The best burger buns … – Quick recipes from my kitchen
The barbecue season has started again. Especially popular with us are burgers – in all shapes and variations. With meat or vegetarian, we like everything. The possibilities of making a burger are unlimited and the result is usually very tasty. Currently we really like a burger recipe from Jamie Oliver. If you are interested, here is the recipe for Jamies world's best burger read.
But you should definitely try mine too Halloumi burger with grilled vegetables, It's a real treat for the eye and your taste buds.
A big problem with burger grilling, however, is the burger roll. In the supermarket you only get these soft, pretty tasteless rolls offered, which we only resort to in an emergency. So over the years I have therefore tested several recipes for Bürgerbrötchen. I was really convinced only by my last attempt. I found the recipe for Sironi's burger buns in the book “On the hand” by Stevan Paul, By the way, a very nice book, which takes you on a culinary journey to the different streetfoods in the world.
A little time should be allowed for baking the burger buns, as the dough has to go twice. According to the original recipe, it is very important to adhere to the exact instructions. So I've been holding back on this recipe with too much change. Of course, I still replaced the wheat flour with spelled flour and used sugar as sugar cane sugar. Unlike the original recipe, I brushed the rolls before baking with an egg-milk mixture and sprinkled with sesame seeds. So you get a nice brown color.
Since the recipe is quite time consuming, it is really worthwhile to make a large amount and freeze the rest for later. This recipe gives me about 18 rolls.
The best burger buns …
The best burger bun recipe, which I have tried to date. Fresh from the oven, the rolls are delicious.
560 ml lukewarm water
30 g of yeast
20 g of salt
1 kg of spelled flour plus something to process
40 g tube cane sugar
80 g of olive oil
1 egg yolk
1 tbsp cream
2-3 teaspoons sesame
First, the water is split on two bowls. The first bowl receives 460 ml of water and the yeast, which is crumbled and dissolved in it.
In a second small bowl you fill the remaining 100 ml of water and the 20 g of salt.
I like to sift my flour before taking the next step, so I make sure the dough gets nice and airy. Is with 1 kg of flour something work, but worth it.
Mix the flour with the yeast water, cane sugar and olive oil with the food processor or blender to a homogeneous dough, add the salt water and stir. (Tip: I let my food processor stir for at least 10 minutes, so the dough is beautifully supple).
Then cover the bowl with the dough and let stand for 90 minutes until the dough has doubled its volume.
Now it's time to make the buns. For this I divide the dough in half and halve the half again. From the dough I form each 4-5 rolls. So I'm going with the rest. Now the hands should be well floured. You take the dough for a roll in the hand and pull the dough on the four sides laterally down to a nice smooth bun.
Spread the rolls on two baking trays (tip: do not forget the baking paper) and let it rest for another 1-2 hours.
Preheat the oven to 220 degrees. Whisk the egg yolks and mix with the cream. Spread the bread with the egg-cream mixture and sprinkle with the sesame seeds. So the buns get a nice brown color after baking.
Now bake the rolls for 15-18 minutes in the oven until golden brown. At the beginning of baking, a cup of cold water should be poured on the hot stove floor. Attention, that is a very hot affair, do not forget the oven glove. Thereafter, the oven door is closed quickly.