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The perfect hamburger buns

First you put the warm water and the milk in a bowl, mix in the sugar and crumble the yeast cube into it. The dough is now left to stand for 5 minutes.

Then add the flour, salt, an egg and the soft or liquid butter and knead everything by hand or with a hand mixer to form a silky, shiny, smooth dough. You can now cover it in a warm place for about 1 hour.

Then you shape the buns from the dough. I use 90 grams of dough per bun. The amount of dough is sufficient for 10 hamburger buns, which are then the perfect size for patties with a diameter of 11 cm.

The dough is rolled into an even, round ball in the palms of the hands and then pressed onto a baking sheet lined with baking paper to form a flat disc with a diameter of 8 to 9 cm. The more evenly you shape the dough slices, the better the finished bun will be. Let the buns rise for an hour.

In the meantime, whisk an egg with 2 tablespoons of water and 2 tablespoons of milk. When the buns have gone, they are coated with the whisked egg and sprinkled with sesame seeds.

Now push the buns into the oven preheated to 200 ° C top / bottom heat and bake for 16 to 20 minutes until the surface is golden brown. Then let them cool down on a wire rack.

Notes: It is important to use fresh yeast. Dry yeast just doesn’t rise that well and the buns don’t get that fluffy afterwards. You can also use oregano, parmesan and olive oil instead of sesame!

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