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Spicy Burger Buns

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Adjust Servings:
550 g All purpose flour
250 ml Fresh milk
125 ml luke warm water
60 g Salted Butter Salted butter is usually found widely in Sri Lanka
3 Tsp White sugar
2 1/$ Tsp Active dry yeast
1 1 /2 Tsp Himalayan salt Any salt would be fine
2 Large eggs
2 Green chilli Finely chopped
1/4 of an onion Onions finely chopped
1/4 Tsp Turmeric

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Spicy Burger Buns

Amazing spicy burger buns

  • Spicy

Spicy burger buns for a quick snack or to make scrumptious hamburger

  • Serves 11
  • Medium






Activate the Yeast

Slightly warm up the water, add the sugar to lukewarm water, mix well and to the same add the active dry yeast. Let it sit for one or two minutes until the bubbling starts this means the yeast is good and you can use. Yeast can be activated by mixing the sugar and yeast in lukewarm milk, but always it's better to use water, there may have a chance to get spoiled yeast and the milk will go waste.


Prep the mix

Heat the milk to a lukewarm and add butter to it and mix until the butter is completely dissolved.
To the bowl add flour, salt, turmeric and then add milk and butter mixture, activated dry yeast and the eggs. Mix well using a spatula. The dough will come out soft and smooth but will be little sticky, this is fine.


Knead the dough

Sprinkle flour on the tabletop and start kneading the prepared dough. (You can use a food mixer for this but if you enjoy you can always burn some calories by doing it by hand, if you are using a machine mix it for about 10 minutes).
When kneading, stretch the dough and fold it back on top of it. Sprinkle more flour as you knead, You're looking for a dough that doesn't stick to your hand, when you poke the dough it should slightly bounce back(check the image)

90 minutes

Let the dough rise

Grease the bowl by using oil or a cooking spray, place the dough and cover it with a cling film, let it sit for 60- 90 minutes until it has tripled in size.


MIx in the hot stuff

Once the dough has risen, using your finger press the dough and place it on the tabletop which was sprinkled with flour. spread the diced chillies and onions onto the dough and fold it several times to mix all the ingredients.

60 minutes

Make small buns

Divide the dough into small 11 pieces each of the dough balls weighed about 110g -120g. Using your hand and work surface gently rotate the dough ball by pushing it against the board.

Lay a baking sheet on a baking tray and place the small balls on the tray leaving an inch apart. Cover it with fresh film and let it rest for about an hour make sure not to press the cling film as it will damage the balls. ., this tripled the size of the dough.


Prepare for baking

Glaze them with egg wash (broken and beaten egg), do so very gently so that you don't deflate the buns. Spread sesame seeds on top of the buns as a decorative but its completely optional. Preheat the oven to 190 C and bake for 15 to 18 minutes.

Take out of the oven and let it rest on a wire rack.

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