During our fasting month, Andreas developed an intense craving for burgers. So we decided one Friday to have Burger Day. We would make burger buns, get burger toppings, and make french fries, and it would be glorious! Ever since that day, we’ve had Burger Day a few more times, and always looked forward to it for days in advance. One reason why it was so so amazing? The buns.
We surfed foodgawker for the perfect burger bun recipe, and Andreas chose this one.
This is the perfect burger bun recipe. I thought “egg wash? Putting a pan of water in the oven? That sounds scary!” but it wasn’t. Not only was it not scary, it was also magic. These are practically magical buns. Sometimes, it just feels good to cook something that turns out looking so perfect that you can feel for a bit like a fancy schmancy professional baker. These are that thing.
The recipe says that each rising could take 1-2 hours, until doubled. I made the mistake the first couple times baking them to let them rise a bit long, more towards the 2 hour mark, thinking to myself “bread can’t rise too much, right?”, and they turned out a bit large and flat, so–a word of warning, don’t do that.
These were wonderful for our burgers
but also amazing the next day for breakfast with Nutella. Seriously. It tasted like a donut. I’m not even kidding.
Don’t mind that big old plastic bag on the table. I’ll get better at picture-taking. I promise.