Soft Yoghurt Burger Buns
These soft yoghurt burger buns are soft, slightly chewy and easy to make at home. The yoghurt and milk give them a light richness without being heavy, while the high heat bake creates a golden crust with a tender centre. Shaped into round buns with a signature criss-cross top or finished with nigella seeds, they’re perfect for filling with the Persian Lamb Burger Patties, chevaps or anything saucy. A simple dough that proves beautifully and delivers bakery-style results without the fuss.
Servings: 6
Calories: 332kcal
Equipment
- bowl for proofing, oiled
Ingredients
- 150 g milk of choice
- 2 tsp dried instant yeast
- 500 g bread flour
- 1 ½ tsp salt
- 100 g full fat Greek yoghurt (dairy-free if required)
- 150 g water
Instructions
Thermo cooker
- Add milk and yeast to mixer bowl. Mix for 3 min/37℃/speed 1/MC off. Once combined let stand for 10 min.
- Add flour, salt, yoghurt and water. Knead using dough function for 5 min.
- Add dough to oiled medium sized bowl and cover with a tea towel. Place in a warm space to rise for 1-2 hr or until doubled in size.
- With 30 min left of your dough proving preheat your oven to 250℃ fan forced.
- Place dough onto silcone mat and divide into 4-6 portions for large rolls or 8 portions for small rolls. you want to flatten the portion into a disc shape and place on a lined baking tray with a few cms apart.
- Using the back of a knife you place a crease on the top of the bun horizontally then again vertically so you have a criss cross pattern on top. Alternatively you can opt to sprinkle with Nigella seeds.
- Bake your buns for about 15 min until golden on top.
Notes
Serve with Chevaps, Ajvar, Lamb Burgers.
Nutrition
Calories: 332kcal | Carbohydrates: 63g | Protein: 13g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Cholesterol: 4mg | Sodium: 610mg | Potassium: 131mg | Fiber: 2g | Sugar: 2g | Vitamin A: 52IU | Vitamin C: 0.003mg | Calcium: 64mg | Iron: 1mg
