1 piece egg
180 g flour
20 ml milk
1 tsp rapeseed oil
1 level tsp salt
15 g sugar
100 ml water
1 piece yeast (fresh)
Place the flour, water and 1/3 of the yeast in a bowl and knead into a dough.
Cover the starter dough and refrigerate for 24 hours.
Ingredients
70 g flour, 40 ml water, 1 piece yeast (fresh)
Mix the flour with the salt in a mixing bowl, add the water and knead.
Cover with a damp cloth and leave to rise for 30 minutes.
Separate the egg. Knead the egg yolk with the remaining ingredients, the starter dough and the remaining yeast to form a smooth dough.
Keep the egg white in the fridge for future use.
Ingredients
110 g flour, 1 level tsp salt, 60 ml water, 15 g sugar, 1 tsp rapeseed oil, 1 piece egg
Start the special programme “Prove dough” at 35°C and leave the dough to prove for 30 minutes.
Divide the dough into four equal-sized pieces and shape into balls.
Place the balls on the universal tray. Start the special programme “Prove dough” at 40°C and leave the dough to prove again for 45 minutes.
Start the “Brioche burger bun” programme and follow the steps. You will receive push notifications whenever a step takes place in the BORA X BO and you can confirm these at the relevant time.
Heat up some milk and brush the brioche burger buns with it.
Once the BORA X BO has heated up, put the food in the middle of the oven.
Ingredients
20 ml milk
Remove the baked burger buns from the oven and enjoy.
The buns are particularly tasty when you toast the cut sides of the buns in butter.
234.5
10.20 g
3.42 g
40.12 g
