Burger Buns from the Aga

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In December 2012 I posted about making white buns, but nowadays I am using another recipe, inspired by the one published by the people of King Arthur Flour. In this recipe an egg is added, and no milk is used. They taste marvelous!

Ingredients:
- 400 g wheat flour
- 35 g sugar

- 1 large egg

- 25 g butter

- 6 g salt

- 6 g dry yeast

- 200 g water
- some melted butter for brushing the buns 

Method:

Mix the flour, sugar, salt and dry yeast using a whisk. Add the egg, the water and the soft butter and mix well in a mixing bowl, using a rubber spatula. When the dough is going to form a ball, transfer it to your working surface and start kneading it for at least 15 minutes. I prefer the Bertinet method: I wrote about this way of kneading in my previous posts about baking bread.

When the dough is ready (stick your finger in the dough, lift it and when it is falling down after a few seconds without leaving any dough sticking to your finger, it's ready), transfer it to a clean bowl, cover it with plastic and let it proof for an hour or so. It has to double in volume, when it is not very warm in your kitchen, put the bowl on a rack on the warming plate.

After this take out the dough and transfer it to the working surface, which has been dusted with some flour, flatten the dough with your both hands and form a thick sausage, which you cut in 8 pieces, all weighing about 80 g. Use your dough scraper for this, or a sharp knife. Let the pieces rest for about 10 minutes.

Now flatten the pieces again, and fold the outsides in, forming a ball with sufficient tense on the surface of the dough. Roll them with your hand and place them seam down on a baking tin, covered with baking paper, a few centimeters apart.

Cover them with plastic again and let them proof until have doubled in size (about an hour or more, if necessary on a rack on the warming plate).

When the buns are ready for baking, remove the plastic, brush the tops with melted butter and bake them in the roasting oven, half high. Create steam by putting a baking tin on the floor of the oven and pouring a glass of hot water in it. Bake for about 10 minutes and transfer the buns to the baking oven for another 5 to 10 minutes. Brush the tops again with some melted butter.

So now we have perfect buns for making hamburgers... I will let you know how I make them, inspired by Cristina Lorenzo, who posted on her great blog Kanela y Limón the recipe for a perfect burger (La Hamburguesa Perfecta).

Ingredients:
- 500 g ground beef
- 1 tablespoon chopped parsley
- 1 clove garlic (crushed)
- 2 tablespoons worcestershire sauce
- salt, pepper and some paprika to your taste

Mix the ingredients well and form 4 burgers, bake them and build the perfect 'hamburguesa':

1. some lettuce
2. a slice of tomato
3. some onion rings
4. the burger
5. a slice of cheese (cheddar!)
6. some bacon
7. tomato ketchup
And for me: some mayonnaise.....

Klik hier om het recept van de broodjes in het Nederlands te lezen.