Easy BBQ Burger Baps
We all like to rush out at the first sign that there might be some sunshine, dust down the barbecue and savour the smells and flavours of outdoor cooking. In the UK, each sunny day may be the last for some time, so we have to make the most of it!
One part of the barbecue that seems neglected is the sad, rather soulless burger bap. We seem to sacrifice quality for ease and happily put our lovingly carbonised creations into a flavourless, soggy bap. These described here are quick and easy (they even use fast-acting yeast!) and freeze well.
These have just the softness (thanks to the milk and butter) needed for barbecue burger baps and more taste than the goo the supermarkets offer. Why not make some yourself?
- 100g warm milk (15%)
- 185g warm water (28%)
- 1 sachet fast-acting dried yeast (you could use 2tbps Sekowa Backferment, but allow longer for the proofing)
- 80g melted butter (and a little more for brushing) (13%)
- 20g sugar (3%)
- 10g mustard powder (optional) (1.5%)
- 6g Diax (optional - better crumb) (1%)
- 1/4 tsp salt (2g or 2%)
- 650g strong white flour (100%)
Mix the water and milk with the sugar. Add the dried yeast (or if using, 1-2 tbsp Sekowa Backferment Starter). Leave in a warm place and covered until bubbling away (longer if using the Sekowa baking ferment). Stir in the melted butter and the dry ingredients, mixing until it forms a dough (mustard will give a little more flavour and Diax will give a better crumb). Tip the dough onto a worksurface, scraping the bowl of any remaining dough. Kneed for a little while until the dough becomes soft and elastic - a few minutes.
Return the dough to a lightly oiled bowl and cover with a damp cloth until doubled in volume.
Give the dough a quick, light kneed, then roll out to about 15mm (1/2 inch) thick. Using a 3" crumpet ring, cut the baps from the dough, placing each onto a greased baking sheet. Cover and leave until risen again to about double the height.
Brush the baps with more melted butter (and top with sesame if desired) and bake at 200°C for about 20 minutes.
Makes around 15 baps.