I love a burger on a soft bun with a super crispy crust. I guess everybody does… This is an easy recipe that involves no kneading but patience.
I ended up creating three different recipes and methods for a perfect bun. I always want to create something quick and easy for everybody to be able to make it. But one thing I have realized was… There does not exist a descent yeasted bread or bun that is QUICK to make. No, bread takes time and you need patience. Understand the dough that you work with and give it enough time to relax before you heat it up!
This is a super easy recipe that does not need to be kneaded. Instead you will do a few stretch and fold session. Please see this video below to explain the stretch and fold.
In a clean mixing bowl, add the flour(s), yeast, sugar, and salt. Stir to combine.
In a measuring cup, add the butter and melt in the microwave. Add the water to the butter and heat until lukewarm.
Add the water mixture to the flour mixture followed by the egg. Mix with a wooden spoon until combined.
Lightly brush a clean mixing bowl with olive oil and tip the dough into it. Cover the dough and let it rest for 20 minutes.
Begin a series of stretch and fold for about 1 minute (see video). Cover, and rest another 20 minutes. Repeat the stretch and fold twice more.
After the last stretch and fold, cover the dough and allow it to proof for 1 hour or until doubled in size.
Tip the dough onto a floured work area and flatten it lightly into a round shape. Cut the round disk in half and cut each piece again in half. Now you have 4 triangular shaped pieces. Cut each piece in half again and that will bring your total to 8 triangular shapes.
Shape the pieces by stretching each corner and fold it towards the center, gather all the seams together, and tighten it into a ball shape.
Transfer the balls to a baking tray, cover it in a large plastic bag or with a damp tea towel and let it proof for another 45 – 60 minutes or until doubled in size.
Preheat the oven to 190°C. Brush the burger buns with egg wash and then sprinkle with sesame seeds.
Bake the buns for 15 – 20 minutes, or until golden brown.
Melt the butter in the microwave. When melted, add the milk and sugar and heat to lukewarm in the microwave +- 40sec on high.
Add the flour into a mixing bowl. Add the salt, cinnamon, cocoa and yeast each on their own side of the bowl. Use a wooden spoon to mix the flour and yeast mixture and add the fruits. Mix until thoroughly combined.
Start pouring in the milk mixture and add the egg. Mix until all the liquid is absorbed. This is a very wet and sticky dough.
Lightly oil a clean bowl and tip the dough into the oiled bowl.
Cover with plastic wrap and allow to rest for 30 minutes.
Start to stretch and fold the dough for about 15 – 20 seconds. Cover and rest another 30 minutes. Repeat this step twice more.
With the last stretch and fold, cover the bowl with plastic wrap and allow to proof until doubled in size. – at least 1 hour, but it’s fine to leave it for 2 or even 3 hours
Take the dough from the bowl and divide into 12 pieces, weighing around 100g, and roll into balls. Place, fairly close together, on as baking tray lined with baking parchment or silicone paper.
Place the tray inside a clean plastic bag and leave to rest for 1 hour, or until the dough is at least doubled in size and springs back quickly if you prod it lightly with your finger. Meanwhile, heat your oven to 220°C.
For the crosses, mix the flour and water to a paste. Using a piping bag fitted with a fine nozzle, pipe crosses on the buns.
Bake for 20 minutes, or until golden brown.
Warm the apricot jam with a splash of water, sieve and brush over the tops of the warm buns to glaze.