Burger Buns a la Stephane Raynaud’s “Gourmet Hotdogs”

burger, burger buns
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.

The book. There's some mighty fine looking hotdogs in here too
The book. There’s some mighty fine looking hotdogs in here too

Just after the second proving, all dressed up ready for the oven
Just after the second proving, all dressed up ready for the oven
Out of the oven. Nothing wrong with those buns
Out of the oven. Nothing wrong with those buns
Burgers grilled over coals are damn good burgers
Burgers grilled over coals are damn good burgers
Especially when they have cheese and bacon on top
Especially when they have cheese and Cromwell Farms bacon on top
It looks like my burger is trying to eat the pickle. It's not though, because it is a burger
It looks like my burger is trying to eat the pickle. It’s not though, because it is a burger

(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
Sesame seeds
• 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

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16 thoughts on “Burger Buns a la Stephane Raynaud’s “Gourmet Hotdogs”

  1. Now that we are friends I wouldnt even think about searching for burger recipes on another’s blog. These buns are bunalicious and are gorgeously shiny like a pubescent teenagers forehead on a warm summers day. Great photos Mr F.

      1. Que enodaçarg, isso me lembrou uma calçada da Av. Sto Amaro aqui em Sampa que tem carpete, bem bizarro, eu não lembro exatamente em que altura, mas é perto do Hospital São Luíz e fica na calçada da avenida no sentido centro.

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