Burger buns Fiefhusen style

Ingredients for 1 servings:

• 200 ml water, lukewarm
• 4 tbsp whole milk
• 1 ½ cubes of fresh yeast
• 40 g sugar
• 1 pinch of cayenne pepper
• 1 pinch of cumin powder
• 1 pinch of mild curry powder
• 1 pinch of sweet paprika powder, finely ground
• 80 g butter, soft
• 500 g wheat flour
• 10 g sea salt, fine
• 1 egg(s), organic
• 3 tbsp whole milk
• 3 tbsp water
• 1 egg(s), organic
• e.g. sesame, unroasted

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 50 minutes

Bun for Fun

Place the lukewarm water, milk, and sugar into 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 the yeast into the liquid and mix briefly. Let the mixture stand until at least 2 cm of foam has formed on top. If you want to use dried yeast, please use two sachets, as it is not as leavenable as fresh yeast. Now sift the flour into a wide mixing bowl and sprinkle over the salt. Once the yeast mixture has sufficiently started, add it to the flour, along with the egg, softened butter, and the spices cayenne pepper, cumin, curry, and paprika. Now knead thoroughly using a mixer fitted with a dough hook. Cover with a kitchen towel and let it rise in a warm place for 1 hour. In the meantime, line a baking tray with baking paper. Carefully weigh out portions of approximately 100g from the risen dough and shape each into a ball with floured hands. Place on the baking tray and press down lightly. This will make nine buns. Taste one of them later, immediately after baking, so you have enough for eight burgers. Cover the buns on the baking tray with a tea towel and let them rise in the kitchen for another hour. Preheat the oven to 200°C (top/bottom heat) and whisk the milk, water, and egg in a mug for the final touch. After the rising time, brush the buns with the liquid using a silicone (pastry) brush. If you like, sprinkle the buns with unroasted sesame seeds. For me, this is simply part of the process. But it’s not essential… Place the tray on the middle rack of the oven and bake the buns for 15 to 20 minutes. After 15 minutes, keep an eye on the buns so they don’t get too crispy and brown. Golden brown is the right color. Feel free to do the finger test. The buns should be fluffy and springy, definitely not too hard or crispy. I then place the oven rack on top of the cooking surface and let the buns cool down. Tip: If you don’t want to use the buns right away, or not all of them, transfer them to a plastic bag while they’re cool. This way they stay moist and don’t dry out.