Recipe Category All Seasons, autumn, Baked Goods, Bread, Dinner, For subscribers, kid friendly, Lunch, Main Course, Spring, summer, Uzès, vegetarian, Winter
Servings 8
Ingredients
500Grams(1 pound)Flour T55 or All-purpose
40Grams(1.4 oz)Fresh Yeast
10Grams(0.4 oz)Salt
28Grams(1 oz)Sugar
180Milliliters(6 oz)Warm Water
100Milliliters(3 oz)Warm Milk
1Egg
60Grams(2 oz)Softened Butter
2TablespoonsSesame, poppy seeds, sunflower, or Squash Seeds (optional)
1TablespoonsVegetable Oil
Instructions
Note: Prep time does not include overnight rest period.
In the mixing bowl of your Stand-up mixer, mix fresh Yeast and lukewarm water. Let rest 30 minutes.
Add the lukewarm milk, sugar, salt, and flour. Mix on low speed for 10 minutes.
Add the egg, mix 2 minutes, add the softened but not melted, butter, mix on speed 3, for 5 minutes. Then remove and make a ball, and let rest in a floured bowl for 1 hour.
Flatten the ball to remove gas, reform a ball, and keep in the fridge overnight.
The next day, gently incorporate your seeds if using (unless you just want to just top the buns with the seeds) let the dough rest 1 hour on your floured counter, cut the dough in 8, make 8 balls, put them on a tray with parchment paper previously oiled with a brush, be sure keep the seam of the balled dough underneath. Let proof in a warm area for 1.5 hours. It should double in size.
Heat your oven to 200ºC (400ºF).
If you have not incorporated your seeds directly into your buns, you can top them with the seeds instead. This is optional. Brush the burgers buns with cold water, and sprinkle a pinch or two of the seeds of your choice on top.