• 7 hours 30 min
  • Low

Burger Buns

120 g of Flour type 0 | W 270
120 g of Flour type 0 type Manitoba | W 350
150 ml of milk
5 g of fresh brewer's yeast
20 g of sugar
30 g of butter
5 g of salt
For the gilding
1 tablespoon of milk
1 egg
1 tablespoon of various seeds
Dissolve the yeast in the milk, then start kneading it with the flour and eggs. Next, add the salt, sugar and finally the butter and continue to knead. When the mixture has blended, place it in a bowl, cover it with plastic wrap and let it rest in the refrigerator for at least 4 hours.
After the resting time has elapsed, take the dough, divide it into 4 and create balls: place them on a baking sheet previously lined with parchment paper and let them rest a second time in the refrigerator for 30 minutes.
After the second resting time, take the loaves, lightly crush the surface, brush them with egg and milk and, finally, sprinkle them with seeds. Once this step is complete, let the doughs rise for at least 2 hours in a warm place.
Once risen, bake your Burger Buns for 12 minutes in a preheated oven in static mode at 250°.
When cooked, let them cool on a wire rack.

In collaboration with Farina Lievito e Fantasia

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