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How To Make Big Mac Style Burger Buns

As I promised, I am gonna make some big mac style burgers. The thought came to me when I had manage to perfect chicken nuggets. I know it will be a lot easier to just buy store-bought burger buns. But like pizzas, the dough, or in this case, the buns have to be right too, plus we need the burger buns to rise significantly to have a 3 tier layers. In order to do that, we need to rise the dough in English muffin rings. I figured that pretzel buns will not be able to.

 

 

Just look at how beautiful the bun is. Once you made these buns, I guarantee that you won't be going back to those store-bought ones. This is a very simple burger bun recipe. I honestly believe those brioche burger buns are too overrated and overpowering. The star of a burger is always what goes in between. Don't ya agree?
 

 

Ingredients:

(Make 10 burger buns)

  • Unbleached All Purpose Flour, 200g

  • Active Instant Dry Yeast, 4.5 TSP

  • Granulated Sugar, 2 TBSP

  • Eggs, 2

  • Extra Virgin Olive Oil, 30g + More For Greasing

  • Water, 180g

  • Sea Salt, 2 TSP

  • Eggs Lightly Beaten, For Egg Wash

  • Sesame Seeds, A Handful

  • Black Sesame Seeds, A Handful

Equipment:

  • Oven

  • English Muffin Rings

Directions:

  1. In a large bowl, combine flour, yeast, and sugar well.

  2. In another bowl, add egg, olive oil and water.

  3. Lightly whisk until well combined.

  4. Gradually pour the egg mixture into the flour mixture while still mixing with a spatula.

  5. Once it becomes a dough, knead the dough inside the bowl until all the nooks and crannies of flour is kneaded into the dough, about 5 to 8 mins.

  6. Add in salt.

  7. Continue kneading for another 3 to 5 mins.

  8. The dough should be slightly tacky, fluffy, smooth and it should pass the "window-pane" test.

  9. If the dough is too dry, add in water, 1 TBSP at a time. If the dough is too sticky, add in flour, 1 TBSP at a time.

  10. Generously grease the bowl with olive oil.

  11. Transfer the dough back to greased bowl.

  12. Cover with cling film and let rise for 1 to 1.5 hrs or until doubled in size.

  13. Transfer the dough onto a working surface.

  14. Divide the dough into 10 equal pieces weighing 70g each.

  15. Form each pieces into balls.

  16. Cover with a lint free kitchen towel and let rest for 15 mins.

  17. Line baking tray with parchment paper.

  18. Grease muffin rings with olive oil.

  19. Place the muffin rings onto the baking tray, 5 per tray.

  20. After 15 mins, lightly dust working surface with flour.

  21. Pat down each dough to form a disc and form into balls again.

  22. Place the dough balls into the center of each muffin rings.

  23. Cover with lint free kitchen towel and let rise for 1 to 1.5  hr or tripled in size.

  24. Preheat oven to 220 degrees celsius or 430 fahrenheit.

  25. Brush egg wash on each bun with a pastry brush.

  26. Garnish with sprinkles of sesame seeds.

  27. Wack into the oven and bake for 12 mins or until the top golden brown.

  28. Remove from oven and set aside to cool completely on a cooling rack before slicing and using.

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