Bake the Ultimate Burger Buns: A Spiral Mixer Masterclass
Follow our easy, detailed guide to making the perfect burger buns. From mixing the dough to the final bake, we've got you covered with pro tips and tricks along the way.
Equipment
- 1 Spiral mixer
Ingredients
- 275 ml/7.5 fl oz water
- 275ml/ 7.5 fl oz milk almond milk in this case
- 125ml/3.4 fl oz olive oil
- 2 eggs
- 15g/0.5 oz dry yeast
- 1100g/ 31 oz strong wheat flour type 00 w325 in this case
- 25g/ 0.7 oz sea salt
Instructions
- in a jar add 275 ml of lukewarm water
- add 1 tbsp of homey
- add 16 g of dry yeast
- mix in well and pour it in the spiral mixer
- add 275 ml of milk in the spiral mixer
- add 125 ml of extra virgin olive oil
- add 2 whole eggs
- add 1 kg of Caputo Manitoba flour
- add 25 g of sea salt
- close the safety in the spiral mixer and start it for 15 minutes
- once ready take the dough out and form it into balls
- in a big bowl add a little bit of oil
- flip it around once, cover it and leave it at room temperature for about 45 minutes to an hour or until double in size
- split the dough down the middle
- flip them over and make a nice seam in the bottom and then on the board use the surface tension to create T round ball
- place them in a baking pan
- cover them with kitchen towel and let them rise 30 minutes while you preheat your oven to 180℃-356℉
- apply some egg wash on the buns to get a super golden brown surface and add some salt flakes and top
- place the buns in the oven, middle rack for approx. 25 minutes
- once baked let them rest for 10 minutes