Hamburgerbröd / Hamburger buns recipe

Trots att jag verkligen älskade Per Morbergs hamburgerbröd recept kunde jag inte låta bli att provbaka ett nytt recept, jag är nog lite knäpp. Det här receptet hittade jag via pinterest och kommer från en engelska sida tideandthyme.com/diy-hamburger-buns

Jag fick ut åtta stora bröd, perfekta till 200 grams hamburgare så äter ni mindre hamburgare – gör mindre och fler bröd samt håll koll på tiden! Jag tyckte dessa blev riktigt goda, skulle nog funka fint som tekakor om man hoppar över sesamfröna 😉 Ätbara dag två men kommer nog frysa in nästa gång jag bakar, älskar “nybakat” känslan man får efter upptining + några sekunder i mikron.

Hamburgerbröd

Ingredienser

2 msk socker
2½ tsk torrjäst
0,6 dl varmt vatten
2,5 dl varm mjölk
1 msk olja
1 tsk salt
7-8 dl vetemjöl

1 ägg + 1 msk vatten till pensling och sesamfrön

Så här gjorde jag

Mixa vatten, torrjäst och socker. Har du tid vänta 10 minuter så jästen kommer igång.

Ta sedan i mjölk, olja, salt och 2 dl av mjölet. Kör 2 minuter med maskinen.

Mata degen med 2 msk vetemjöl i taget tills degen släpper från degskålen (detta är en kladdig deg så ta inte för mycket mjöl). Knåda 7-9 minuter med maskinen.

Lägg över degen i en oljad skål, låt jäsa cirka 1 timme.

Forma 8 bollar (försök undvik knåda), jäs ytterligare 45 minuter på bakplåt med papper.

Slå på ugnen på 200 grader, pensla försiktigt bullarna med ägg och vatten blandningen. Strö över sesamfrön.

Grädda ca 15-20 minuter och låt de svalna på galler.

In English: We had a big bbq the other day with angus hamburgers and deepfried fries, so I thougt I should bake some nice buns. I tried a few other recipes before but theres always the experimental lust in me so I picked up a recipe from pinterest and used that. Since this recipe is originally in english I’ll just repost it copyed from tideandthyme.com/diy-hamburger-buns

They turned out lovely and if you skip the sesame seed it will make nice swedish teacakes. I’ll add dl measurement as I know some of my friends hate the cup stuff 😉

Hamburger Buns

Ingredients

2 Tbsp sugar
1 packet (2 ¼ tsp) active dry yeast
0,6 dl (1/4 cup) warm water (105-115 degrees)
2,5 dl (1 cup) warm milk (105-115 degrees)
1 Tbsp vegetable oil
1 tsp salt
7-8 dl (3 to 3 3/4 cups) unbleached all-purpose flour (I only needed 3 cups)

1 egg beaten with 1 Tbsp cold water Sesame seeds for topping

How to do it

In a bowl of an electric mixer, dissolve the sugar in the warm water. Sprinkle the yeast over the surface and let sit for 10 minutes. If the mixture hasn’t started to get frothy, start over.

Add the warm milk, oil, salt and 1 1/2 cups of flour to the yeast mixture. Beat vigorously for 2 minutes. Add an additional cup of flour and then the remaining flour 2 Tbsp at a time, until the dough begins to pull away from the sides of the bowl.

This particular dough should be quite slack, i.e. very relaxed in order to make soft and tender buns. So you want to add only enough more flour, past the 3 cup point, to make the dough just kneadable, sprinkling in only enough more to keep it from sticking to you or the work surface. Switch to the dough hook and knead until you have a smooth and elastic dough, about 7-9 minutes.

Transfer the dough to an oiled bowl. Turn once to coat the entire ball of dough in oil. Cover with a dampened towel and let rise until doubled, about one hour.

Turn the dough out onto a lightly oiled work surface. Working with oiled hands, divide the dough into 9 equal pieces (a bench scraper and kitchen scale come in handy here). Shape each piece into a ball, and flatten into 3 1/2-inch disks. For soft-sided buns, place them on a parchment or silpat-lined baking sheet a half-inch apart so they will grow together when they rise. For crisper bun, place them three inches apart.

Cover with a towel and let rise until almost doubled, about 45 minutes. 15 minutes before you want to bake the buns, preheat the oven to 400. Just before baking, brush the tops of the buns lightly with the egg wash and sprinkle with any desired toppings.

Bake for 15-20 minutes or until the internal temperature of the bread reaches 190. When the buns are done, remove them from the baking sheet to cool on a wire rack. This will prevent the crust from becoming soggy.