Burger Buns, also known as Baps

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Imagine you’re throwing the barbeque of the year. We imagine very hard now, because it’s the dead of winter. Imagine all those steaks and ribs and hotdogs you’ve prepped and marinated, ready for the grill, to pop into a nice fluffy bun filled with coleslaw and relish….

What buns????

These are THE buns. Pardon the crassness of it, but after having these, it’s quite difficult to go back to the store-bought variation. These are glossy, tall, fluffy and golden, with a generous sprinkling of sesame seeds on top; they’re dang delicious halved and toasted on a hot pan. Plus you can make them in any shape and size: mini sliders for weekend brunch, full-sized baps for that barbeque party, or even hotdog buns. People will rave about the awesomeness of these; they will be amazed that you took so much time and effort to produce homemade buns… Except! These won’t take much effort at all (shhh.)

As with all bread, you do need to put aside about 3 hours for kneading and proofing. But as the dough chills on the counter, why not prepare those ingredients you’re going to fill your homemade buns with? We’ve done a vegetarian spiced bean burger as well as a brunch hash brown burger using this recipe and, can I say, we were so thoroughly satisfied.

We’re dreaming of a multi-seed version, speckled with poppy and sunflower seeds. If seeds aren’t your thing, feel free to leave them out; but try not to leave out the egg wash, as it does help keep the moisture in the bread (plus it looks so pretty, all shiny and golden).

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Get the mustard/mayonnaise/ketchup/Sriracha ready, it’s burger time!

Burger buns - Makes 10

Also known as The Ultimate Burger Bap in The Fabulous Baker Brothers Cookbook

  • 500g strong bread flour
  • 200ml tepid milk
  • 100ml tepid water (tepid=room temperature)
  • 25g caster sugar
  • 25g butter
  • 25g sourdough starter (optional)
  • 10g salt
  • 7g instant yeast
  • beaten egg, to glaze
  • sesame seeds, to top

1. Weigh all the ingredients except the egg and sesame seeds and mix thoroughly in a bowl.

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2. Knead by hand or by machine (bread hook) till smooth. This will take about 15-20 minutes

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3. Cover and let proof for an hour in a warm place.

4. After the first proofing, divide the dough into 10 equal pieces. Roll them into 10cm(diameter) rounds.

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5. Place on a baking tray lined with baking paper, brush with the beaten egg and sprinkle on sesame seeds.

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6. Let proof for 1.5 hours before baking them in a 230°C oven for 10-15 minutes till golden.

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x, W

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7 responses to “Burger Buns, also known as Baps

  1. Pingback: Brunch Hashbrown Burger | Whisk&Knife·

  2. Pingback: Spiced bean burgers | Whisk&Knife·

  3. I am unfamiliar with the metric system for measuring of ingredients. Can you supply this recipe in measurements such as cups, tsp, Tbl. etc. Thank you very much for supplying this information because I would certainly like to make these delicious looking buns.

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    • Hi Ginny, thanks for your comment. In all honestly, we prefer working with weight rather than cups because it’s more accurate. For example, 1 cup of flour, can vary in weight from 120-150g, a possible error of difference of up to 30g! However, we understand your difficulty when it comes to the conversion of ingredients as we do take a fair bit of time converting recipes (from cups to grams) ourselves. Here’s a really useful link that you can use to convert the units yourself. All the best!

      http://www.dianasdesserts.com/index.cfm/fuseaction/tools.measures

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    • Hi Evelyn, thanks for your comment:) Ours aren’t perfect- even though we try very hard haha. It’s a bit obsessive, but we weigh the dough and divide it into 10 by weight so they’re all the same size. As for shaping, this video’s pretty informative and useful. Hope you can try it:)

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