The most epic Moonrise Kingdom lunch: Homemade hamburger buns

DSC_1711I have been trialling ideas for the Moonrise Kingdom lunch menu. Pulled pork is a staple in our house. You know it’s Friday here because the slow cooker is on and the house smells like BBQ sauce. It is quite simply the best way to end a working week. I will do a post on the pulled pork recipe – most likely this Friday… But first I wanted to do a post on hamburger buns.

DSC_1695I thought that if I am going to serve pulled pork at MK lunch, I needed to do something a little special. What will lift delicious pulled pork to supremely delicious pulled pork? A good bun. That’s what.

So on Friday I made hamburger buns out of my new favourite cookbook: New York Cult Recipes by Marc Grossman (buy here). I’m massively into baking bread at the moment and this is hands down the best bread recipe I have tried yet.

DSC_1698So I know this recipe might seem like a hassle, particularly when you can buy hamburger buns for €1 in your local grocery store – but it is just so worth it. There are few things more satisfying than taking these golden buns of deliciousness out of the oven, dolloping some pulled pork and homemade coleslaw on them, scoffing them down and following it up with a cold beer.

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Recipe (makes about 10):

Dry Ingredients

– 650g strong flour

– 2 tspn dried yeast

– 3 tbsp caster sugar

– 2 tspn salt

Wet Ingredients

– 145ml water

– 50g butter

– 185ml milk

– 4 egg yolks

Glaze

– 1.5 tbsp milk

– sesame seeds

1. To make the dough – Combine all the dry ingredients. Heat the water and butter in a saucepan until the butter is melted. Remove from the heat and add the milk. You want this mixture to be between 49 – 55 degrees celsius, so check it with a thermometer.

Combine the dry and wet ingredients. Start kneading and then add the yolks one by one, kneading well after each addition. Keep kneading until the dough is very elastic (10 minutes in an electric mixer, 10 – 20 minutes by hand). Form a smooth ball of dough, place it in an oiled container and cover with plastic wrap. Let it rise at about 1.5 hours at room temperature until it has doubled in volume.

2. Shaping and the second rise – Divide the dough into equal portions – I chose 10. Shape the dough into balls, then place into round buttered and floured moulds. I don’t have proper hamburger moulds, so I made mine out of tin foil. All I did was take a square of tin foil and moulded it over the bottom of a whiskey glass ( 10-12 cm diameter) – all you want to do is make a little dish out of tin foil with sides about 1.5cm high. You don’t have to do this, but it gives the buns shape and a nice flat base.

Place the moulds on a baking tray, sprinkle with flour, then cover loosely with plastic wrap and leave to rise for at least an hour. They should double in volume.

3. Baking – Preheat your oven to 220 degrees Celsius. Glaze the buns by brushing with milk, but be careful not to crush them. Sprinkle with sesame seeds. Cook the buns in the oven for about 1- – 12 minutes until golden brown. The undersides should be lightly coloured.

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