It’s been a month since the Movement Control Order (MCO) officially started. I said ‘officially’ because Rudy and I have been on self quarantine since about 10 days before that, after coming back from our trip to Hokkaido.
I had imagined life under lockdown would allow me a lot more opportunities to try out new recipes, but having no real differentiation between work and off hours, this was surprisingly not the case. Getting groceries did get a bit more challenging, though, so MCO became a good opportunity to clear out the freezer and be creative with whatever ingredients you have on hand.
Found turkey, lamb, and wagyu beef patties. Thankfully I have bread flour and butter. Burgers for dinner tonight, then!
Burger buns turned out beautifully. Just the right flavor and texture. Will be making these again and shaping them into hot dogs buns, since I do have some lamb sausages sitting in the fridge.
If you’d like to top your buns with seeds, use a mix of 1 egg white with 1/4 cup water, in place of the melted butter glaze. Then top with your desired toppings. The extra yolk can be added to the dough for a more enriched bun.
Based on the recipe by King Arthur Flour, re-written for the breadmaker. Am currently using the Kenwood BM450, so feel free to adjust accordingly to your own breadmaker based on the manufacturer’s instructions.
Breadmaker Burger Buns
- 170 grams water
- 1 egg
- 420 grams plain wheat flour
- 50 grams granulated sugar
- 1 1/4 teaspoons salt
- 1 tablespoon instant yeast
- 30 grams unsalted butter, softened, plus 40 grams melted, for glazing.
In your breadmaker pan, add the water and egg.
Add the flour, sugar, salt, yeast and softened butter.
Transfer the pan to your breadmaker, and start the Dough program. On the Kenwood BM450 this cycle runs for 1 hour 30 minutes.
After the Dough cycle is complete and the dough has doubled in size, gently punch down the dough, and transfer to a lightly floured surface.
Divide the dough into 8 equal-sized pieces.
Working with one piece at a time, shape the dough into a ball, then flatten a bit to about 3-inches wide.
Arrange in a lightly greased or parchment-lined tray. Cover and let rest in a warm place, another 1 hour.
Preheat the oven to 190 degrees C (fan 170 degrees C).
When ready to bake, brush the buns with half of the melted butter.
Bake in the oven until golden, 18 minutes.
Brush with the remaining melted butter.
Transfer to a wire rack to cool. Use as desired.