Is there anything more glorious than a hot and tasty patty in a warm buttery bap? Ok that might sound a bit kinky, but it’s true.
Homemade burgers will always be better than bought ones, veggie or meaty they’ll be fresh, delicious and up to your high standards! So why settling for some average packed baps when you can have the most amazing buns to complement your masterpiece?
This recipe makes 10 big baps but it’s entire up to you to make smaller or bigger ones, also play with the flavours, add oregano, caraway seeds or even chili paste.
I usually glaze and sprinkle sesame seeds, try assorted seeds of your choice, the possibilities are endless.
I never add sugar to any savoury bread but I always make an exception for these, it feels wrong until you try it and then is *aaaall fine*.
To make these beauties you will need:
- 500g flour
- 1 tbsp sugar
- 25g vegetable shortening
- 10g salt
- 200ml tepid milk
- 100ml tepid water
- 5g dried yeast
For the glaze:
- 1 egg
- Seeds of your choice to sprinkle over
Mix the warm and milk, add the sugar and yeast, mix with a spoon and let the fermentation begin for 10 minutes.
In a bowl, mix the flour, salt and any herbs or spices you want to add to the dough, add the liquids and start working.
You might want to use a spoon to bring them together, then transfer to a dusted surface and knead for some good 10-15 minutes.
Transfer to a dusted bowl, cover and let it prove for 1 hour in a warm place.
Knock down the dough, work it briefly and divide in equal portions, I recommend using a scale to achieve consistency in the sizes.
Use a rolling pin to flatten the balls, this will help you get nice flat buns but they will rise nicely too.
Beat the egg and brush each bun generously, cover loosely with cling film and leave them in a warm place for 30 minutes.
Brush them again and sprinkle the seeds, cover loosely again and let them rise for 15 more minutes.
Preheat the oven to 200°C
Bake the buns for 10-15 minutes, or until golden and shiny.
These are also perfect for lunchboxes and road trips as they keep very well.