Recipe courtesy Charcut
Photo by Mallory Frayn
500 g (3 ½ cups + 1 Tbs) bread flour
30 g (2 Tbs + 2 tsp) sugar
10 g (2 tsp) salt
1½ Tbs + 2/3 cup (140 g + 23 g) butter, separated
1 Tbs (15 mL) water, lukewarm
300 g (5 ½ large) eggs
20 g (1½ Tbs) fresh yeast or 2 tsp dry active yeast
140 g (2/3 cup) butter
- If using dry active yeast, combine it with the water (ensure it is lukewarm) and allow it to sit for about 5 minutes, or until foamy. If using fresh yeast, proceed with the recipe as follows.
- Combine the flour, sugar, salt, butter, egg, water (if using fresh yeast), fresh yeast or bloomed yeast/water mixture and knead until smooth. You can use either a stand mixer fit with a dough hook attachment or do it by hand. Either way, the dough is ready when it looks smooth and elastic. It should also pass the “windowpane” test, meaning that when you tear off a small piece, you are able to stretch it thin enough to see through it, without it ripping.
- Once the dough is kneaded, gradually work in the remaining 2/3 cup (140 g) of butter until fully incorporated.
- Place the dough in a greased bowl, cover and allow it to rise in a warm place until doubled. Once it has risen, punch the dough down and portion it into balls, about 50 g each.
- Using the palms of your hands, roll the balls on the counter until smooth and uniform. Place the buns on a sheet tray, cover and allow them to rise again until double in size.
- Brush with egg wash and bake at 350º F for about 20-25 minutes or until golden. They should also spring back when pressed lightly. After you cool the buns, they can be buttered and grilled to make the perfect burger!