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
16 responses to “Burger Buns a la Stephane Raynaud’s “Gourmet Hotdogs””
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.
You really need to stop with your niceness … And your cracking analogies! 🙂
Righty hoo.. They are getting made on Tuesday for sure! Looking great!
Cheers homie. Well worth a crack!!
Love how you have the nerve to add all that lettuce in there.
I mean, who’s kidding who – this is all about the bun and the meat 😀
True dat homie, but out here we seem to like a bit of salad in a burger. I don’t think I could digest it without a little roughage to help it through :). Cracking burger either way!
Indeed, very well done!
Those buns look amazing! As does the bacon. Now I’m thinking about making burgers instead of meatballs with the ground meat in the fridge. Tough decision!!
Not for me :). It’s defo burger/BBQ/beer weather out here at the moment!!
We’re enjoying the heck out of it, my friend 🙂
Just looking at those buns alone made me want a burger!
A good bun will do that for you 🙂
Cheers my friend.
Que enodaÃ§arg, isso me lembrou uma calÃ§ada da Av. Sto Amaro aqui em Sampa que tem carpete, bem bizarro, eu nÃ£o lembro exatamente em que altura, mas Ã© perto do Hospital SÃ£o LuÃz e fica na calÃ§ada da avenida no sentido centro.
Whoa, dude. You made your own buns. jeez. This post is killing me.
Woke up craving those buns… There was no way I couldn’t make them!