Fluffy burger buns
- June 2017
- Makes 4
- Hands-on time 35 min, oven time 17-22 min, plus rising and proving
Take your barbecue to the next level, make your own fluffy, soft buns to hold a charred, juicy burger using Richard H Turner’s recipe.
- 65ml whole milk, gently warmed
- 1 tsp active dry yeast
- 10g caster sugar
- 250g strong white flour, plus extra for kneading
- 1 tsp fine sea salt
- 1/2 tsp vitamin C powder
- 2 large free-range eggs
- 20g unsalted butter, softened
- Oil for brushing
- Combine the milk, 100ml warm water, yeast and sugar in a small bowl, whisk well and leave to stand for 5 minutes until foamy.
- Mix the, salt and vitamin C powder in the bowl of a stand mixer fitted with a dough hook. Add the water/milk mixture and mix on medium-low speed until just combined. With the mixer still running, add 1 egg. The mixture will seem wet for a while but will come together. Add the butter in two stages until fully incorporated. Continue to mix on a medium-low speed for 2-3 minutes. If the dough appears too sticky, add more flour, 1 tbsp at a time, until it pulls away from the sides of the mixer (it will stick to the base). Continue kneading until the dough is smooth and elastic, 5-6 minutes longer.
- Loosely cover the bowl with cling film or a clean tea towel and let it rise until doubled in volume (about 1 hour at room temperature, or 6 hours in the fridge).
- Turn the dough out onto a lightly floured surface and, using a dough scraper or sharp knife, cut into 4 equal pieces.
- Line a baking sheet with non-stick baking paper. Form each piece of dough into a ball and place on the baking sheet, about 10cm apart. Brush with oil, cover loosely with cling film, and allow to rise for about 1 hour at room temperature, until about doubled in size.
- Heat the oven to 200C/180C fan/gas 6. Gently press the dough balls down until 10-12cm wide and 4cm high. Beat the remaining egg with 1 tbsp water and brush the entire exposed surface of the buns. Bake them for 7 minutes, then remove them from the oven, brush with more egg wash, and bake for 10-15 minutes longer until a deep, shiny, golden brown, rotating the baking sheet halfway through baking. Transfer the buns to a wire rack and allow to cool completely.
Recipe from Prime: The Beef Cookbook by Richard H. Turner, published by Mitchell Beazley, £25.00
Vitamin C powder helps to give the bread a better and faster rise. If you can’t find it, just leave it out. If making the buns by hand, it will take a little longer for the dough to come back together after adding the egg and butter and you should knead it for a few more minutes until smooth.
Make the buns up to 24 hours in advance and keep in an airtight container
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