Burger and hot dog buns made brioch style with sourdough and kefir.
I've always lots of kefir so I decided to make these with kefir not buttermilk. I also used some leftover sourdough levan I had, but also added some yeast as backup!
All weights in grams
550 white shipton mill no 4 100%
11 salt 2%
40 sugar 7%
4 instant yeast
50 sourdough starter 10%
50 rapeseed oil - cold pressed so nice and yellow 10%
300 keifir milk 54%
mix wet ingredients in one bowl, put dry in KA and add together, mix on setting no 2 for 8 minutes, it will be very silky and come away from the bowl.
Bulk at 24c for 3 hours until double.
Turn out and cut into 100 gram peices.
Shape into burger buns or hot dog buns required, my bun shaping is a lot better than my hot dog shaping so more practice required.
placed on baking sheet two inches apart and sprayed top with oil, covered with a large plastic bag.
left to rise for 2 hours at about 26c
oven heated 180c
buns brushed with egg and topped with sesame, but poppy seeds looks nice too.
cooked for 15 minutes until top nice and brown.
Added by: Gillian Pugh
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The Shipton Millers