Pão de hambúrguer
Soft, slightly sweet Portuguese-style hamburger buns topped with white and black sesame seeds, perfect for burgers or sandwiches.
Equipment
Ingredients
Ingredients
milk
300 g
butter
50 g
granulated sugar
50 g
fresh baker's yeast
20 g
wheat flour type 65
500 g
salt
5 g
white sesame seeds
15 g
black sesame seeds
15 g
Instructions
Heat milk and butter
Gently heat milk and butter together until butter melts and mixture is lukewarm.
Dissolve yeast
Add sugar and fresh yeast to the warm milk mixture and stir until dissolved.
Mix dry ingredients
Combine flour and salt in a large bowl.
Form dough
Pour the milk mixture into the flour and mix to form a soft dough.
Knead dough
Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.
First rise
Place dough in a lightly oiled bowl, cover with a clean cloth, and let rise in a warm place for 45 minutes until doubled in size.
Divide and shape buns
Divide dough into 10 equal pieces, shape each into a smooth ball, and flatten slightly into burger bun shape.
Second rise
Place buns on a parchment-lined baking sheet, cover, and let rise for 20 minutes until puffy.
Preheat oven and add seeds
Preheat oven to 200°C. Brush buns with a little milk and sprinkle with white and black sesame seeds.
Bake buns
Bake at 200°C for 15-18 minutes until golden brown.
Cool and serve
Cool buns on a wire rack before slicing and serving.
Original recipe
Storage
Store in airtight container. Toast frozen buns directly from freezer.
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