We are calling these burger buns because that's what we used them for but they are actually a cross between a burger bun and a traditional Turkish sweet bun that is used to dip into tea as a snack. We also used the leftover buns as rolls for sandwiches and made a lovely spicy halloumi sandwich using our Turkish Chilli Sauce for lunch the next day. They are super versatile and just utterly delicious, it's worth making a big batch because we can guarantee they won't be around for long! We made our lamb burgers with these burger buns (the recipe can be found here) and they were perfect because they are soft and moist but still have structure so absorb all those lovely lamb juices without disintergrating. It might seem like a bit too much effort compared to just buying them from the shops but please please try them because they will take your burgers to the next level!
Ingredients
- 500g Strong Bread Flour, sifted
- 1.5tsp Fine Salt
- 160ml Luke Warm Water
- 80ml Warm Whole Milk
- 8g Fast Action Yeast (we use Doves Farm Yeast)
- 1 large Egg, beaten
- 30g Sugar
- 40ml Oil
Topping
- 2tbsp Nigella Seeds
- 2tbsp Sesame Seeds
- 1 Egg, beaten
Cooking Instructions
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In a large bowl combine the milk, oil, water, yeast, sugar, and egg and mix.
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Add the salt and flour to the bowl 1/3 at a time, and mix until incorporated. Don't worry if it looks lumpy, once it is all combined it will form a dough. This dough will be quite sticky, that is how it's meant to be, so if you have a mixer with a dough hook then place it on a low-medium speed for about 10mins. If you do not have a mixer then generously flour a clean surface and knead the dough for 10mins. You may need to dust with four as you go. It is important to knead for the full 10mins.
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Transfer the dough to a lightly oiled bowl. Cover with cling film/a tea towel and let rise in a warm place until doubled in size, about 1.5 to 2 hours.
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Line a large baking tray with baking paper or a silicon baking mat and turn your oven onto fan on the lowest temperature (ours in 50c). Once the dough has risen knock it back and divide the dough into 8 equal parts.
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Gently roll each portion of dough into a ball and place on the baking sheet with a gap in between. Place in the oven at the low temperature for 15-20mins for a second prove. The buns will grow in size again and be touching at this point.
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Remove from the buns from the oven and turn the oven up to 185c. Brush the tops of the buns lightly with the egg wash. Sprinkle each bun with some nigella seeds and sesame seeds.
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Bake the buns about 20 minutes, rotating halfway through baking, until the tops are beautifully golden brown. Transfer to a rack to cool completely.
- Make our delicious Lamb Kofte Burgers or Chicken Shish Burgers using our marinades and top with lots of Turkish Chilli Sauce and Turkish Garlic Sauce for the best burgers of your life!! Enjoy!