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Homemade burger buns

Place the flour, caster sugar, salt and yeast into the bowl of the Artisan Stand Mixer fitted with the dough hook and mix, on medium speed, for a couple minutes just to combine the ingredients. Add the milk and eggs and with the Mixer on low/medium speed mix and knead for 10 minutes or until the dough is smooth and elastic and no longer sticking to the sides of the bowl.

Start cooking

Details

8

Ingredients

4

Steps

Time

45'

Prep

45'

Total

Add the butter, a little at a time, mixing until all has been incorporated into the dough. Knead the dough, at low/medium speed, for a further 10 minutes or until the dough has once again become smooth and elastic and is no longer sticking to the sides of the bowl. Place the dough into a lightly greased bowl and cover with a sheet of clingfilm. Set aside for about an hour or until the dough has doubled in size.

Ingredients

  • 300 gplain flour
  • 15 gcaster sugar
  • 1 tspsalt
  • 7 gdried fast-action yeast
  • 125 mlwhole milk
  • 2large eggs, plus 1 for glazing
  • 100 gunsalted butter, room temperature
  • for decorationsesame seeds
Make it now
  • Step 1

    Place the flour, caster sugar, salt and yeast into the bowl of the Artisan Stand Mixer fitted with the dough hook and mix, on medium speed, for a couple minutes just to combine the ingredients. Add the milk and eggs and with the Mixer on low/medium speed mix and knead for 10 minutes or until the dough is smooth and elastic and no longer sticking to the sides of the bowl. Add the butter, a little at a time, mixing until all has been incorporated into the dough. Knead the dough, at low/medium speed, for a further 10 minutes or until the dough has once again become smooth and elastic and is no longer sticking to the sides of the bowl. Place the dough into a lightly greased bowl and cover with a sheet of clingfilm. Set aside for about an hour or until the dough has doubled in size.

  • Step 2

    Tip the risen dough onto a lightly floured work surface and divide into 6 equal pieces, forming each into a round ball. Place the buns onto parchment lined baking trays, setting a few inches apart, and cover lightly with clingfilm. Set the trays aside for another 45-60 mins or until the buns have almost doubled in size and are light and puffy to the touch. Whilst the buns are rising preheat the Twelix Oven to 190°C on "Forced Air"

  • Step 3

    Beat the remaining egg together and glaze each bun, using a light touch so as not to deflate the buns. Sprinkle each bun with a few sesame seeds. Bake in the preheated oven for about 20 minutes or until the buns are a rich golden brown. Allow to cool on the trays for about 5 minutes before transferring to a wire rack to cool completely.

  • Step 4

    The buns are best served on the day they are made but can also be frozen for up to a month.

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Homemade burger buns

Step 1

Place the flour, caster sugar, salt and yeast into the bowl of the Artisan Stand Mixer fitted with the dough hook and mix, on medium speed, for a couple minutes just to combine the ingredients. Add the milk and eggs and with the Mixer on low/medium speed mix and knead for 10 minutes or until the dough is smooth and elastic and no longer sticking to the sides of the bowl. Add the butter, a little at a time, mixing until all has been incorporated into the dough. Knead the dough, at low/medium speed, for a further 10 minutes or until the dough has once again become smooth and elastic and is no longer sticking to the sides of the bowl. Place the dough into a lightly greased bowl and cover with a sheet of clingfilm. Set aside for about an hour or until the dough has doubled in size.

Step 2

Tip the risen dough onto a lightly floured work surface and divide into 6 equal pieces, forming each into a round ball. Place the buns onto parchment lined baking trays, setting a few inches apart, and cover lightly with clingfilm. Set the trays aside for another 45-60 mins or until the buns have almost doubled in size and are light and puffy to the touch. Whilst the buns are rising preheat the Twelix Oven to 190°C on "Forced Air"

Step 3

Beat the remaining egg together and glaze each bun, using a light touch so as not to deflate the buns. Sprinkle each bun with a few sesame seeds. Bake in the preheated oven for about 20 minutes or until the buns are a rich golden brown. Allow to cool on the trays for about 5 minutes before transferring to a wire rack to cool completely.

Step 4

The buns are best served on the day they are made but can also be frozen for up to a month.

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