Perfect Burger Buns
I love bread. When it is this bread! (Pass the butter, yep, all of it!!)
And I can’t go past a great bun, I mean who doesn’t love good buns?
This recipe is a version of a recipe that appears in the Pimp My Pantry calendar that is out and about already and you may have already tasted it’s wonders.
I thought the bracelets in this method were worth showing you on the Insiders as I think they are brilliant for the OCD amongst us...me included!! Anyway, this recipe will no doubt appear in other projects in the near future. It is just too good not to share again. I hope you give it a go and if you are reading this as a non Insider, go and get that done!! STAT. tenina.com/join
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- 60 Grams flour
- 60 Grams sugar
- 240 Grams buttermilk
- 700 Grams bakers flour
- Pinches pink salt flakes pink salt flakes BUY
- 40 Grams butter BUY
- 420 Grams buttermilk
- 3 Teaspoons dried instant yeast
- Egg wash
- A few seasme seeds
Place roux ingredients into Thermomix bowl and cook 3 min/80°C/speed 3. Cool slightly.
Add all dough ingredients to cooked roux in Thermomix bowl and mix 10 sec/speed 6. Knead 4 min/Interval. Scrape out onto floured Silpat mat and wrap in a tight ball. Prove until doubled.
Divide dough into 100g pieces. (NOTE, not 80g as stated in video!!)
Roll into balls as demonstrated in video and place into cuffs on a lined baking tray. Cover with a soft cloth.
Brush with egg wash and sprinkle with a few sesame seeds, and allow to rise again.
Preheat oven to 200°C. Bake burger buns for 15 minutes until just golden, but sounding hollow when tapped.
The best way to store the buns is in pairs in small ziploc bags. They will stay soft and be just like a traditional burger bun.
This is just one of our Insider recipes. Join us today and start cooking!