Burger buns

with seed topping
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Dough

Procedure
50 g butter
300 ml milk
400 g semi-white flour
1 tsp salt
1 tsp sugar
½ cube of yeast (about 20 g)
1 egg

Shaping

Procedure
Flour for dusting
1 egg for glazing
2 tbsp water
Seeds for sprinkling (e.g. fennel, poppy, black cumin, sesame seeds)

Dough

Procedure
Melt the butter in a small pan and pour in the milk. Allow to cool down.
Knead together with the rest of the ingredients in a bowl into a soft, moist dough.
Shape the dough into a ball. Put in a bowl and place in the bottom of the cooking space. Allow to rise at 32 °C for 1 hour until double in volume using the professional baking proofing mode.

Shaping

Procedure
On a floured work surface, divide the dough into 8 portions and shape into balls. Place on a lined baking tray. Allow to proof for 30 minutes.
Mix the egg and water together and brush the buns with it. Sprinkle with seeds according to taste.

Baking

Procedure
Bake the burger buns in the middle shelf position at 180 °C for 25 minutes using the professional baking classical mode.
Cover the burger buns over with a kitchen towel and allow to cool.

Cooking steps

Procedure
Professional baking proofing 32°C for 1 Hrs
Action
Professional baking glazed 180°C for 25 Mins

Baking tray

Shopping list
Quantity Ingredient
Flour for dusting
1 tsp salt
50 g butter
2 tbsp water
Seeds for sprinkling (e.g. fennel, poppy, black cumin, sesame seeds)
300 ml milk
400 g semi-white flour
½ cube of yeast (about 20 g)
1 egg
1 egg for glazing
1 tsp sugar

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