Buns and Burgers by Gregory Berger

Author:Gregory Berger [Berger, Gregory]
Language: eng
Format: epub
ISBN: 9781642501179
Publisher: Mango Media
Published: 2019-08-15T15:38:59+00:00

Peanut Butter Buns

We have a jar of powdered peanut butter that I bought for protein shakes, and it’s been staring at me for weeks. Could I use it in a bun? Actual peanut butter resulted in a sticky disaster, but the powder? Perfect! The buns also have crushed peanuts inside and on top, for extra crunch.

Prep time:

30 minutes, plus about 1.5 hours to proof

Cook time:

15-18 minutes

Makes 8 buns

To Make This Bun

• 1 cup slightly warm buttermilk

• 2 tablespoons unsalted butter, cold, cut into pieces

• 1 large egg

• 3¼ cups bread flour

• ¼ cup sugar

• 1¼ teaspoons salt

• 2 teaspoons active dry yeast

• ½ cup powdered peanut butter

• ½ cup crushed peanuts

• 1 egg yolk (for egg wash)

• 2 tablespoons crushed peanuts for top

In the mixer bowl, stir everything together except the egg yolk for the wash and the peanuts reserved for the top). Mix with the dough hook for about 5 minutes or until the dough forms one or more smooth balls.

If there are several balls, use your hands to combine. Cover with a towel for about 1 hour or until doubled in size.

Divide the dough into four pieces. Do your best to roll each piece into a smooth ball. It helps to fold the dough over itself, so that the top side of the ball has a tight smooth surface. Make sure you place it seam side down on the parchment.

Preheat oven to 375 degrees.

Place the balls on two parchment lined baking sheets, four per sheet. Lightly cover, and let rise for about 1.5 hours or until very puffy.

Lightly brush each bun with egg yolk (mix a yolk with a few drops of water). Sprinkle the tops with crushed peanuts or leave them off.

Bake for about 15 to 18 minutes or until golden brown. Let cool on wire racks.

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