This time round I decided to settle with a pictorial post rather than a video, since a few of you have asked if I can put out more pictures in my post to guide them better. This post should be the start since it’s been a while since I put out one of these.
Today’s topic is all about fluffy hamburger buns. The best part about this recipe is that this same recipe can prep for hot dog buns, maandazi or mahamri. The only difference to the last two options would be additional flavor such as nutmeg or additional sugar etc. This isn’t the first time i’m tackling this recipe. First time was back in 2017 find the recipe HERE and the 2018 under crazy dough 3 possibilities.
Here’s how to tackle this recipe:
Prep time: 35 mins 1st proof:1 hour 2nd Proof: 30 mins Bake time: 18 mins
Total time: 2 hours 23 mins
Yields: 8 burger buns
Serves: 4 pax
*Activate the yeast mix*
- 10 g of active instant dry yeast = 2-1/4 teaspoon
- 1 cup of warm water
- 2 Tablespoons of Zero calorie Lakanto monkfruit sweetener
- 4 -1/2 cups of all-purpose flour
- 1-1/2 teaspoons of salt
*Other Wet ingredients*
- 75 g of soften margarine
- 1/2 cup of whole milk
*Egg wash + Garnish*
- 1 egg – at room temp
- 1 Tablespoon of water
- Sesame seeds
- All-purpose Flour – dusting
- Vegetable cooking oil
*Important tools used*
- An oven
- Large mixing bowls
- Cling film /Foil
- Small mixing bowls
- Baking trays
- Parchment paper
- Pastry brush
- Whisk /fork
Step 1: Activate the yeast mix – In a small bowl, add the water + sugar + yeast = mix them together and set it aside for 5 mins to activate.
What to look for once the yeast mix has activated:
- Foam at the top and it gets really bubbly and rises up.
- Smells of fermentation
Step 2: Prepping the dough – Back at the activated yeast mix, add the milk in and mix well. In a large bowl, add the flour + the margarine and the salt together until the margarine is slightly been mixed into the flour. Make a well at the center of the bowl, add in the yeast mixture and mix well to form a slightly sticky dough. On a clean work surface, add some of the extra flour and place the sticky dough on the surface and work and knead it for at least 10 to 15 mins. Don’t add to much flour to the dough, but to it only when its too sticky to handle. Use the edge of your palm -opposite to your fingers – while kneading. Your dough should be smooth when done and not tacky or sticky to your palms or fingers.
3: 1st proof = 1st rest for the dough – In the same large bowl you first mixed the dry ingredients, drizzle some cooking oil to it, and place the kneaded dough in it and toss it around to coat with the oil. The oil will help the dough not stick as it rises. Cover the bowl with some clear cling film/foil and set it aside to double in size for 1 hour.
Step 4: Divide and prep the dough – After 1 hour, the dough should have doubled in size and pretty much overflowing from the bowl. Peel off the foil and punch the air out of the dough or just press the dough right at the center. Try forming it into a “ball shape” then transfer it onto a clean work area. Using a knife divide the dough into the number of pieces you want. I settled with 8 pieces. First take each piece of the cut out dough and work it on your palms, pressing out all the air while shaping it, then once you’ve formed a ball shaped dough, Place the balled up dough onto the work surface, and with one palm circulate the dough until it forms a much round-er shape. Place them onto aligned baking tray with parchment paper. Re-peat the steps for the rest.
Step 5: Preheat your oven to 200 degrees Celsius.
Step 6: 2nd proof = 2nd rest – Once all the dough has been prepped, cover that tray with clear cling film/foil and set it at a warm area to double in size for 30 mins.
Step 7: Egg wash + Garnish – 30 mins later the ball dough should have doubled in size and delicate to the touch. Be gentle while brushing the egg wash mix ( 1 egg + water) beat them together. Using a pastry brush, gently brush the egg wash on top of each ball dough, then sprinkle sesame seeds all over the top. The egg wash will act as the glue.
Step 8: Bake in a preheated oven for EXACTLY 18 mins
Step 9: Let them cool completely – They should peel off easily right off the parchment paper.
I was planning on making a part 2 of the sloppy joes which I’ve been doing for my breakfast serving it with a hot cup of white coffee. Delicious!! The burgers are super fluffy just like eating cotton candy. Its soo good.