Hamburger Milk Buns
An Original Recipe by Lorraine Elliott/Not Quite Nigella
Preparation time: 25 minutes plus proofing time of about 1.5 hours
Cooking time: 25 minutes
- 38g/1.34ozs. bread flour
- 190ml/6.7 fl ozs. water
- 2.5 cups/312g bread flour
- 75g/2.65 ozs. white sugar
- 2 teaspoons yeast
- 1 egg
- 1/2 cup milk
- 1/4 cup softened butter, cut into cubes
- 1-2 tablespoons of oil for the bowl
- 1 teaspoon fine salt
- 1 egg yolk mixed with 1 teaspoon water
- 2 tablespoons sesame seeds
Step 1 - In a small saucepan over medium heat whisk the smaller amount of bread flour and the water and whisk until it becomes a smooth paste (if you want to get technical, heat it until it reaches 65°C/149°F). Cool until it reaches room temperature. This is called the "Tang Zhong" which is a water roux paste. You can do this ahead of time and refrigerate it but let it come to room temperature.
Step 2 - Place the larger amount of bread flour in the bowl of an electric mixer fitted with a dough hook and add the sugar and yeast (but not salt yet, salt can inhibit yeast development at this early stage if it comes directly into contact with the yeast). Whisk it all together. Then in a separate jug, whisk the egg and milk together. Set the mixer on a low speed and add the milk mixture and the room temperature tang zhong paste.
Knead until it becomes elastic - about 5-6 minutes in the mixer with the dough hook then add the softened butter and then keep kneading for another 2-4 minutes until the dough is stretchy and elastic. You should be able to take a ball of it and stretch it so that it becomes thin in the centre without breaking (the window pane test).
Step 3 - Shape into a ball and place in an oiled bowl. Cover with cling film and set aside for 60 minutes. Knead in the salt.
Step 4 - Line a baking tray with parchment and divide the dough into six balls making sure that the surfaces of the buns don't have any creases or lines. Brush with the egg yolk and sprinkle with sesame seeds. Oil a sheet of parchment and place on top of the buns and allow to rise for 30 minutes. Preheat oven to 160°C/320°F.
Step 6 - Bake in the oven for 20-25 minutes. When cooled split them in half and fill with hamburger filling.