Fluffy Burger Buns

Soft and spongy, with a slightly sweet note - these brioche burgers fulfill all your wishes!

There is a very specific expectation for burger buns. Unlike normal raised buns, they have to be extremely soft and squeezy and must not have a firm or even crispy crust under any circumstances. The industry likes to trick people with additives at this point. With the right recipe, however, you can easily make the fluffy buns yourself.

I like to work with a pre-dough, where some flour is cooked with liquid to a thick paste and then added to the main dough. The pre-dough ensures that more liquid is bound and the rolls thus get this incomparably "squeezy" consistency. In addition, a little more sugar is added to the dough, because the common burger buns taste much sweeter than, for example, a focaccia.

For 4 buns you need:

Pre-dough:

• 50ml water

• 50ml unsweetened vegetable milk

• 15g light spelt flour

Main dough:

• 75ml unsweetened plant milk, lukewarm

• 10g fresh yeast

• 40g margarine, lukewarm

• 15 g sugar

• 1 tsp salt

• 200g light spelt flour

For brushing / sprinkling:

• some aquafaba

• some sesame seeds

Preparation:

Pre-dough:

1. Put the water and flour in a small saucepan and whisk until there are no lumps.

2. Then pour in the vegetable milk while stirring.

3. Gently heat the pre-dough on the stove while stirring (it should not boil!).

4. The pre-dough is ready when it is thick like pudding. This usually takes about 3-5 minutes.

5. Set the pre-dough aside and let it cool.

6. In the meantime, you can prepare the main dough.

Main Dough:

1. Put the flour in a bowl and press a well in the center.

2. Add the crumbled yeast, sugar and some of the warm vegetable milk to the well and mix gently until the yeast has dissolved.

3. Let the mixture sit covered in a warm place for 15 minutes.

4. Then add margarine, the salt and the remaining milk together with the pre-dough and knead everything for about 5 minutes to a smooth dough.

5. Cover the dough and let it rise in a warm place for 1,5 hours.

6. When the dough has doubled in volume, transfer it to a floured work surface and knead it well again.

7. Then divide it into 4 equal parts and shape each into a ball.

8. Place the roll blanks on a baking sheet lined with baking paper and let them rise, covered, for another 20 minutes.

9. Meanwhile, preheat the oven to 350°F (180°C) top/bottom heat.

10. Coat the buns with the aquafaba and sprinkle some sesame seeds on top.

11. Let the burger buns bake for about 20 minutes.

12. Take the finished buns out of the oven and immediately cover them with a clean, moist kitchen towel. Let them cool for about 10 minutes.

Enjoy!