MAKES
12 buns
DURATION
2 days
DIFFICULTY
Medium
• 500g Strong bread flour
• 300g whole milk – room temperature
• 50g unsalted butter – cubed
• 10g fine sea salt
• 15g caster sugar
• 10g fresh yeast (or 5g dried)
• Egg wash for glazing (one beaten egg)
- Place the flour, sugar and salt in a bowl and combine. Rub the butter into the flour using your fingertips until it looks like fine breadcrumbs.
- In another bowl, add the yeast to the milk, then mix until dissolved. If using dried yeast check the instructions on the packet. You will either mix the yeast through the flour, then add the water. Or, you may need to pre-hydrate the dried yeast in the water first.
- Make a well in the centre of the flour and pour in the liquid. Bring the mixture together to form a dough.
- Once the dough starts coming together, take it out of the bowl and place it on your work surface. Don’t add any flour.
- With the heel of your hand, push the dough into the table and stretch and tear for a good eight minutes. Your dough will become elastic and have a velvety feel.
- Cover and leave to prove in a warm place for one hour or until doubled in size.
- Once the dough has proved we are going to place it in the fridge overnight and shape it tomorrow.
- We will shape the burger buns straight from the fridge.
- Take the dough out of the bowl and divide into 12 equal sized balls and leave on a floured service to rest for five minutes. This is called pre-shaping or bench rest.
- Preheat your oven to 230ºC/210ºC fan/gas 8 (450ºF/ 400ºF fan). Line your baking tray.
- Shape your buns into round balls and place them on the baking tray 1 cm apart.
- Cover and leave to prove in a warm place for 30-45minutes or until doubled in size.
- Brush the buns with egg wash and bake for 12-15 minutes until golden all over.
