I have had burgers before, not in the biblical sense, but a good burger is something I like to eat on a regular basis. It is not about the weather, or a mood thing, or to do with religion, I just like to eat burgers… straight into my face hole.
During my last twenty years on this earth I have certainly cooked a few of these one hand delivery, covering all food groups, suductively shaped, alluring, tasty little morsels and if you’re keen you can find a recipe for one in a heap of different places on this blog. I would suggest typing “burger” into the search bar in the top right corner of this page. Or, alternately, go to someone else’s better blog and type “burger” into the search page on theirs.
But today it isn’t about the burger. Much like the sexy all-male review sans the sweaty middle-aged women and fifty dollar notes, today it is all about the sweet, buttery buns.
This recipe was handed to me from Stephane Reynaud via his book “Gourmet Hotdogs – How To Dress Your Dog With Style” which was gifted to me on my last birthday by great friends and, without even close competition, my favourite will-they-ever-actually-be-married couple, Mark and Kate, who bought (or possibly stole… I saw no receipt…) it from a bookshop, the owner of said bookshop having purchased it from a book wholesaler. So that is how I have come to be in possession of this sweet milk bun recipe… and it was a cracker. Kinda brioche-y, but not.
I’m trying the straight ol’ milk buns next to see which I prefer… who cares? I know.
(I kinda stuffed up the measurements a little because the acid was just starting to kick in, so what I’ve ended up with is a cross breed of his milk buns and sweet milk buns. Deal with it)
SWEET MILK BUNS a la STEPHANE REYNAUD (sort of)
1 sachet (7g) yeast
200ml lukewarm milk
400g strong flour
50g castor sugar
75g softened butter
1 teaspoon salt
1 egg, lightly beaten
• Add the yeast to the lukewarm milk
• Combine all ingredients and kneed until smooth and elastic to form a compact ball. Cover with a damp cloth and allow dough to rise for 1 hour at room temperature
• Punch the air out of the dough, shape into six pretty evenly sized rolls and place on a baking tray lined with baking paper. Cover with a warm damp cloth and let them rise again at room temperature for 1 hour
• Glaze with egg and sprinkle with sesame seeds, then bake in a pre-heated oven at 180C for 15 minutes
• Slice it open and fill it with whatever it is you like to put on a burger