I made these fun brioche burgers for dessert at a BBQ. They are just the perfect size and so delicious.
For the Brioche dough
350g strong white flour
100ml whole milk, warmed to tepid
170g unsalted butter, softened
1 tsp easy blend yeast
3 medium eggs
30g caster sugar
½ tsp salt
Egg wash, 1 egg yolk mixed with 1 tbsp milk
For the filling
2 tbsp strawberry jam
2 red apples, cored and sliced
6 large strawberries, washed and sliced
1-2 bananas, sliced
Icing sugar to finish
Put the flour, salt, sugar and the yeast into a bowl of a stand mixer fitted with a dough hook. Add the milk and eggs and mix on a low speed to combine. Switch to a medium speed and knead for another 6 minutes until the dough is smooth, glossy and well combined. With the mixer still running add small pieces of the softened butter until all the butter is well incorporated. Knead the dough on a medium speed for another 5-8 minutes. Cover the dough with cling film (I use a shower cap) and leave to rise in a warm place for 2 hours until doubled in size. Knock the dough back slightly, cover and leave in the fridge for 8–20 hours.
Grease a 12 hole muffin tin generously with butter or use brioche tins. Tip the dough out onto a worktop lightly dusted with flour and knock back a little. Turn dough out onto a lightly floured work surface, shape into a cylinder and slice into 12 pieces. Shape the pieces into balls and press them into the tins. Cover with a large plastic bag and leave to rise again for 2 hours or the dough has reached the top of the tins.
Preheat the oven to 180C/160C fan. Brush with the egg wash and bake for 10-15 minutes, until golden and a skewer inserted into the center comes out clean. Transfer to a wire rack and leave to cool.
To serve, half the brioche buns and spread a little jam on each bottom half. Top with the fruit, then place the lid on top of the fruit and dust with icing sugar. Skewer a few blueberries onto a wooden toothpick and poke thorough the top to hold everything together.