BC20 Ultimate Burger Buns

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The ultimate burger bun needs to strike a delicate balance: rich and tender enough to complement a juicy burger, but structurally sound enough not to fall apart under sauce and meat juices.

This hybrid recipe combines the richness of a brioche with a slightly higher hydration and strong flour base, giving you a pillowy, feather-light crumb with a golden, glossy crust.

INGREDIENTS

500 gms strong white bread flour

200 gms skimmed milk

60 gms water

55 gms beaten egg (equivalent to one large egg)

30 gms caster sugar (or brown Demerara sugar)

60 gms unsalted butter (in small cubes)

15 gms skimmed milk powder

10 gms salt

7 gms instant active yeast.

For the topping:

1 beaten egg mixed with a spoon of milk and a pinch of salt. Whisk together.

A handful of sesame seeds (black or/and white)

A note about the ingredients:

The milk, the water and the egg create a hydration of 64% (total liquid 310 gms). This is ideal. The butter gives tenderness, the milk powder softens the crumb and helps stop the buns from going stale too quickly. The sugar is sufficient without it creating a bakery-style over-sweet bun. 

METHOD

Mix the yeast into the liquids (not including the egg) and set aside. 

Add the salt to the flour and mix well. Mix in the egg and then the yeast mixture.

Knead for at least 10 - 12 minutes add the butter gradually. You will need to knead for quite a while to ensure a good development of gluten. When you have a soft and silky dough....you're ready to move on. 

If the dough appears a little loose or wet, add a little more flour, a tiny amount at a time and persevere with the kneading until it all comes together. 

Place in a lightly-oiled bowl. Cover and leave in a warm place to double in volume. 

Gently tip the dough out onto a floured work surface.

Weigh the dough and then divide into eight equal portions. 

Shape each portion into a tight ball and place on a prepared baking sheet. 

Flatten each roll slightly with your palm and then cover and leave to proof. You're watching the dough until it looks puffy and springs back gently when gently poked with a forefinger. 

Preheat the oven to 180⁰C (Fan) / 350⁰F (Fan) or slightly hotter (+20⁰C) if you've a conventional oven.

Glaze the top of the buns with the eggwash and sprinkle sesame seeds over the glaze. 

Bake for 15 - 18 minutes until golden brown and hollow when tapped on the underneath. 

Place on a cooling tray.

and when you're ready.....split the rolls...

and enjoy!