Rachel Khoo: Brioche burger buns for Independence Day

Since Londoners started taking their burgers as seriously as the Americans do, discerning burger lovers have come out of the woodwork to judge every component from buns to pickles, patties to cheeses. For me, the best burger buns are made from an enriched dough, soft and absorbent enough to soak up all the juices. A perfect Fourth of July treat.

Brioche burger buns

Makes 12

260g plain strong flour

25g caster sugar

5g salt

2 tsp dried instant yeast

70ml warm milk

3 medium eggs

100g softened butter, cubed

For the eggwash:

1 egg, beaten

2 tbsp milk

1 tsp sesame seeds

1 tsp black sesame seeds

Place the flour, sugar and salt in the bowl of a mixer fitted with a dough hook. Start on a slow speed to mix the sugar and salt through the flour. Add the yeast, milk and eggs and mix on a slow speed for a couple of minutes, then switch to a medium speed for another 5 minutes. The dough will become soft and elastic.

Add the cubes of softened butter bit by bit and continue to mix until the butter is thoroughly incorporated (roughly another 5 minutes). Scrape the bowl periodically with a spatula to ensure that all the butter is incorporated.

Tip the dough into a greased bowl, cover with clingfilm and leave in a warm place to prove for an hour.

Dust your work surface and hands lightly with flour. Tip out the dough and knead into a sausage shape. Cut into 12 pieces, shape each into a little roll and place on a large baking tray lined with parchment paper. Brush with some of the eggwash.

In the meantime, preheat the oven to 180C (fan)/Gas Mark 6.

Brush the buns with more eggwash and sprinkle with the two types of sesame seeds. Bake in the oven for 20 minutes, or until golden.

Place on a wire rack to cool. Cut in half and serve with a homemade burger, ketchup and sliced gherkins.