12/29/2025
Black Burger Buns Recipe
📌INGREDIENTS
✅For the Bun
* 180 g lukewarm water if using the conventional method
* 2 tsp instant yeast
* 30 g butter at room temperature
* 1 large egg whole
* 1 large egg (yolk only)
* 420 g plain all-purpose flour
* 25 g sugar
* 1¼ tsp salt or if you used flaked like me make it 1½ tsp
* ½ – 1 Tbsp Activated Charcoal
✅For the Topping
* 20 g melted butter use if you want your buns soft
* 1 egg white use if you want your buns with a crispier top and want seeds to stick
📌INSTRUCTIONS
✅Conventional Method
1. Add the lukewarm water to your mixing bowl or bread machine then sprinkle the yeast over the surface leave to rest for 5 minutes.
2. Add the remainder of the dough ingredients then mix by hand, mixer, or bread machine — knead long enough to make a soft, smooth dough.
3. Cover the dough, and let it rise for 1 to 2 hours, or until it’s nearly doubled in bulk.
4. Gently deflate the dough and divide it into 8 pieces. Shape each piece into a round ball; flatten to about 3″ across. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about an hour, until noticeably puffy.
5. If desired, brush the buns with the melted butter and allow to prove. Cover with cling film and allow to rise for around another hour. They’re ready to bake if you can push your finger in and the indent slowly releases back. If it springs back quickly and you can’t see any impression at all, prove longer, if you put your finger in and the indent stays in you’ve proved too far. Just don’t let it get that far, lol. Keep checking after an hour at room temperature.
6. If desired, when proved, add the the egg white with a Tbsp of water mixed with a fork and brush the surface of each bun then sprinkle with sesame seeds.
7. Bake the buns in a preheated 190°c oven for 18 to 20 minutes, remove them from the oven, and brush with the remaining melted butter. This will give the buns a satiny, buttery crust.
8. Cool the buns on a rack.
✅Thermomix Method
1. Weigh 180 gm of water straight from the tap into the TM bowl then add your 2 tsp of yeast, taking care not to pop it onto the blades but into the water.
2. Set the TM to 37°c/3 min/Sp 1 when the time is up leave to rest for 5 minutes.
3. Weigh or measure the remainder of the dough ingredients into the TM bowl (pop the charcoal powder in first, so it doesn’t escape through the hole in the lid and make a mess) and mix on speed 5/15 seconds to combine then knead for 3 minutes on interval speed. (Wheat symbol)
4. Once complete, leave the dough in the TM bowl and pop the MC in place. Leave to rise till doubled in size. This should take around an hour.
5. Remove the dough from the TM bowl and divide into 8 or 9 buns depending on what size you want them. (around 95 g each for 8)
6. Shape each bun into a ball then gently flatten the top by pressing down with the flat of your fingers or palm of your hand.
7. If desired, brush the buns with the melted butter and allow to prove. Cover with cling film and allow to rise for around another hour. They’re ready to bake if you can push your finger in and the indent slowly releases back. If it springs back quickly and you can’t see any impression at all, prove longer, if you put your finger in and the indent stays in you’ve proved too far. Just don’t let it get that far, lol. Keep checking after an hour at room temperature.
8. If desired, when proved, add the egg white with a Tbsp of water mixed with a fork and brush the surface of each bun then sprinkle with sesame seeds.
9. Bake the buns in a preheated 190°c oven for 18 to 20 minutes, remove them from the oven, and brush with the remaining melted butter. This will give the buns a satiny, buttery crust.
10. Cool the buns on a rack.
