The bun obsession was still in full swing last week and I started to experiment at home. The winner on flavour for me at the great bun tasting, was the brioche; almost perfect but letting itself down a little on structure. I wanted to kick things off using a tried and tested recipe which could then be modified afterwards, if necessary and I remembered saving this from Deb’s blog, which is usually very reliable when it comes to all things baked.
As Deb warns, the dough is incredibly sticky but it is important to resist over-flouring when kneading as this will only toughen the buns and make them too dense. Her technique for kneading is to pick up the dough, turning it and slapping it against the work top, which worked a treat. She has also posted some bread making tips, which I found incredibly useful.
The seeding here is a bit random as I forgot to buy sesame seeds and so had to scrabble around in the bottom of a packet of ‘seed mix’ I found languishing at the back of the cupboard. As you can see, I couldn’t be bothered to weed out the hemp seeds so they went on too. The odd cheeky sunflower also slipped through the net – it wasn’t an issue.
The buns turned out light, soft and neither too buttery nor too sweet. I thought they might benefit from being slightly denser but Chris disagreed and with hindsight, I think he’s probably right. I considered making another batch with slightly more flour just to see what happens but to be honest, I feel the bun obsession is finally coming to an end – it’s time to move on. Once toasted, I think this is actually as near to a perfect burger bun as it’s possible to get. The taste was spot on and they hold up well under the pressure of a greedy filling. Now all I have to do is start working on the perfect burger…