Burger buns- French style

I’m most proud of this burger bun. It’s not the typical buttery, soft, mushroom top burger buns. This one has a lot more texture to it. It is super soft, but chewy inside but has a hard and crispy crust. And most importantly, It doesn’t require a lot of science to make. It is basic flour, yeast, butter, olive oil, water, salt, and honey.

It starts like any other bread dough recipe- activating the yeast. Always activate your yeast as extra insurance. If it doesn’t activate you will not end up wasting the other ingredients. Mix water, honey, and yeast in the bowl of your mixer. Let it sit for 10 minutes till it starts to froth up.

Add the other ingredients- flour, olive oil, and salt. Mix till it comes together. Knead for 5 minutes.

Add the melted butter and mix till incorporated. Coat the bowl and the dough lightly in olive oil. Cover the bowl and let it sit for 2 hours or overnight in the fridge.

After 2 hours, it would have doubled in size. Punch it down. Divide the dough into 10 portions. Make smooth balls out of it. Place it on the baking tray and let it proof for another 1 hour.

Place a small bowl, filled with hot water on the baking tray. Bake at 230 for 20 minutes.

 

Recipe:
Flour- 3 Cups
Yeast- 1.5 teaspoons
Honey- 2.5 tablespoons
Salt- 1.5 teaspoons
Olive oil- 2.5 teaspoons
Butter- 1.5 tablespoons
Water- 1 1/4 Cups

  1. Mix water, honey, and yeast in the bowl of your mixer. Let it sit for 10 minutes till it starts to froth up.
  2. Add the other ingredients- flour, olive oil, and salt. Mix till it comes together. Knead for 5 minutes.
  3. Add the melted butter and mix till incorporated. Coat the bowl and the dough lightly in olive oil. Cover the bowl and let it sit for 2 hours or overnight in the fridge.
  4. After 2 hours, it would have doubled in size. Punch it down. Divide the dough into 10 portions. Make smooth balls out of it. Place it on the baking tray and let it proof for another 1 hour.
  5. Place a small bowl, filled with hot water on the baking tray. Bake at 230 for 20 minutes.

Note-

Once you keep the buns for its final rise, do not touch them. They are very delicate and over handling them will lead to deflated buns. To avoid this, for the final rise, place it on different baking trays, ready to be baked, and refrigerate until 5 minutes of baking them.

 

Try- Crispy prawn burger, Caramelised onions

2 thoughts on “Burger buns- French style

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