Black squid ink buns
How about preparing some little buns... all black?! What a great idea for an Halloween meal :-D The terribly soft texture will accompany you throughout the meal! Otherwise, you can use them to create horrifically tasty burgers ;-) Check out our detailed explanations in written, photo + video format below to discover the secret ingredient that allowed us to color our little buns :-)
Ingredients
Materials
- Stand mixer with dough hook
- brush
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Preparation
Put the flour, salt, and sugar in the bowl of the mixer. Make a well and add the yeast. Add the egg, milk, water, and finally the squid ink. Knead for about 10 minutes at speed 3.
Gradually incorporate the softened butter. Form a ball with the dough and let it rest for 1.5 hours at room temperature under a cloth.
Degas the dough and form small balls of dough weighing 120 g each. Place the balls spaced apart on a baking sheet lined with parchment paper and let them rest for 1.5 hours at room temperature.
Brush the balls with oil (or egg white: see observations) and generously sprinkle with sesame seeds.
Bake for 15 minutes at 200°C (390°F).
It's ready, you can use it to make a monstrous burger if you wish!
Observations
The oil: we used oil to brush the burgers and hold the sesame, however we recommend using egg white, as our sesame came off after baking.
The yeast: We used fresh baker's yeast. You can find it in the bread and pastries section of your supermarket or at a bakery. You can replace it with dry baker's yeast previously dissolved in a little warm water.
Avoid putting salt and sugar in contact with the yeast, as it will render it inactive.
The squid ink: to use the maximum amount of ink from the package, feel free to dilute it with some of the recipe's water!
