Burger buns on the Delicious Blog

      Cooking recipe:

       Source: https://www.vkusnyblog.com/recipe/bulochki-dlya-burgerov/Notes on ingredients:

      Flour. This recipe is designed for ordinary high-grade flour with a protein of 10.5 g per 100 g. If you use stronger bread flour, keep in mind that it is more moisture-intensive, which means it will need a little less in weight.

      Yeasts. The recipe uses dry yeast. When replacing them with fresh yeast, put them in the dough three times as much as indicated by the dry ones.

      Butter. You can use any sweet and sour butter with a fat content of 72% or more. The butter should be soft before adding to the dough. If you need to replace it with refined vegetable oil, add 60 g of butter and an additional 15 g of milk.

      Sugar. It is needed for yeast to work. Use regular white sugar.

      Milk. The fat content of milk does not matter in this case. Completely skimmed and even lactose-free milk is suitable. Alternatively, you can cook the dough entirely with milk, replacing it with water in the recipe. The buns will be a little more plump.

      Eggs. For the dough, take a medium egg – C-1 or M. By weight, it is about 50-55 g.

      Sprinkling. In this recipe, I sprinkled sesame seeds on the buns. But you can use other seeds to suit your taste – poppy seeds, flax seeds, and even chia seeds.

      We proceed to cooking.

      Mix the milk and water. Add sugar and yeast, stir. Add the egg, salt and melted butter.

      Gradually adding flour, knead the dough. I knead it with a hook for about 10 minutes.

      We leave the dough to rise, covering the bowl with a plate or cling film. The dough should double in volume – it will take about an hour. We knead the dough that has come up, put it on a board and divide it into equal parts – for me, 12 parts are optimal, about 90-100 g each.

      Roll out a flatbread (not thinly) from each one.

      We collect the edges of the cake to the center.

      We turn the ball with the molding down, cover it with the palm of our hand like this:

      and make 20-30 circular movements with our hand so as to secure the knot. Then we press the ball with the palm of our hand so that the buns are slightly flat. We put it on a baking sheet lined with parchment or a silicone mat.

      We leave it for proofing for 30-40 minutes – the buns should increase in volume by 1.5-2 times. We lubricate the buns with egg yolk whipped with milk and sprinkle with sesame seeds.

      Bake in a preheated 200 degree oven for 15-20 minutes.

      Cool down and use as intended.

      Enjoy your meal!



       This burger bun recipe has been tested and prepared by chef Tatiana Nazaruk, author of the Delicious Blog.

      Do you want to thank me? It's easy!