The fluffiest buns with sesame | jernejkitchen
The fluffiest
buns with sesame
You won't be sorry if you make them yourself, at home. Fresh, tender and fluffy. With sesame seeds.
serves
7
0
burgers
preparation time:
15
0
minutes
dough proofing time:
up to 2
0
hours
baking time:
20 - 25
0
minutes
<p>Buns respresent the shell of a yummy inside, they kind of hold everything together. So bad bread = bad execution and we for sure do not want that. I like to prepare buns one day in advence, just to make sure that the next day I will be able to spend the day outside chatting with the family or friends while roasting the beef. You can of course make some extra and store it in the fridge.</p>
INGREDIENTS
serves
7
0
burgers
preparation time:
15
0
minutes
dough proofing time:
up to 2
0
hours
baking time:
20 - 25
0
minutes
bun dough
for sprinkling
METHOD
bun dough
    In a large bowl mix together the sugar and dry active yeast. Pour over 50g / 1.8 oz lukewarm water and combine well. Put aside for 10 minutes.

TIP

The water should not be too hot, because it will kill the yeast. Make sure it has around 35°C / 95 °F.
    In a small saucepan, over a medium high heat warm the milk, so that it becomes lukewarm. Pour the milk over the yeast mixture, combine well, using a wooden spoon. Add the flour, combine well, using a wooden spoon. Put in small cubes of softened butter and lightly rub into the flour mixture using your fingertips until there are no more big lumps of butter. Start kneading with your hands. Knead on a clean work surface for about 10 minutes.

TIP

The milk should not be too hot, because it will kill the yeast. Make sure it has around 35°C / 95 °F.
dough rest
    Shape the dough into a smooth, round disc. Put it back to your large bowl, cover with a plastic wrap or a linen/cotton cloth. Leave it proof for about 60 minutes at room temperature, or until double the size.
dough rest
    Transfer the dough to the floured work surface. Divide the dough into 7 equal parts, using a metal dough scraper or a sharp knife. Each bun should weight around 120 g / 4.2 oz. Take each portion of dough and roll between your hands until you get a perfectly round ball. Put on the prepared baking tray, lined with parchment paper. Cover with a kitchen cloth or plastic wrap and let rise at a room temperature for about 35 minutes, or until double the size. Preheat the oven to 200°C / 395 °F.

TIP

Allow a little space between the buns, so that they have enough room to rise.
baking
    Brush the egg wash lightly over the buns twice. Sprinkle some sesame seeds or nigella seeds all over the buns. Place the buns in the preheated oven, pour a cupful of water onto the hot roasting pan at the bottom of the oven and place the buns one grid higher. Bake the buns for about 15 minutes on 190°C / 375 °F, remove the roasting pan and continue to bake for another 10 minutes or until golden brown. Leave the buns rest for half an hour on a wire rack.
storage
    Eat the buns right away or store them in airtight container and freeze for up to 3 months.

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