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Hamburger bun (gluten-free)
Homemade buns with a crisp crust, a soft crumb, and the rich taste of freshly baked bread. The dough is easy to prepare — just let it rest briefly, shape the buns, and bake them until golden after rising. The result is 4 larger buns, perfect for breakfast, burgers, sandwiches, or simply with butter. What you fill them with is entirely up to your taste.
Ingredients
- 275 g NOMIX gluten-free flour
- 25 g buckwheat fine flour
- 40 g vegetable oil
- 155–160 g water
- 1 beaten egg (30 g for the dough, the rest for brushing)
- 5 g salt
- 20 g sugar
- 12 g fresh yeast
- topping: sesame seeds, chia seeds, poppy seeds
For this recipe you need the following products:
- Crumble the yeast into lukewarm water.
- Add all the remaining ingredients, mix the dough, and knead it thoroughly.
- Let the dough rest for about 5 minutes.
- Shape the dough into 4 tightly rolled smooth buns.
- After shaping, gently flatten each bun with your palm or a flat object.
- Let the buns rise for about 45 minutes.
- Before baking, brush them with beaten egg and lightly sprinkle with seeds.
- Preheat the oven to 200 °C.
- Bake for about 15 minutes, until golden brown.
