a higher protein content than most AP flours. You could use bread flour if that’s what you have. If you want to add whole grain flour, replace 30g of the total flour amount with the whole grain flour of your choice. Do not substitute the total amount of flour for whole grain flour, as the results will vary greatly, and you English Muffins will be dense.
• avocado oil or light extra virgin olive oil – I use neutral avocado oil to the dough and to the griddle to cook these English muffins. It’s a cleaner oil, and can safely be heated to high temperatures. It’s also possible to substitute the same amount of melted butter in the dough if you like.

English Muffin Timeline

• Day 1: 
• 9:00am – feed your sourdough starter
• 7:00pm – mix up your English Muffin Dough, cover and let ferment overnight at room temperature
• Day 2:
• 7:00am – Roll out and cut your Sourdough English Muffins, cover loosely with a towel, and let rest for 1 hour
• 8:00am – preheat your skillet, then cook the English muffins, covered, for about 4 minutes per side. Enjoy!

HOW TO GET MORE “NOOKS AND CRANNIES”?

As always, I tested this recipes SO many times to get it just right. For me, that meant the maximum amount of nostalgic signature “Nooks and Crannies.” If you’re not sure what I mean, they’re the airy fluffy interior, and air pockets. When toasted, the melted butter usually pools in the nooks and crannies and it’s heavenly!

From my extensive R+D, I found that an overnight rise gave the dough much better flavor, and allowed for proper fermentation. Fermentation is really important when developing the airy crumb of the dough.

Another trick is use a 3-inch round biscuit cutter to cut out the English Muffins. I tried both rolling balls of dough and using a cutter. Both results were incredible, but the cutter method yielded slightly more nooks and crannies. This makes sense because we’re handling dough less, which preserves more of the coveted air bubbles.

mixed dough

kneaded dough

shaped English muffins

SUBSTITUTIONS

As with most bread recipes, I wouldn’t substitute many things. You could substitute the milk for another non-dairy milk. I’ve had success with oat milk and almond milk. You could also substitute the avocado oil for a light olive oil or melted butter.

HOW TO MAKE THE BEST HOMEMADE ENGLISH MUFFINS

Great Homemade English Muffins are super simple to mix up! The dough is mixed up the afternoon/evening before you plan to make these, so plan ahead! The overnight proof is really important to get the proper crumb, fermentation, and air bubbles in the dough.

Start by mixing the milk, sourdough starter, and honey in a large mixing bowl. Whisk well! The honey helps nourish the sourdough starter and feed it so it’s super active. Then, add the oil, whisk, and the flour and salt. Mix the dough using a wooden spoon. Then pour the dough out onto a very lightly floured work surface. Knead the dough for 2 minutes. Let it sit on the counter for 5 minutes. This autolyse step will give the flour a chance to absorb the liquid, which results in better gluten development, and an easier time of kneading.

Continue to knead the dough for about 5-6 minutes until the surface of the dough is smooth. Rinse out the bowl, and drizzle about a teaspoon of oil in the bowl. Place the kneaded dough back into the bowl, and cover with plastic wrap or a clean show cap. Let the proof at room temperature for 8-10 hours, or overnight.

How to Shape Sourdough English Muffins

The next day, lightly sprinkle a baking sheet with cornmeal or all purpose flour. P0ur your dough out onto a floured work surface. Sprinkle the top of the dough lightly with flour, and roll the dough out to 1/2-inch thickness.

Use a 3-inch round cutter to punch out as many English muffins are possible from the dough. Flour the cutter in between each muffin so that it doesn’t stick to the dough. Place the dough round onto the prepared baking sheet. Press the scraps together, and punch out a couple more muffins. You should get 11-12 Sourdough English Muffins from this batch of dough. Cover the dough with a damp (not wet) clean kitchen towel to keep the English muffins from drying out. Let the dough proof at room temperature for about 30-60 minutes or until puffy and slightly jiggly.

Do you Cook or Bake Sourdough English Muffins?

Great question, and the answer might surprise you!

English Muffins are actually cooked on the stovetop! Heat a griddle or cast iron skillet on medium/low heat. Drizzle about 1 tablespoon of avocado oil or light olive oil into the pan. Lower the heat to low, and gently place the Sourdough English Muffins into the pan, and cover the pan with a lid. Cook for about 4 minutes on the first side. Flip, then cook for another 3-4 minutes on the second side with the lid on. Check to make sure that the English muffins don’t burn.

Let these Sourdough English Muffins cool for at least 10 minutes before slicing them open.

WHAT’S THE CORRECT WAY TO SLICE AN ENGLISH MUFFIN?

People have very strong feelings about this, and rightfully so! The correct way to slice English Muffins in half is by piercing the outer edge with a fork, perforating the equator of the muffin. Then use your hands to gently pull the muffins apart into two halves. Using a fork helps to achieves the craggy edges and desirable nooks and crannies that toast up slightly unevenly, but are so perfect.

HOW TO STORE ENGLISH MUFFINS

Like all bread, English Muffins are best eaten the same day they’re made. However, you can store any leftovers in an airtight container or bag at room temperature for up to 3 days. You can also freeze these Homemade English Muffins for up to 1 month. Slice before freezing, and reheat in the toaster.

BAKING TOOLS I USE AND LOVE

Here are just a few tools that I can’t live without in the kitchen, and I’ve linked them all for you here!

If you make these delicious Sourdough English Muffins, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3

Without further ado, here are my classic Sourdough English Muffins! Be sure to save this recipe and Pin It to your Bread boards on Pinterest!

Happy Baking xo LeAnne

Print

Sourdough English Muffins

Course Breakfast

Cuisine British

Keyword English Muffins, sourdough, sourdough bread

Prep Time 28 minutes minutes

Cook Time 8 minutes minutes

resting/rising Time 12 hours hours

Servings 12 English Muffins

Author LeAnne

Equipment

• 1 cast iron skillet

Ingredients

• 100 g active sourdough starter
• 240 g whole milk or any nut milk of your choice warm about 85℉
• 20 g raw honey
• 360 g unbleached all purpose flour
• 8 g kosher salt I use Morton's
• cornmeal for sprinkling

Instructions

Day 1

• The night before you plan to cook the Sourdough English Muffins:
• In a large bowl, combine the sourdough starter, warm milk, and raw honey. Use a whisk to thoroughly combine until the sourdough starter is completely dissolved.
• Add the unbleached all purpose flour, and kosher salt to the bowl. Use a wooden spoon or Danish dough whisk to incorporate the flour and salt completely until there are no streaks of dry flour. Cover the bowl, and let the dough rest at room temperature for 10 minutes to allow the flour to absorb the wet ingredients.
• Lightly flour your work surface, and pour the dough out onto the work surface. Using the heel of your palm, knead the dough for 5 minutes until the surface of the dough is smooth. Shape the dough into a ball, and place the dough back into the bowl. Cover the bowl with plastic wrap, or a clean shower cap, and let the dough proof at room temperature for 10-12 hours.

Day 2

• Lightly sprinkle a rimmed baking sheet with cornmeal, set aside.
• Dust your work surface with flour, and pour the risen dough out onto the work surface. Sprinkle the top of the dough very lightly with flour, and use a rolling pin to gently press the dough out into a large circle about 1 inch thick.
• Use a 3-inch round biscuit cutter to cut out as many English muffins as possible. Dip the cutter in flour between each muffin to prevent the cutter from sticking to the soft dough. Place all of the English Muffins onto the prepared sheet pan.
• Gently press the scraps back together and cut out the remaining English muffins. Gently place a clean kitchen towel on top of the muffins, and let them rise/rest at room temperature for another hour.
• Towards the end of the rise time, preheat a large cast iron skillet or griddle on medium heat for 3-4 minutes. Lower the heat to low, and drizzle a teaspoon of avocado oil or light olive oil into the pan. Place as many English muffins as you can into the pan. Cover the pan with a large pot lid, and cook for 4 minutes on the first side.
• Flip the Sourdough English muffins over, cover with the lid and cook for another 3-4 minutes until both sides are golden brown. Allow the muffins to cool, and use a fork to split them. Toast them, and enjoy butter, jam, poached eggs, or any other breakfast sandwich!

Notes

Storing your Sourdough English Muffins: These are best enjoyed the day that you make them, but they can be kept fresh in an airtight container at room temperature for up to 3 days. You can also freeze them in an airtight bag for up to 1 month.

Sourdough English Muffins post first appeared on Lion’s Bread blog

The post Sourdough English Muffins appeared first on Lion's Bread.

Pillowy sweet brioche topped with sweet vanilla cream cheese, blueberry preserves and fresh blueberries – These Blueberry Cream Brioche Buns must be on your next brunch table!

*This post may contain affiliate links. This means that a small portion of the cost of the item goes to me, at no additional cost to you. Thank you for supporting the brands that make Lion’s Bread possible.

Imagine biting into a blueberry cheesecake cloud…it sounds too good to be true but they’re real! The brioche bun is rich, light, sweet and savory all at once. It is a force to be reckoned with. 

A cheese and fruit danish was always my go to as a kid growing up. My Dad used to buy this tray of Danish style pastries from Costco, because he’s a coffee-with-cake-for-breakfast kind of guy. The blueberry was always my favorite.

Now, my Mom always bought this gigantic cream cheese Danish with a sweet crumb topping from a local family bakery (that is no longer in business *crying*) called Lauck’s in downtown Fresno. When you saw a pink box from Lauck’s bakery coming through the door, you knew it was gonna be a great weekend.

Basically I’ve combined the best of both in these delicious Blueberry Cream Brioche Buns. Make them for a special brunch, or make a regular brunch feel extra special! 

Love this recipe? Then you absolutely must check out:

Pumpkin Brioche Cinnamon Rolls

Berry Buckle Coffee Cake

Chai Spiced Scones with Maple Glaze

3 Things you Need to Know about Brioche Dough

1. Brioche dough is sticky! It is an “enriched dough” which means that it is full of soft butter and eggs that make it super tacky to the touch. We’re using a stand mixer fitted with the dough hook attachment for this recipe because the dough needs to be kneaded quite a bit to develop the gluten. Flour your hands and work surface well when handling it.
2. This enriched dough may take longer to rise. The extra fat in the dough delays the rising time, and a colder kitchen may slows things down too. Make sure to keep the proofing dough in the warmest part of the your kitchen until it has doubled in size.
3. Brioche is so versatile! Once you make one this recipe, you can adapt it easily to make a brioche loaf, strawberry and cream buns, chocolate brioche buns, the possibilities are endless!

The perfect balance of flavors

1. Brioche is one of life’s pleasures. Does it really make sense to put that much butter and that many eggs into a loaf of bread? Not really. But the French did it anyway, and also managed to somehow make it pillowy soft and light. Don’t take my work for it, try it and see for yourself.
2. The cheesecake-like filling is tangy and sweet, and just rich enough. I love a creamy filling with fruit moment. It’s so simple, and it’s been a done million times, but you know why that is? Because it is delicious, and it will always be delicious.
3. Blueberry preserves + fresh bluebs – Maybe you’re thinking this is redundant, but I assure you it is not. Hot take but raw blueberries are OK. Not bad, but not incredible. But the second you put those blueberries in a saucepan over a low heat, maybe with a pinch of sugar and a squeeze of lemon, they become incredible! Like, almost eat a whole pint of hot jammy cooked blueberries right out of the pan. I said ALMOST. The combination of good fruit preserves with the juiciness of fresh fruit is important. One echos the other, and they compliment each other well.

INGREDIENTS

• grass fed butter – and plenty of it! The butter is the main character in this maple pecan cookie story, so go with the high quality grass fed butter – my go-to brand is of course Kerrygold Irish butter. The higher butterfat content in the butter makes my bakes rich and super flavorful.
• unbleached all purpose flour – in all of my bakes, I like to use King Arthur Baking Company’s flour. I like what the company stands for, it is 100% employee owned, and the high quality flour always gives me consistent, professional results, 10/10.
• kosher salt – kosher salt is my go to in both baking and cooking. I like Morton’s Kosher salt. If you’re using Diamond Crystal, add an extra 1/2 teaspoon of salt to the recipe. 
• Cream Cheese and Sour Cream – go with full fat, k sis? I like the full fat version because it usually has more flavor, and isn’t filled with gums… as fillers.
• blueberry preserves – see above, but either make it yourself or get the best quality jam you can – I like Bonne Maman and Dalfour brands.
• fresh blueberries – the fresh berries add a freshness and juiciness that is the perfect balance to the mix brioche and cream filling.

How to make Blueberry Cream Morning Buns

Pretty straightforward morning bun process:

• In the bowl of a stand mixer fitted with the dough hook attachment, combine the warm milk, dry active yeast, sugar, melted and cooled Kerrygold salted butter, and egg. Whisk to combine, and let rest for 5 minutes to activate the yeast.
• Add the unbleached all purpose flour and the kosher to the bowl. With the mixer on medium low, knead the dough for 12-15 minutes until it comes together, and forms a smooth ball. Remove the dough hook, then place the dough in a very lightly oiled bowl, and cover with plastic wrap. Let the dough rise at room temperature for about 1 hour or until it has doubled in size.
• Meanwhile, make the cream cheese filling. In a large mixing bowl, combine the room temperature cream cheese, sour cream, vanilla extract, sugar, egg, and lemon zest. Use a handheld mixer or a whisk to combine the ingredients until very smooth. Place the mixture into a piping bag, or a zip top bag, then set aside.
• Generously flour your work surface, and pour the risen dough out onto the work surface.
• Line a baking sheet with parchment paper. Divide the dough into 9 equal pieces. Each piece should weigh about 100 grams.
• Pinch the edges of the dough under, and roll each piece of dough into a round ball. Place the dough balls onto the prepared baking sheet, spaced about 2 inches apart. Cover the baking sheet loosely with a kitchen towel, and let the dough rest for another 20 minutes.
• Preheat the oven to 350 degrees F.
• Press the bottom of a drinking glass, or a measuring cup into the center of each dough ball to create an indentation. Pipe the cream filling into the center of each bun.
• Spoon a scant tablespoon of blueberry jam into the center of the cream filling. Then top each buns with 6 or 7 blueberries. 
• Brush the beaten egg around the perimeter of each bun, and bake for 25 minutes until golden brown. Sprinkle the warm buns lightly with powdered sugar.

The recipe

Print

Blueberry Cream Brioche Buns

the morning bun of your dreams! sweet pillowy brioche topped with vanilla bean sweetened cream cheese, blueberry preserves and fresh berries

Course Breakfast

Cuisine French

Keyword blueberries, brioche, Cheesecake

Prep Time 25 minutes minutes

Cook Time 30 minutes minutes

Rise time: 1 hour hour 30 minutes minutes

Servings 9 large buns or 12 smaller buns

Author LeAnne Yaakubov

Ingredients

For the Dough

• 1 cup whole milk warm
• 1 tablespoon dry active yeast 12g
• ¼ cup granulated sugar 55 g
• 5 tablespoons Kerrygold Salted 70g melted and cooled
• 1 large egg
• 2 teaspoons pure vanilla extract
• 3 cups unbleached all purpose flour 400g
• ½ teaspoon kosher salt

For the Cream Filling

• 8 ounces cream cheese at room temperature
• ½ cup full fat sour cream
• 2 teaspoons pure vanilla extract
• ¼ cup powdered sugar
• 1 large egg
• 1 tablespoon freshly grated lemon zest
• 1 cup blueberry preserves
• 1 pint fresh blueberries
• 1 egg for egg wash
• ¼ cup powdered sugar for garnish

Instructions

• In the bowl of a stand mixer fitted with the dough hook attachment, combine the warm milk, dry active yeast, sugar, pure vanilla extract, melted and cooled Kerrygold salted butter, and egg. Whisk to combine, and let rest for 5 minutes to activate the yeast.
• Add the unbleached all purpose flour and the kosher to the bowl. With the mixer on medium low, knead the dough for 12-15 minutes until it comes together, and forms a smooth ball. Remove the dough hook, then place the dough in a very lightly oiled bowl, and cover with plastic wrap. Let the dough rise at room temperature for about 1 hour or until it has doubled in size.
• Meanwhile, make the cream cheese filling. In a large mixing bowl, combine the room temperature cream cheese, sour cream, vanilla extract, sugar, egg, and lemon zest. Use a handheld mixer or a whisk to combine the ingredients until very smooth. Place the mixture into a piping bag, or a zip top bag, then set aside.
• Generously flour your work surface, and pour the risen dough out onto the work surface.
• Line a baking sheet with parchment paper. Divide the dough into 9 equal pieces. Each piece should weigh about 100 grams.
• Pinch the edges of the dough under, and roll each piece of dough into a round ball. Place the dough balls onto the prepared baking sheet, spaced about 2 inches apart. Cover the baking sheet loosely with a kitchen towel, and let the dough rest for another 20 minutes.
• Preheat the oven to 350℉.
• Firmly press the bottom of a drinking glass, or a measuring cup into the center of each dough ball to create an indentation. Pipe the cream cheese filling into the center of each bun.
• Spoon a scant tablespoon of blueberry jam into the center of the cream filling. Then top each buns with 6 or 7 blueberries.
• Brush the beaten egg around the perimeter of each bun, and bake for 25 minutes until golden brown. Optional: sprinkle the warm buns lightly with powdered sugar.

The post Blueberry Cream Brioche Buns first appeared on Lion’s Bread Blog.

The post Blueberry Cream Brioche Buns appeared first on Lion's Bread.