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By Benjamin JohnsonFor Brioche Burger Buns Version 2, I added diastatic malt powder to try and make the bun a little more tender. Adding diastatic malt powder requires additional moisture so I added milk as well. At first, it seemed like this modification was going to work in my favor, since the dough appeared to be much smoother coming out of the mixer. I chilled the dough overnight before working with it, as I did in Version 1. And this time, I was careful to keep the dough nice and cool while working with it, so as not to overheat it as I did last time. When I finished forming the buns, they looked much less haggard than my Version 1 buns, which was promising. I allowed them to proof at room temperature away from any direct heat. Unfortunately, however, the butter still split quite badly even before they had doubled in size. At that point, I realized it wasn&#39;t even worth trying to bake them. Instead, I needed to go back to the drawing board to figure out how I was going to prevent fat splitting out during proofing. VERSION 2 CONCLUSIONS: The most important consideration moving forward is figuring out how to get the fat from splitting out of the dough during proofing. For Version 3, I want to cut the fat by nearly half and leave everything else as is. For Version 4, which I&#39;ll test at the same time, I want to keep the fat high, but replace some of the bread flour with cake flour in hopes it will &quot;absorb&quot; the fat that wants to split out. Stay tuned to find out the results!