Beetroot Burger Buns

Beetroot Burger Buns

Ingredients

Beetroot Puree

• Beetroots 2
• Oil 1 tbsp
• Butter 5 tbsp

Dough

• Milk 3/4 cup, warm
• Active dry Yeast 2 tsp
• Sugar 1 tbsp
• Egg 1
• All-purpose flour 4 cups
• Salt 1 tsp

Egg Wash

• Egg 1
• Water 1 tbsp
• Sesame seeds 1 tsp
• Flax seeds 1 tsp Optional

Preparation

1. Yeast Blooming: Add warm milk in a big transparent cup and add yeast and sugar. Mix and allow to stand for 7-10 minutes until the froth equals the height of the liquid in the cup.
2. Beetroot Puree: In the meantime, wash the beetroots thoroughly. Pat Dry and place them in a microwave safe bowl.
3. Oil the beetroots and poke a few times with fork, cover and cook on high for 7-8 minutes until well cooked.
4. Take out, cut the stem (no need to peel the skin) and add to a food processor along with butter. Process into a fine puree. Keep aside.
5. In a big mixing bowl add 3.5 cups of all-purpose and keep remaining flour for later (if needed). Add salt and mix.
6. Add the beetroot puree to flour and start mixing with hand until the beetroot is evenly distributed. No Need to start kneading at this stage.
7. Now add yeast mixture and beaten egg and start kneading.
8. Knead for 8-10 minutes until the dough is smooth. If needed add more flour from the remaining flour spoon by spoon.
9. NOTE: Dough should be very soft, softer than regular buns dough. If the dough is dense then the resulting buns will be tough and hard.
10. Shape the dough into a ball, apply oil all over, cover and allow to rise until doubled in size. It can take 40-60 minutes depending on the kitchen climate.
11. Now take the dough out and divide into 8 pieces.
12. Shape into dough balls and place in the baking trays (4 dough balls in one tray).
13. Whisk egg and water and apply on the dough balls with a brush.
14. Sprinkle seeds on top.
15. Cover the trays with a cloth and wait for another 20-30 minutes until doubled in size.
16. While the dough balls are rising, preheat the oven at 200°C using lower rod only.
17. Remove the cloth and place the doubled dough balls tray in the oven and bake at lower heat for 10-12 minutes at 200°C until the upper surface of the buns is not shiny.
18. Take out and cut into half and stuff with your favourite filling.
19. Enjoy!

https://youtu.be/KRPP7TgH958

Print Recipe

Beetroot Burger Buns

Author: Naush

Ingredients

Beetroot Puree

• Beetroots 2
• Oil 1 tbsp
• Butter 5 tbsp

Dough

• Milk 3/4 cup warm
• Active dry Yeast 2 tsp
• Sugar 1 tbsp
• Egg 1
• All-purpose flour 4 cups
• Salt 1 tsp

Egg Wash

• Egg 1
• Water 1 tbsp
• Sesame seeds 1 tsp
• Flax seeds 1 tsp Optional

Instructions

• Yeast Blooming: Add warm milk in a big transparent cup and add yeast and sugar. Mix and allow to stand for 7-10 minutes until the froth equals the height of the liquid in the cup.
• Beetroot Puree: In the meantime, wash the beetroots thoroughly. Pat Dry and place them in a microwave safe bowl.
• Oil the beetroots and poke a few times with fork, cover and cook on high for 7-8 minutes until well cooked.
• Take out, cut the stem (no need to peel the skin) and add to a food processor along with butter. Process into a fine puree. Keep aside.
• In a big mixing bowl add 3.5 cups of all-purpose and keep remaining flour for later (if needed). Add salt and mix.
• Add the beetroot puree to flour and start mixing with hand until the beetroot is evenly distributed. No Need to start kneading at this stage.
• Now add yeast mixture and beaten egg and start kneading.
• Knead for 8-10 minutes until the dough is smooth. If needed add more flour from the remaining flour spoon by spoon.
• NOTE: Dough should be very soft, softer than regular buns dough. If the dough is dense then the resulting buns will be tough and hard.
• Shape the dough into a ball, apply oil all over, cover and allow to rise until doubled in size. It can take 40-60 minutes depending on the kitchen climate.
• Now take the dough out and divide into 8 pieces.
• Shape into dough balls and place in the baking trays (4 dough balls in one tray).
• Whisk egg and water and apply on the dough balls with a brush.
• Sprinkle seeds on top.
• Cover the trays with a cloth and wait for another 20-30 minutes until doubled in size.
• While the dough balls are rising, preheat the oven at 200°C using lower rod only.
• Remove the cloth and place the doubled dough balls tray in the oven and bake at lower heat for 10-12 minutes at 200°C until the upper surface of the buns is not shiny.
• Take out and cut into half and stuff with your favourite filling.
• Enjoy!