Spread the love

Look at my Brioche type Burger Buns. They are soft, light, and fluffy.

And, I can bet mine are much softer than the store-bought. The reason might be, they were fresh, just came out of the oven.

And fresh warm bread, drizzled with some butter and chai is a combination like heaven. I mean, you can eat way too many than you can eat.

These Buns have everything, you want to see. The perfectly baked shiny, dark golden top, soft enough to make you fall in love with each bite of it. I mean, I was way too happy with the result, which is really hard to describe in this blog!!

From the last few days, my brother and I were having some strong urge to eat burgers, But due to lockdown and the current scenario, we couldn’t step out of the house. We wanted to wait, till the shops open. And nobody knew when this all be over.

So, I decided to make them at home. But, for making burgers, one needs bun which is quite obvious.

I had never made buns by myself; till then. So, I was a bit scared as it was the first time. I didn’t want to ruin my so longing craves of eating Burger with some wrongly made Burgers. And so, I tried them with my quivering hands and they came out so perfect that I swear I have never eaten such beautiful tasting, fluffy buns before.

So, with few trials and errors, I decided to share this recipe. I will mention a few mistakes too, which I did and is very common too.

About the Dough

So, this is quite the most important step to take care of. How should be the dough! The Dough requires instant yeast to rise and the Ingredients you need are All-purpose flour, Eggs, Butter, Milk, Salt, and Sugar. Please be careful of the measurements while making the buns. Otherwise, the buns will be dense than usual.

Fermentation of Dough

Always use good quality of yeast. I used Bake King brand Yeast. I am using this brand for quite a while, and it has given me good results too. Be Patient, while kneading Dough. The Dough will be sticky and may be difficult to Handle too. But, it’s ok. Don’t add more flour than the amount mentioned below. If you add more flour, the dough may not rise properly and your buns will be dense. After kneading dough, cover it with Plastic wrap, so that no air can reach into it and leave the dough to rise as well. In the second rise, use aluminium foil rings. Aluminium foil rings will help the buns to rise vertically and hold the shape of the bun. I will definitely post the method of making Aluminium foil rings in one of my coming blogs, for sure.

How to Make Buns without Eggs?

Using Eggs is quiet impossible for purely vegetarians one. So, for them, you can replace the eggs with the method I am going to desribe.

But, you should know this, nothing can give you the same texture, an egg could do.

Heat a pan, add 1.5 tbsp of All-Purpose flour to 6 tbsp of water. Whisk the mixture well. Cook this on very low heat, until the starch is gelatinized. It will take around 2-3 minutes. Transfer it to a bowl. Cover the bowl with a plastic wrap.

Now, follow the same steps, I mentioned below. And Replace the eggs with this mixture.

Now, Step by Step Recipe with the Images to let you understand the Process of Making.

Step by Step Recipe

In a first and foremost step, add 100ml of lukewarm water, sugar, 1 tablespoon of active yeast, and 2 tablespoons of Milk. Give a nice stir and let it stand for 5 minutes or until the mixture is foamy. Add oil and salt.

Add a cup of flour and with the help of a dough hook, start to combine all ingredients together.

When they start coming together, add the rest of the flour and egg. Knead the dough on low speed for 5 minutes until the dough is soft. Scrape the sides, if some of the dough sticks at the sides.

Sprinkle little flour and add butter to tenderize the dough. Knead with your hands a little more.

Transfer the dough into the bowl again. Cover the dough with a plastic wrap and place it in some warm place for 50 minutes to 1 hour. Let it rise to double.

Bring the dough inside and Deflate the dough with your punch.

With the help of Spatula, transfer the dough on some flat counter. Sprinkle little flour, if it is too sticky to handle. With the help of your hands, stretch the dough away in the opposite direction. The dough will be sticky and elastic but will not stick on your hands. This is the sign of a perfect Dough!!

Divide the dough into 6 pieces. Use your hands, and gently stretch the dough into a round ball and place it on a prepared baking tray.

Shape the balls into the oval, so that it rises vertically. Arrange them around 2 inches apart and place aluminum foil rings around the balls, so that buns rise vertically and holding shape. Drap the tray with a plastic wrap, until the bun rises noticeably puffy.

Remember not to seal too tight. Because, when the dough will rise, it will stick to the wraps and will ruin the shape of buns. Preheat the oven at 190 degrees Celsius. Now the buns have raised, brush the top of each bun with some oil and sprinkle some sesame seeds over each bun.

Bake in a preheated oven, until golden browned on top; 15 minutes. Take the bun out of the oven. Transfer the buns on a rack to cool.

Print Pin
5 from 1 vote

Burger Bun

Get ready to make Burger Buns easily at home now. These buns are light, fluffy and golden brown in color, the way a perfect bun should be!!
Course Snack
Cuisine International
Keyword Bake, Brioche Buns, Buns, Burger Buns
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings 6 Buns
Calories 83kcal
Author Pooja Mahto

Equipment

  • Convection Oven
  • 1 cup= 130 gm

Ingredients

  • 3 cups All-Purpose flour
  • 1 tbsp Instant dry yeast
  • 2 tbsp Milk
  • 100 ml Lukewarm water
  • 1 tbsp Sugar
  • 1 tsp Salt
  • 1 tbsp Olive Oil
  • 80 gm Butter
  • 1 tbsp Sesame Seeds

Instructions

Making Dough

  • In a first and foremost step, add 100ml of lukewarm water, sugar, 1 tablespoon of active yeast, and 2 tablespoons of Milk. Give a nice stir and let it stand for 5 minutes or until the mixture is foamy.
  • Add oil and salt.
  • Add a cup of flour and with the help of a dough hook, start to combine all ingredients together.
  • When they start coming together, add the rest of the flour and egg. Knead the dough on low speed for 5 minutes until the dough is soft. Scrape the sides, if some of the dough sticks at the sides.
  • Cover the dough with a plastic wrap and place it in some warm place for 50 minutes to 1 hour. Let it rise to double.
  • Bring the dough inside and Deflate the dough with your punch.
  • With the help of Spatula, transfer the dough on some flat counter. Sprinkle little flour, if it is too sticky to handle.
  • With the help of your hands, stretch the dough away in the opposite direction. The dough will be sticky and elastic, but will not stick on your hands. This is the sign of a perfect Dough!!
  • Divide the dough into 6 pieces.
  • Use your hands, and gently stretch the dough into a round ball and place it on a prepared baking tray.
  • Arrange the balls around 2 inches apart and place aluminum foil rings around the balls, so that buns rise vertically and holding shape.
  • Drap the tray with a plastic wrap, until the bun rises noticeably puffy. Remember not to seal too tight. Because, when the dough will rise, it will stick to the wraps and will ruin the shape of buns.

Baking of the Buns

  • Preheat the oven at 190 degrees Celsius.
  • Now the buns have raised, brush the top of each bun with some oil and sprinkle some sesame seeds over each bun.
  • Bake in a preheated oven, until golden browned on top; 15 minutes.
  • Take the bun out of the oven, drizzle some oil over the top of the buns.
  • Transfer the buns on a rack to cool.

Notes

  1. If you don’t have a Dough hook stand, you can use your hands to knead the Dough.
  2. The Dough should not be runny or pasty kind of. It should be Smooth and Pliable.Β 
  3. Be careful about the right amount of ingredients.

Pooja Mahto

Hello all.
Thank you for stopping by on SheWritesFood. It is basically a blog page on the vivid delicacies of India and the other corners of the globe.
My name is Pooja Mahto and this is my little space of the social world.
Indigenously, I'm from Bihar but currently living in Uttarakhand. I'm the sole handler and creator of this page.
I started cooking way back during my teen days as a casual hobby. Little did I know that it will turn out into a passion that I'll live and breathe each day.
As with life, whatever I have learned inside the kitchen is through repeated mistakes and misfortunes but the one thing which kept me going was my love for the flavours.
Cooking is anything but tedious. It is not only a basic necessity of life but also one of the most imaginative activities that a human finger can do.
My reason for starting this blog is pure and simple, my sheer love for cooking. The fun of experimenting with the various flavours and then waiting with bated breath for its veracity is truly magical.
I was a rookie when I started and I don't think that I have reached my destination. However, despite the failures, I have been able to enjoy the journey with complete acceptance. All this has been possible only because of my passion and understanding of the craft of cooking.
My Mumma has been a pillar all through the way, right from teaching me how to stir a dish to bake a cake. She has been my confidant and inspiration to keep going and to keep trying.
My goal is to share my recipes and experiences with you all so that you can go and try the same. There is no better feeling that to cook a dish with all your heart and soul and then listen to all the ravings by your loved ones.

RELATED ARTICLES

3 COMMENTS

  1. 5 stars
    Absolutely perfect Ma’am.. Keep posting recipes like this.. Its so beneficial for beginners like me😍😍

Leave a Reply

Your email address will not be published. Required fields are marked *






error: Content is protected !!