How to Make Coffee Burger Buns - Flavorful, Aromatic Burger Buns with a Difference!
Author: Whats4Chow
Recipe type: Bread / Burgers / Burger buns
Serves: 8 - 12
The flavors of coffee and beef work very well together whether incorporated in dry rubs or bastings. Today we're going to take this marriage to a new level by making a batch of amazing coffee burger buns.
Ingredients
- 950g Strong white bread flour
- 60g Butter grated
- 15ml Sugar
- 10ml Salt
- 10g Instant dry yeast
- 30ml Full cream milk powder
- 600ml Espresso, cooled to 35c
- 1 Egg whisked with 25ml water
Instructions
- To start, measure out 10g instant yeast, 1 tablespoon sugar, grate 60g of butter and run 600ml of espresso through your coffee machine. Allow the espresso to cool to 35c before proceeding.
- Pour the espresson into a bowl and add the sugar and yeast. Give this a brief stir, cover the bowl and set this aside for 10 to 15 minutes to activate.
- Measure 950g of strong white bread flour into your mixer bowl.
- Add 2 tablespoons full cream milk powder and 2 teaspoons salt. Stir this to combine.
- Add 60g of grated butter.
- Place the bowl on your mixer with the beater paddle attached.
- Mix the flour for about 60 seconds to cut the butter into flour.
- Add the yeast coffee mixture to the bowl and mix this until all of the liquid has been absorbed into the flour.
- Open the mixer and swap out the beater paddle for a dough hook.
- Close the machine and allow the dough to knead for 8 to 10 minutes on medium slow speed.
- You will have a beautifully smooth, soft dough that is not at all sticky.
- Cover the bowl with cling-wrap and allow the dough to rise in a warm place for 60 minutes until doubled in bulk.
- Turn the dough out onto a lightly flour work surface and knead briefly to knock it down.
- Roll the dough into a log and divide it into 8 equal pieces for large buns, 10 for medium and 12 for regular size.
- Working with one piece at a time stretch the dough from the edge down to the bottom all the way around the roll.
- Finish it off by cupping your fingers over the roll and rounding it using a circular movement.
- Place the rolls on a baking sheet lined with parchment.
- Cover the rolls with a clean dish towel and allow these to tise again for 30 minutes.
- After 30 kinutes the rolls will have doubled in size.
- Whisk and egg with 25ml of water and brush the tops of the buns.
- Use a razor sharp blade to slash the tops of the buns.
- Bake the buns in a preheated oven at 200c or 400f for 20 minutes until golden and well risen.
- Remove from the oven and transfer the buns to cooling racks.
- Allow them to cool for at least 15 minutes before cutting.
- And there we have a batch of beautifully textured and aromatic coffee burger buns.
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