Deli Food: April 2025

Wednesday, 9 April 2025

[Homemade] Burger Buns [Homemade] Burger Buns

Hello dear Viewers , today I’m sharing the recipe for some delicious homemade burger buns , the same ones i used for chicken burgers in my last post. You can also make them without the eggs. This recipe is apt for making 6 Buns.

INGREDIENTS:

225g/ of all-purpose flour, which is roughly 1 1/2 cups.
1 egg. Just one egg will do the trick.
10 ml / 2 tsp oil, You can use any type of oil you prefer. I used EV olive oil. Use 35 ml oil if you want them eggless.
30g / 2 tbsp sugar, We'll need a bit of sweetness to balance out the flavors.
15g/1 tsp of blocked yeast, Make sure to crumble it into small pieces before using. If you’re using active dry yeast then use 11.25g.
170ml/3/4 cups of water. We'll need this to activate the yeast and bring the dough together.
Sesame seeds for topping (optional)

Procedure:

Take the blocked yeast and crumble it into small pieces. Then, mix it with 170ml of warm water. Let it sit for 5-10 minutes, or until it becomes frothy and bubbly.

While the yeast is activating, let's mix the dry ingredients together. In a large bowl, combine the AP flour , sugar, and a pinch of salt. Mix well until everything is fully incorporated.

Next, add the egg and oil to the dry ingredients. Mix until the dough starts to come together.

Now it's time to add the yeast mixture. Gradually pour it into the dough and mix until everything is fully incorporated.

Knead the dough for 10-15 minutes, or until it becomes smooth and elastic. You can use a stand mixer with a dough hook attachment or knead it by hand.

Place the dough in a greased bowl, cover it with a damp cloth, and let it rest in a warm, draft-free place for 1-2 hours, or until it has doubled in size.

Once the dough has risen, punch it down to release any air bubbles. Divide it into 6 equal portions, each weighing around 80g.

Shape each portion into a round. Place the shaped dough onto a baking sheet lined with parchment paper, leaving about 1 inch of space between each bun.

Brush the tops of the buns with a little water or egg wash, and sprinkle with sesame seeds.

Cover the dough with a clean towel and let it proof in a warm, draft-free place for 30-45 minutes, or until it has doubled in size again. If you’re looking for some perfectly round buns then use a stainless-steel baking rings.

Preheat your oven to 180°C. Place the baking sheet with the dough into the preheated oven and bake for 12 minutes, or until the buns are golden brown.

Remove the buns from the oven, brush them with some oil while they're cooling, and then let them rest for at least 15-20 minutes.

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INGREDIENTS:

225g/ of all-purpose flour, which is roughly 1 1/2 cups.
1 egg. Just one egg will do the trick.
10 ml / 2 tsp oil, You can use any type of oil you prefer. I used EV olive oil. Use 35 ml oil if you want them eggless.
30g / 2 tbsp sugar, We'll need a bit of sweetness to balance out the flavors.
15g/1 tsp of blocked yeast, Make sure to crumble it into small pieces before using. If you’re using active dry yeast then use 11.25g.
170ml/3/4 cups of water. We'll need this to activate the yeast and bring the dough together.
Sesame seeds for topping (optional)