Baker-Pastry Chef
Horeca

Burger bun

An original recipe from Giambattista Montanari
Recipe calculated for 17 pieces
2 completion stages

Download recipe

Corman products used for this recipe

Traditional Butter 82% fat - Block

Bring the water to the boil and pour in the rye flour, continuing to stir until the starch in the flour is gelatinised (like for choux pastry).
When the pre-dough is ready, cover with clingfilm and leave to cool to 75°C.
Put the rye pre-dough in a container with a lid on and leave to rise for 20 hours at 26°C.

175 g water 350 g rye flour

Mix the gelatinised rye flour dough with the flour, water and starter.
Make a very elastic dough, then add the erythritol, continue to knead until a good gluten mesh has formed again.
Drizzle in the eggs, then add the salt.
Lastly, add the butter 20°C.
Leave the dough to rest for 15 minutes then shape into 120 g-140 g balls.
Arrange on a baking sheet and place in a proofing cabinet for 3-4 hours at 26°C.
Brush with egg white and sprinkle with black sesame seeds.
Bake for 12-14 minutes at 200°C.
Once cooled, cut them in halves and fill as desired.

500 g Gelatinised rye pre-dough 750 g Strong bread flour – Strength 300/330 – Resistance/Elasticity 0.5 285 g water 280 g Natural rye starter 2 g Brewer's yeast 90 g erythritol 150 g whole eggs 25 g salt 120 g Traditional Butter 82% fat – Block

Burger bun

Pre-dough made from rye flour

Dough

Burger bun

Pre-dough made from rye flour

Dough

More recipes to find your inspiration