Black squid-ink buns

Name: Black squid-ink buns
Prep time: 30 min
Cook time: 15 min
Total time: 3 h 45 min
Yield: 7
Cuisine: En
Ingredients: 500 g flour; 25 g sugar; 10 g salt; 20 g fresh yeast; 1 egg; 72 ml milk; 200 ml water; 30 g softened butter; oil (egg white); sesame seeds; (+8 g squid ink)

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Side dish

Easy

3 h 45 m

334 Kcal

How about making some little buns... all black?! What a great idea for a Halloween meal :-D Their wonderfully soft texture will accompany you throughout the meal! Or you can use them to make horrifically tasty burgers ;-) Check out our detailed written, photo, and video explanations below to discover the secret ingredient we used to color our little buns :-)

Materials

Stand mixer with dough hook
brush

Preparation

Preparation30 min

Waiting time3 hours

Cook time15 min

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!

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Observations

The oil: we used oil to brush the buns and make the sesame seeds stick. However, we recommend using egg white, as our sesame seeds 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 dissolved beforehand in a little warm water.
Avoid putting salt and sugar in contact with the yeast, as this will deactivate it.

The squid ink: to use as much of the ink in the packet as possible, feel free to dilute it with some of the water in the recipe!