A good burger bun has to be sturdy enough to carry the patty and soft enough not to fall apart when bitten. Boiled potato strikes that balance; its starch holds the moisture and the bun stays soft for two days. Pressing the dough flat as you shape it is necessary too, or it rises like a ball and the burger will not close.
Ingredients
For the dough
For the top
Method
-
Prepare the potato
Boil the potato, mash it and leave it until warm.
-
Activate the yeast
Mix the warm milk, yeast and sugar and leave for 10 minutes.
-
Knead
Add the mashed potato, egg, butter, salt and flour and knead for 10 minutes.
-
Prove
Cover and leave for 1.5 hours, until doubled.
-
Shape
Divide the dough into 8 equal pieces, round them and press them flat with your palm to 2 centimetres thick.
-
Second prove
Space them out on a tray and leave for 30 minutes.
-
Bake
Brush with egg yolk, scatter with sesame seeds and bake at 190 degrees for 18 minutes.
-
Cool
Cool on a rack; left on the tray the bottoms go damp.
Tips
- Do not skip flattening the dough as you shape it, or the bun rises like a ball and the burger will not close.
- The potato should be warm, as hot potato kills the yeast.
- Press the sesame into the egg wash and it will not fall off in the oven.
Nutrition
Values are per serving and approximate.