Smashed burger
BURGER BUNS
(Makes 10 x 90g buns)
Strong flour 500g
Egg 1
Sugar 60g
Active dry yeast 10g
Milk 300g
Soft Butter 95g
Salt 10g

METHOD

Mix the milk and eggs together
Add the egg & milk to the flour and knead for 5 minutes until you form a strong dough.
Then add soft butter and salt. Knead for 5 more minutes on speed 2
Prove in fridge for 3 hrs or overnight.
Portion 90g balls, place on baking sheet lined with baking parchment, cover and prove for 2 hours
Brush with egg wash (1 egg beaten)
Bake 170°C for 1618 minutes
Allow to cool before slicing.