Ingredients For 16 small buns (8 or standard size)
Prep: 40 min- Proofing: 2 to 3 h- Baking: 15 min
130 ml of lukewarm water
170 ml of lukewarm milk
1egg at room temperature, lightly beaten
1 heaped tsp of sugar
1 tsp of salt
40g of soft butter in cubes
500g of flour (I used 50% all purpose flour and 50% whole-wheat flour)
1 ½ tsp of dry yeast
To finish and decorate the buns
Sesame seeds, sea salt, herbes de Provence …
Milk, olive oil
A bun lightly glazed with milk, the one on the left was glazed with olive oil and sprinkled with sea salt and black pepper
With a bread machine
Pour water, milk, sugar, egg, salt and butter. Add half of the flour quantity and the dry yeast. Launch the programme”dough”. When the dough start coming together, add the other half of the flour and the butter. Finish the program until the end (which includes 1 h of proofing).
Remove the dough from the machine. Shape the buns.
With a dough mixer or by hand
Pour into a bowl the flour mixed with yeast diluted in 3 tbsp of milk. Add butter, salt, sugar, remaining milk and water. Start mixing and when a ball is formed, knead on low speed for 5-6 min.
Shape the dough like a ball and cover with a clean cloth. Let rise for 1 to 2 hours depending on the temperature of your kitchen. The dough should double in volume.
Divide the dough into 16 equal parts of about 50 g or 100 g of 8 shares if you want a larger version.
Shape into balls. Let stand for 5 min and flatten the buns for about 8 cm in diameter and 1 cm thickness.
Delicately brush the top of each bun with milk using a soft brush, also try a version with olive oil.
Shaping the buns
Sprinkle your choice of grains or herbs.
Let proof for about 1h 30 at room temperature.
Preheat oven at 200 ° C. cover your baking tray with parchment paper.
Delicately Glaze the buns again (yes, on the top of grains or the herbs, that way they didn’t burn).
Bake for 15 minutes. If you are using an old oven or ventilated, create some humidity by having a small baking tray full of steaming water at the bottom of the oven.
Let the buns cool completely on a wire rack before using them for burgers.
To make the burgers, ideally, open the buns and slightly toast them in a pan before stuffing them.
Two different glazings lead to two different colours.
I have kept a bit of the dough for the next day, I’m thinking to roll it with sauteed onions and herbs..
And here is my portion..Most of the potatoes usually land in my husband’s plate because there is never enough for him.
Nada Kiffa is an Expert in Moroccan cooking and her recipes are coming from a lineage of Moroccan home and professional cooks.
Cooking classes and posted articles are inspired by her family life in Morocco and elsewhere. You will learn what makes a dish Moroccan before learning how to execute it. You will also learn how to work around recipes and cut corners without missing on the flavour.
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