If someone tells you they never mess up in the kitchen, it's most likely because they are never in it. Things get out of hand every now and than, to turn into a total disaster or a wonderful mistake, just ask the Tatin sisters about it.
This saturday afternoon i have been a busy bee in my kitchen, still in my american mood, i had settled for homemade hamburgers to go with my "Sex and the city" evening. I have a bun recipe, but i wanted to try out something new.
I came across a recipe that seemed to be popular, something the New York Times claimed to be the best bun recipe, and it has taken over the blogosphere apparently.
It is thought out for 16 buns, which is wayyyy too much for me, so i decided to divide the measurements by 2.
I started preparing the ingredients, and in the middle of it, got interrupted by my nieces and a non cooperating modem. When i went back to my recipe, i forgot to divide the last ingredients by 2, and realised it once done.
Well it worked out great! Those buns actually bounce back at you, they are light, airy, and i don't know if the original recipe works the same way, but this one definetly goes into my book! Because if this is wrong, i don't want to be right ;)
For 8 Big Buns
500gr of Flour
15gr of Fresh Yeast
10gr of Salt
25gr of Sugar
200ml of Tepid Water
75ml of Soy Milk
60gr of Butter, at room temperature
1 Egg to glaze
I used the kitchenaid with the dough hook. Mix the flour, the sugar and the salt in the bowl.
Dissolve the yeast in the teppid water and pour it in the flour, start mixing slowly. Add the soy milk, and both eggs that are slightly beaten. Mix it for about 3-4 minutes until it's well combined.
Add the butter in little cubes, wait for each to be combined before adding the next one. Beat it for an other 5 minutes until it's shiny and elastic.
Put a cling film on it, and let it raise for about 1h30 to 2 hours, until it doubled in size.
Put flour on your worksurface, invert the dough on it and spread some more flour on it to work it a little bit. Separate it in 8 equal size part. Leave it for 5 minutes.
Put baking sheets on your tray, and form your buns. Leave them to raise for an hour, an hour and a half under a clean cloth.
Preheat your oven to 200°C. When the buns are about one and half time bigger, glaze them with egg wash and spread sesame seeds on them.
Place in the oven for about 15 minutes, they should be a nice golden brown color.
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