A typical Burger Bun is more often than not like Brioche. Brioche is delicious but with all that Butter and Milk it can be quite heavy going, and I find it just too heavy for a Burger and all it’s glorious fillings. As my housemate says the Bun is just something to keep the Burger all together. That is true, but it should still be fluffy, moist and tasty. This is my version that uses both White and Wholemeal Flour to give a very lovely nutty taste to the Baps and makes them more nutritious too. To keep the Baps light I’ve just just Water. Try them with my Quinoa Burger and Rhubarb and Apple Chutney.
Makes 10 Buns
240 ml lukewarm Water
40 g Fresh Yeast
20 g Sugar
10 g Salt
80 g Butter, softened
300 g White Spelt Flour
200 g Wholemeal Spelt Flour
1 Tbsp Milk to coat the Buns
1 Tbsp Maple Syrup, or 1 Egg Yolk
In a large bowl measure out the White Spelt Flour and the Wholemeal Flour. Make a well in the middle.
In a measuring jug measure out the lukewarm Water. It should be about body temperature, which means when running the tap Water over your hand, it should be pleasing to touch. The Water should never be over 40 Degrees as that kills off the Yeast. Crumble in the Yeast, add the Salt and Sugar, and mix well. Add the Water to the well in the Flour, along with the softened Butter and crack in the Egg too. Using a table knife bring everything together to a loose ball. Then scrape everything out on to a clean work surface.
Bring all the loose Flour into the ball and then knead the Dough for at least 5 Minutes. It will probably feel quite sticky in the beginning, but refrain from adding any more Flour. Just keep working the Dough, eventually it will get a little dryer. Sometimes it helps to scrape the Dough off your hands, wash them and start again with clean hands.
Once the Dough is soft, smooth and elastically, place in a plastic bowl and cover. Leave in a warm place for an hour.
Prepare a large baking sheet with baking paper, and sprinkle lightly with Flour.
Once the Dough has risen to double it’s formal size, take it out of the bowl, and knead it one or two times into a smooth round ball.
Divide the Dough into 10 equal portions and roll each portion into a ball. Flatten each ball so that it’s about 8 cm in diameter and has the rough shape of a Burger Bap. Place the formed Baps, onto the baking sheet, leaving enough space between them. Cover and leave to rise again for an hour.
Meanwhile prepare your Wash for the baps with either 1 Tbsp Milk mixed with 1 Tbsp Maple Syrup, or 1 Tbsp Milk with 1 Egg Yolk. It’s best to let it come to room temperature before coating the Buns, so that they don’t collapse under the coldness.
Preheat the Oven to 180 Degrees.
Before the Baps go into the oven, use a brush to give them a coating with either of the washes, and sprinkle with Sesame Seeds. Or if you prefer you could use Poppy Seeds, Nigella Seeds, or even just leave them plain. Place the baps in the Oven.
The Buns take about 15 Minutes but after 10 Minutes check to see how the Buns are doing. They should be a lovely golden brown colour on top, so they probably need a few more minutes in the oven. To double check that they are ready, take one Bun out of the oven, turn it over, and lightly tap it with your knuckle. If it sounds hollow, then they are ready.
Allow to cool slightly before serving with your favourite Burger.
I hope you enjoy this recipe, and let me know how you get on in the comments below!