Recipe for potato buns burger buns
Are you looking for the ultimate burger bun to elevate your burger to new heights? Look no further. In this recipe, we will guide you through the creation of the perfect potato buns, which with their soft crumb and light texture are ideal for any type of burger.
I have been fortunate enough to have had fast food king Jesper Græm in our TV Kitchen several times, and he is a man who has experimented with making the perfect burger bun for more than 10 years.
Generally, I have always sworn by my wife’s brioche burger buns or the cheaper alternative: burger with spice roll, as the key is to get a burger bun that is crispy on the inside and soft on the outside. Jesper has long used burger buns with potatoes, and I finally got my wife to make a version of them.
But now I am convinced: the potato bun is the way forward and the good thing is that it is really good at retaining moisture, so it can easily be made a few days in advance.
Potato Buns Burger Buns
Equipment
- 1 Oven
- 1 Stand Mixer
- 1 Immersion Hand Blender or electric whisk
- 1 Electric whisk or hand blender
Ingredients
- 225 gram Potato peeled and cut into pieces
- 50 gram Butter
- 150 gram Whole Milk
- 50 gram Water
- 15 gram Sugar
- 1 pcs. Egg M/L
- 3.5 gram Dry Yeast Approximately 25 grams of fresh yeast
- 7 gram Salt
- 450-550 gram Wheat Flour
Topping
- 1 pcs. Egg Yolk
- 5 gram Whole Milk
- Sesame Seeds
Instructions
- Peel the potatoes and cut them into smaller pieces. Make sure to weigh them after they have been peeled.
- Boil them in unsalted water until very soft - this takes about 15 minutes.
- Drain the water from the potatoes and put them in a bowl with the butter.
- Blend them, either with a hand blender or electric whisk, until they become very sticky and "long" in consistency. Essentially the opposite of what you’ve learned about mashed potatoes.
- Let the potatoes cool slightly. They shouldn't be cold, as they will be harder to incorporate into the dough. Conversely, they shouldn't still be boiling hot.
- Put the dry yeast in a mixing bowl with a bit of flour, just 10-20 grams. Stir and let it sit for a few minutes. The moisture from the flour will activate the dry yeast. If you're using fresh yeast, you can simply dissolve it with the sugar, milk, and water.
- Add the milk, egg, water, and sugar to the mixing bowl and stir well for 1-2 minutes.
- Add the mashed potatoes and about 300 grams of the flour and mix for a couple of minutes.
- Add the salt and the rest of the flour. Knead for 10 minutes, and if it doesn't seem to leave the bottom of the bowl, add a little extra flour. That’s why there’s an approximate amount of flour listed in the recipe.
- Cover the mixing bowl with a lid, a tea towel, or even a shower cap and let it rise for 30-40 minutes.
- Then divide the dough into 10 pieces. If you want to be precise, weigh the whole dough first and then divide into 1/10 for each. This ensures you get uniform burger buns.
- Shape each piece into a tight ball by folding the dough under itself.
- Place them seam-side down on a baking tray lined with parchment paper and let them rise again for about 30 minutes under a cloth.
- Whisk the egg yolk with a bit of milk and brush the tops of the buns.
- Sprinkle sesame seeds on top.
- Bake them for about 15-16 minutes at 185 degrees Celsius (365 degrees Fahrenheit) fan-assisted - my oven is on the smaller side, so it bakes a bit faster than others.
- When you take them out of the oven, there should be a hollow sound when you tap the bottom of them. If not, give them a bit more time in the oven.
- Let them cool on a rack and they are ready to serve once they have cooled down.
Notes
