We love to make burger (and there is a recipe for a breakfast burger coming up soon) but what we don’t like, are storebought burger buns. So we like to bake our own. They need some time but we find that they’re totally worth it!
- 3 tablespoons of whole milk
- 40 g sugar
- 430 g flour (550) and some additional for dusting the working surface
- 3 teaspoons of flour for activating the yeast
- 1 sachet of dried yeast or ½ a cube of fresh yeast
- 2 eggs (one for the dough, one for egg washing)
- 35 g soft butter
- 9 g salt
- 240 ml water
- Topping of your choice, in our example sesame seeds, dried tomato spice and chopped hazelnuts
Makes 8 buns
- Warm the milk in a pan to body temperature, then add the yeast, 1 tablespoon of the sugar and the 3 teaspoons of flour. Set aside for activating the yeast for 10 minutes.
- In a large mixing bowl, combine butter and flour until it resembles a crumbly texture. Add the milk-flour-sugar-yeast mixture and the other ingredients. The dough will be very sticky and runny, so we recommend using a kitchen machine or a mixer with dough hawks.
- Knead the dough for 6 minutes. Especially in the beginning, resist the temptation of adding more flour ride away. The dough will firm up as you are kneading it. If it is still very runny towards the end of the mixing, add some flour then. Overall try to add as little flour as possible, as the buns will get less fluffy if you are adding to much flour.
- Cover the bowl with plastic wrap and a kitchen towel and set aside for resting for 1-2 hours, or until the dough has doubled in size.
- Generously dust your working surface with flour. Add the dough on the surface and knead for a minute. Then shape the dough into a cylindric shape and divide into 8 even dough portions. The dough will still be sticky, so try to use a knife or a dough card to avoid a mess and so you won´t have to dust the dough multiple times. Form each dough portion into a round shape with an even surface. Flatten a little and place onto a lined backing tray. Leave as least 5 cm between the buns, as they will expand a lot. Cover with plastic wrap or a towel and let the buns rest for another hour.
- Preheat the oven to 200 degree Celsius. Eggwash the buns and add your toppings.
- Bake the buns for 12-15 minutes, until golden brown. If you are unsure if they are cooked all the way through, you can stick in a chopstick or something similar and see if comes out clean, which means it will be done. In case you own a cooking thermostat, you are aiming for an internal temperature around 95 degrees Celsius.
- Let the buns cool until you cut them open.