bread and doughs

Homemade Burger Brioche Buns are not just incredibly soft, they are super tasty and perfect for your next burger. Easy to make and extra delicious.

Homemade Burger Brioche Buns

240 ml lukewarm milk (1 cup or 8.5 oz)

g active dry yeast (1/4 oz yeast

g sugar (1/4 oz or 3 tbsp)

75 g butter, softened at room temperature (2.7 oz

g all-purpose flour (1 pound

tsp sea salt

egg (for eggwash)

sesame seeds

In a bowl combine milk, 50 ml / 1.8 oz water, active dry yeast, and sugar. Set aside and let the yeast mixture rise for about 10 minutes.

In a bowl (or in a bowl of a stand mixer, fitted with a dough hook) combine all-purpose flour and salt. Add the yeast mixture and stir to combine well, using a spatula. Using your hands, knead into a nice, smooth dough. Knead for about 5 minutes by hand or 2 - 3 minutes in a stand mixer. Add cubes of softened butter and knead the butter into the dough, until there are no more visible pieces left. Knead for about 5 minutes by hand or 3 - 4 minutes.

Cover the bowl with a plastic wrap or a kitchen towel. Leave the dough to proof at room temperature for about 60 minutes or until doubled in size.

Lightly flour the dough and transfer it to a clean work surface. Divide the dough into 8 equal parts, using a metal dough scraper or a sharp knife. Take each piece of dough and roll between your hands until you get a perfectly round ball. Place on a large baking sheet lined with parchment paper. Make sure there&#039;s enough room in between the buns. Gently brush each bun with egg wash. Cover with plastic wrap and leave the buns to proof at room temperature for 50 minutes or until doubled in size. Preheat your oven to 200°C / 395 °F.

Remove the plastic wrap and lightly brush the buns for the second time. Sprinkle with sesame seeds. Create steam in the oven. You can either spray some water into the oven before placing the baking sheet with the buns in the oven or you can place a roasting pan filled with 1 cup of water at the bottom of your oven. Then place the baking sheet with buns on the middle rack and bake. Bake the burger brioche buns for about 15 minutes at 190°C / 375 °F, then carefully remove the roasting pan with water and continue to bake for another 10 minutes or until golden brown. Remove from the oven and transfer the buns to a wire rack to cool.

Eat the buns right away or store them in a freezer bag and freeze for up to 3 months.

This is how you make a Homemade Burger Brioche Buns

Cooking bread over a campfire is super-fun and really easy! Just make sure you have an adult on hand to help with some of the trickier bits. 

Campfire bread

self-raising flour or gluten-free flour

natural yoghurt

olive oil

Try Jamie's Georgian-style dumplings from Jamie's £1 Wonders & Money-Saving Meals; they're budget-friendly, and you get to choose from a vegetarian and a meat filling.

Simple stuffed dumplings

plain flour

celery leaves

extra virgin olive oil

VEG FILLING

baking potato

frozen spinach

chard

Cheddar cheese

cottage cheese

MEAT FILLING

chilli flakes

coriander seeds

fennel seeds

higher-welfare pork mince

higher-welfare beef mince

onion

This super quick and easy soup uses seasonal leafy green veg and cheesy beany toasts for dunking!

Spring soup with cheesy toasts

frozen chopped mixed onion, carrot and celery

thyme

spring greens, or other spring veg, spinach

veg stock cube

bread

Lepinja is a delicious Balkan Flatbread that is perfect for barbecue and picnics. It takes a little over an hour to make this easy flatbread recipe.

Lepinja (Balkan Flatbread)

500 g (4 cups) all-purpose flour

360 ml (1 1/2 cup) water

g (1 1/2 tsp) active dry yeast fresh yeast

g (1 1/2 tsp) salt

g (2 tbsp) lard or canola oil

semolina

Add flour to a large bowl. Create a well in the center of the flour. Add the lukewarm water and yeast. Set aside for 5 - 10 minutes for the yeast to activate. Knead to combine, then add the salt. Knead the dough for 5 minutes by hand or in a stand mixer fitted with a dough hook. Add the lard or canola oil and continue to knead for about 3 - 4 minutes or until smooth. Cover the bowl with a kitchen towel or clingfilm. Set aside to proof for 45 - 60 minutes or until doubled in size.

Dust your working surface with flour or semolina. Place the Lepinja dough on the floured surface. Shape into a log and cut into six equal parts. Shape each piece into a smooth, round ball. Place back on the floured surface. Cover with a kitchen towel or clingfilm and set aside to proof for 10 minutes.

Shape each ball into a round flatbread approximately 15 cm or 6-inches in diameter. Place each Lepinja bread on a floured baking sheet. Leave to rest for another 10 - 15 minutes. Then, using a back (dull) side of the knife, make a mesh pattern. Preheat the oven to 250 °C / 480 °F.

Place the baking sheet (don't line with parchment paper) with the Lepinja bread into a preheated oven on the middle rack. Bake for 8 - 10 minutes at 250 °C / 480 °F or until the flatbread is golden-brown and baked. Transfer to a wire rack, gently splash with water and cover with a kitchen towel. Serve warm or at room temperature.

Making bagels from scratch is a brilliant way to make your money stretch further – crisp on the outside and spongy in the middle. Delicious!

Homemade bagels with egg mayo

strong white bread flour

brown sugar

fine sea salt

instant yeast

bicarbonate of soda

milk

runny honey

sesame, poppy, pumpkin or sunflower seeds

EGG MAYO

free-range eggs

½ a shallot

cornichons

dill

mayonnaise

Dijon mustard

red chilli

CUCUMBER & RADISH SALAD

cucumber

radishes

red wine vinegar

Place the flour, sugar and sea salt in a large bowl. Make a well in the middle and pour in 225ml of tepid water. Add the yeast, then gradually add the dry ingredients, whisking with a fork until you can’t move it anymore.

Using clean hands, bring it together as a ball of dough, adding more flour if it’s a little sticky. Transfer to a clean, flour-dusted surface and keep the dough moving; kneading, pushing and stretching for about 10 minutes (this is a stiff dough!), or until smooth and elastic.

Place in an oiled bowl, cover with a clean, damp tea towel, and leave to prove in a warm place for 1 hour 30 minutes, or until doubled in size.

Preheat the oven to 200°C/400°F/gas 6, and line a large baking tray with greaseproof paper.

Knock the air out of the dough by punching it with your fist, divide into four, then shape into equal balls. Push a hole in the centre of each ball with your thumb, then gently stretch out the dough by spinning it on your two index fingers, until you have a bagel ring shape and the hole in the middle is around 2cm wide.

Fill a large shallow pan with boiling water, bring to a simmer, then whisk in the bicarb (this gives the bagels that chewy, crispy texture) and a small pinch of salt. Add the bagels and cook for 1 minute on each side, then lift out using a slotted spoon, keeping the pan of water on the heat.

Allow the bagels to steam dry, then place on the lined baking tray (spritz the greaseproof with a little oil to stop them sticking, if you like).

Mix the milk and honey together, then glaze the bagels, and sprinkle over your chosen seeds. Bake for 20 to 25 minutes, or until deep golden brown, then remove from the oven and transfer to a wire rack to cool completely.

Bring the pan of water to a fast boil. Lower in the eggs and boil for 6 to 7 minutes, then refresh under cold water until cool enough to handle, and peel.

Peel and finely chop the shallot with the cornichons and dill, and place in a bowl with the mayonnaise and mustard. Trim, finely chop and add the chilli (if using). Add the eggs, chopping, mashing and mixing with a spoon to your liking, then taste and season to perfection.

Run a fork down the length of the cucumber to create grooves all over the surface (this will help it take on the dressing), then thinly slice into rounds. Finely slice the radishes, quartering any smaller ones, and finely chop the dill. Scrunch it all with 2 tablespoons of red wine vinegar, 1 tablespoon of olive oil, and a pinch of salt and black pepper.

To serve, split the bagels, then load up with egg mayo and pop the lid on. Serve the salad alongside, and tuck in!

Pick and choose whichever elements excite you to make up your own perfect brekkie or brunch – what a feast!

Ultimate barbecue brekkie

CRISPY BACON & SIZZLING SAUSAGES

higher-welfare sausages

red onion

sage

rashers of higher-welfare thick-cut smoked streaky bacon

DOTTY CODDLED EGG PEPPERS

peppers

ripe cherry tomatoes

TOMATO BREAD

sourdough bread

garlic

BUBBLING BAKED BEANS

beans

Worcestershire sauce

Tabasco sauce

STUFFED MUSHROOMS

portobello mushrooms

halloumi cheese

lemon

basil

BARBECUE KIT:

Weber barbecue tongs

CRISPY BACON & SIZZLING SAUSAGES Serves 4
Total time: 25 minutes Prepare the barbecue for graduated cooking (see HOW TO SET UP A CHARCOAL BARBECUE).

Line up 4 sausages. Peel and quarter 1 small red onion, break apart into petals, and poke the petals in between the sausages with the leaves from 2 sprigs of sage.

Carefully poke two long metal skewers through all the sausages, meaning you can cook and turn them as one.

Take 8 rashers of thick-cut smoked streaky bacon and thread the end of each rasher on to another long metal skewer so it dangles like a flag.

Cook it all on the hot zone for 2 minutes, or until nicely coloured, moving the sausage skewers to the cool zone to cook through for 20 minutes, turning halfway, and laying the bacon on top to prevent it getting too crispy.

GO VEGGIE: Simply ditch the bacon, and swap in your favourite veggie sausages, spritzing regularly with olive oil as they cook. DOTTY CODDLED EGG PEPPERS Serves 4
Total time: 30 minutes Prepare the barbecue for graduated cooking (see HOW TO SET UP A CHARCOAL BARBECUE).

Halve and deseed 2 peppers, leaving the stalks attached for easier handling. Grill cut side down on the hot zone with the lid on, vents open, for 15 minutes, or until starting to soften, adding 100g of ripe cherry tomatoes on the vine to cook alongside for the last 5 minutes.

Flip the peppers, then season with a little sea salt and black pepper. Take 4 free-range eggs and crack one into each pepper half, divide the tomatoes between them, then spritz with olive oil.

Cook on the hot zone with the lid on, vents open, for 10 to 15 minutes, or until the peppers are soft and the eggs are cooked to your liking, carefully moving to the medium zone if they’re colouring too quickly.

TOMATO BREAD Serves 4
Total time: 20 minutes Prepare the barbecue for graduated cooking (see HOW TO SET UP A CHARCOAL BARBECUE).

Place 200g of ripe cherry tomatoes on the vine on the medium zone to cook with the lid on, vents open, for 5 minutes, or until softened and charred.

Grill 2 thick slices of sourdough bread on the cool zone until lightly toasted on each side, then remove.

Halve 1 clove of garlic and rub each hot toast once with the cut side, then drizzle with extra virgin olive oil. Use tongs or a fork to smush and rub the soft tomatoes on to both sides of the bread, discarding the vines.

Return to the grill (or cast-iron pan, if using for other things) on the hot zone until wonderfully gnarly on each side, moving to the cooler zone if colouring too quickly. Slice, and serve.

BUBBLING BAKED BEANS Serves 4
Total time: 15 minutes Prepare the barbecue for graduated cooking (see HOW TO SET UP A CHARCOAL BARBECUE).

Simply open 2 x 400g tins of baked beans and sit them on the cool zone. Let them bubble away while the rest of your brekkie cooks, carefully stirring occasionally, until hot through and bubbling.

Carefully remove the hot tins from the grill and season to perfection with dashes of Worcestershire and Tabasco sauce.

STUFFED MUSHROOMS Serves 4
Total time: 25 minutes Prepare the barbecue for graduated cooking (see HOW TO SET UP A CHARCOAL BARBECUE) and preheat a cast-iron pan on the cool zone.

Trim 4 portobello mushrooms, then grill on the hot zone, cup side down, with the lid on, vents open, for 10 minutes, or until softened.

Very finely slice, then roughly chop 100g of halloumi cheese. Finely grate over the zest of ½ a lemon, tear over the leaves from 2 sprigs of basil, drizzle with 1 teaspoon of olive oil, season with black pepper and scrunch together.

Flip the mushrooms, season, transfer them to the hot skillet, then divide the halloumi mixture between them. Carefully move the pan to the hot zone and cook with the lid on, vents open, for 10 to 15 minutes, or until melty and delicious, carefully moving the skillet to the medium zone if they’re colouring too quickly.

Top 7 bread and doughs recipes from across the web

The most viewed bread and doughs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Homemade Burger Brioche Buns

Campfire bread

Simple stuffed dumplings

Spring soup with cheesy toasts

Lepinja (Balkan Flatbread)

Homemade bagels with egg mayo

Ultimate barbecue brekkie

Top 7 bread and doughs recipes from across the web

The most viewed bread and doughs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Burger Brioche Buns

Campfire bread

Simple stuffed dumplings

Spring soup with cheesy toasts

Lepinja (Balkan Flatbread)

Homemade bagels with egg mayo

Ultimate barbecue brekkie

The most viewed bread and doughs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine