Chifle pentru burgeri

360 g Egg
80 g Sugar
150 g Milk, whole
15 g Bread machine yeast, or dry active
5 g Amylase 
700 g Bread flour
200 g Butter, unsalted, cold
20 g Salt

In the bowl of a stand mixer, combine ingredients and mix on low with a dough hook until the sugar is dissolved and the yeast is completely dispersed. Scrape down the sides of the bowl if necessary. The mixture will have a slightly brownish hue.

With the mixer still on low, add dry ingredients in small amounts, until evenly dispersed. Continue to mix on low speed.

At this point, your dough should be pretty fluid, like a thick cake batter. Don’t worry: it will thicken as the starch continues to absorb the water from the milk.

When the dough starts to become firmer and more cohesive, increase to medium speed, add butter, and mix until fully-incorporated. Continue mixing until dough pulls cleanly from sides of the bowl, about 20–25 minutes.

Place the dough in a greased container, spritz with oil, and cover with plastic wrap. Refrigerate until dough is cold. This should take about two hours, depending on your batch size. The dough should be firm and tacky, but not sticky, when you remove it.

The point of this step is just to get the dough cold enough to work with, but you can leave it in the fridge for up to 24 hours if you want to divide up the work.

Make buns.

Proof in a warm room, about 77 °F / 25 °C. Buns are ready to bake when they are just over double in size; this should take about two hours.

While your buns are proofing, preheat the oven and prepare your egg wash to cover the buns

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