6372-burger-buns-colorati-morat-molino-merano

Colourful Burger Buns

In collaboration with Julia Morat

Source: https://www.meranermuehle.it/rcp_recipe/colourful-burger-buns

Total time

2 Hours 55 Minutes

Baking/cooking time

22 Minutes

Rest time

2 Hours

Difficulty

easy

Ingredients

for 6 spinach buns and 6 tomato buns

Portions

		FOR THE BASE DOUGH
500	g	Soft wheat flour no. 4 type 00
25	g	ADAM - lievito madre natural yeast with dry yeast
230	g	lukewarm milk
20	g	sugar
1		egg
10	g	salt
40	g	butter, at room temperature
		FOR FLAVOURING THE DOUGH
90	g	tomato paste
100	g	spinach, cooked and well squeezed
20	g	milk
		ADDITIONALLY
	q.s.	sesame seeds
	q.s.	milk
	q.s.	linseed

Preparation

Place the flour and lievito madre ADAM in the mixing bowl. Add the lukewarm milk, sugar and egg and turn on the stand mixer. After a couple of minutes add the salt and knead until you have a fairly homogeneous dough. Add the soft butter in cubes and continue kneading until you have a smooth and homogeneous dough.
Blend the spinach with the milk. Divide the dough into two equal pieces using a scale. Knead one half with the tomato paste and the other half with the spinach puree, each time until you have a homogeneous dough. The dough can of course also be prepared by hand.
Shape each dough into a ball, place both in a bowl or other container with a lid and leave to rise until doubled in volume. This takes approx. 1.5–2 hours.
Once the doughs have doubled in volume, transfer them to a lightly floured work surface and divide each into 6 equal pieces using a scale. Shape each piece into a smooth ball and place on a baking tray lined with baking paper. Flatten slightly with your hands. Cover with a clean tea towel and leave to rest for 30 minutes. Meanwhile preheat the oven to 180 °C (356 °F) (top/bottom heat).
Brush the buns with milk, sprinkle the tomato buns with linseed and the spinach buns with sesame seeds. Bake at 180 °C (356 °F) for 20–25 minutes until golden brown. Remove from the oven and fill as desired.

Tip: Before filling, cut the buns in half and briefly toast the cut sides in a dry pan for a little crunch. The colourful burger buns can also be frozen perfectly in freezer bags.

In collaboration with @passionecooking

Soft wheat flour no. 4 type 00

La farina di grano tenero tipo 00 nr. 4 del Molino Merano è una farina versatile ed è nota anche come farina universale. Viene utilizzata in cucina per tutti le ricette improvvisate - una farina polivalente che si adatta ad ogni occasione, da tenere sempre in dispensa! È prodotta con chicchi di grano selezionati e di alta qualità.

1000 g

€1.65

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