Source: http://www.thefreshloaf.com/node/42250/sourdough-brioche-hambuger-buns-your-kitchen-aid-mixer
The recipe has been slightly modified to cater for smaller buns and some measurements written in metric units.
If you’re new to brioche, check out the instructions on the yeast based recipe by Chef Steps. They’re a bit more pragmatic and have movies covering the hard steps (as in shaping and creating tin foil strips).
- 500g bread flour = 100% I use King Arthur brand.
- 300g whole milk = 60% of flour weight.