Colorful buns
Burgers always work and almost everyone likes them. Today we want to replace the normal burger buns that you are used to with colorful ones. These are made with beetroot, curry and cuttlefish. Not only do they look pretty, they also taste really good! Enjoy your meal!
Preparation time 10 minutes
Cooking time 1 hour 15 minutes
Ingredients
Ingredients for 9-10 buns
FOR THE RED BEET BUNS
- 250 ml lukewarm beet juice
- 20 g fresh yeast
- 1 tbsp sugar
- 500 g flour
- 5 g salt
- 25 g butter, room temperature
- Smoked salmon
- Herbs Creme fraîche
FOR THE CURRY BUNS
- 250 ml water, lukewarm
- 20 g fresh yeast
- 1 tbsp sugar
- 500 g flour
- 5 g salt
- 1 tbsp curry powder
- ½ tsp turmeric
- 25 g butter, room temperature
FOR THE SEPIA BUNS
- 250 ml water, lukewarm
- 20 g fresh yeast
- 1 tbsp sugar
- 500 g flour
- 4 g cuttlefish (real squid ink)
- 5 g salt
- 25 g butter, room temperature
FOR THE TOPPING
- 1 egg yolk (size M)
- 25 ml milk
- 1 tbsp sesame seeds, black or white
Preparation
- As a base, mix the lukewarm liquid with the yeast and sugar and stir until the sugar has completely dissolved.
- Place the flour, salt, coloring or spices (if desired) and butter in the mixing bowl of the food processor and knead on medium speed for 4-5 minutes to form a semi-solid dough.
- Cover with cling film and leave to rise at room temperature for 30 minutes until doubled in size.
- Shape the risen dough into 80 g patties. Mix the egg yolk and milk together.
- Sprinkle the plancha plate with flour and place half of the patties on it, spacing them apart.
- Brush the patties with the egg yolk and milk mixture and sprinkle with sesame seeds to taste.
- Leave to rise again for 15-20 minutes at room temperature.
- Preheat the grill to 160 °C with the lid closed.
- Place the plancha plate on the grill and grill the buns with the lid closed for 12-14 minutes.
- Remove the finished buns from the grill and bake the second half in the same way.
