BURGER BUNS

I love Burgers - Homemade ones, that are thick and juicy, with lashings of fresh herbs, well seasoned, 100% beef [maybe just a little chopped shallot too] with just a little egg to bind. Well done on the outside [very hot pan] and just cooked inside. Perfect. For ages I was looking for a perfect bun. My nephew John was bringing his girlfriend to visit us in Cornwall just before Xmas and so I set about researching and baking. I was going to bake the perfect burger bun.

I thought that a Brioche type, made with egg and slower to rise, should be my base. They are so soft, should be a little sweet too. So, I did a little experimenting…..

1 lb Strong Plain Flour

2 scant teaspoons fine sea salt

1½ oz room temp, softened butter

3 tablespoons tepid milk

2 tablespoons caster sugar

1 sachet of fast action yeast [or 2 teaspoons if from a tub, using a proper measure]

1 large egg, beaten

Sesame seeds for the topping

another egg for brushing

In a bowl, rub the butter into the flour until it resembles fine breadcrumbs. Meanwhile put the milk, sugar and yeast in a jug along with 8 fl oz of tepid water and mix. Leave it, until it starts frothing, then add to the flour along with the beaten egg and bring it all together. Turn it out onto a lightly floured surface and begin to knead. The mix is pretty sticky but try not to add too much more flour. Less flour used, the softer the buns. So just use the barest amount to stop the dough sticking to the worktop, it will take a good 9-10 mins of kneading, until smooth and when you poke it with your finger the dough bounces back slightly. Or if you are lucky enough to have a KichenAid or similar, let the machine do the work. Return it to your bowl and cover it with cling film and put in a warm spot, until double in size. [Between 1 - 2 hours]

Now weigh the dough and decide what size buns you want. This will make about 8, BUT if you are making BIG burgers [I like 5 - 6 oz] and are loading it with everything but the kitchen sink then go for 6! Get a calculator and divide by 6 [or 8] and cut the dough. Give each piece of dough a light knead and shape into a lovely round ball then place on a lightly oiled baking sheet, giving room for each to rise again without touching. Set to rise once more, covered with lightly oiled cling film. About an hour.  Then brush with another beaten egg and sprinkle generously with sesame seeds. Put a dish of water on the bottom self, set the oven to 200 deg C. Bake for about 15 mins, until golden brown. Will freeze and can easily be doubled. Just wonderful and well worth the effort for a special meal.