Fiefhusen Style Burger Buns

Summary

Ingredients

For the dough:

• 200 ml water, lukewarm
• 4 tablespoon whole milk
• 1 ½ cube fresh yeast
• 40 g suar
• 1 pinch cayenne pepper
• 1 pinch cumin powder
• 1 pinch curry powder, mild
• 1 pinch paprika powder, noble sweet, finely ground
• 80 g butter, soft
• 500 g wheat flour
• 10 g sea salt, fine
• 1 egg (s), organic

Also:

• 3 tablespoon whole milk
• 3 tablespoons water
• 1 egg (s), organic
• Sesame, unroasted

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Instructions

1. Put the lukewarm water, milk and sugar in a mixing bowl. Mix vigorously until the sugar is completely dissolved. The sugar is important because it acts as a starter for the yeast. Crumble this into the liquid and mix briefly. The mix will now stand still until at least 2 cm of foam has formed on top. If you want to use dry yeast, please use 2 sachets, because this is not quite as floating as fresh yeast.
2. Now sift the flour into a large mixing bowl and sprinkle the salt over it. As soon as the yeast mixture has started sufficiently, add to the flour, as well as the egg, the softened butter and the spices cayenne pepper, cumin, curry and paprika. Now knead extensively with the mixer with dough hook. Cover with a kitchen towel and let rise in a warm place for 1 hour.
3. In the meantime, line a baking sheet with parchment paper. Then carefully weigh out portions of approx. 100 g from the proofed dough and shape each into a ball with floured hands. Place on the baking sheet and gently press down. This then results in nine buns. You will try one later directly after baking, so that you have the basic material for 8 burgers. Cover the buns on the baking sheet under a tea towel and let rise for another hour in the kitchen.
4. Preheat the oven to 200 degrees top / bottom heat in good time and whisk together the milk, water and egg in a mug for the finish.
5. After the walking time, the buns are brushed with the liquid with a silicone (baking) brush. If you like, you can sprinkle the buns with unroasted sesame seeds. For me, that`s just part of it. But it is not mandatory
6. Then slide the tray onto the middle rack of the oven and bake the buns for 15 to 20 minutes. After 15 minutes, please keep an eye on the buns so that they don`t get too crispy and brown. Golden brown is the right color. Gladly also do the finger test. The buns should be fluffy and elastic, under no circumstances too hard or crispy.
7. I then place the grill rack of the oven on top of the hob and let the buns cool down on it.
8. Tip: If you do not want to use the buns immediately or do not want to use all of them, transfer them to a plastic bag when they have cooled down. So they stay satiated and don`t dry out.

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