Soft Enriched Buns — BKY-P-004

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Buns · Production

Soft Enriched Buns

Burger Buns 100 g · Hotdog Buns 90 g

5 kg

Batch Size

Burger Buns

Hotdog Buns

45–60 min

Bulk Ferment

30–40 min

Proof

185–195°C

Bake Temp

13–16 min

Bake Time

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Food Cost FJD

Ingredients — Baker's %

DOUGH

Bread Flour100%5.000 kg

Milk (warm 35–38°C)D30%1.500 kg

Water (warm)28%1.400 kg

Salt2%0.100 kg

Caster Sugar5%0.250 kg

Butter (softened)D5%0.250 kg

Eggs (lightly beaten)E5% ≈5 eggs0.250 kg

Bakels Lecitem Universal1%0.050 kg

Bakels Instant Dry Yeast2%0.100 kg

EGG WASH + FINISH

EggE—1 each

MilkD—30 ml

Sesame Seeds (burger buns, optional)SE—as needed

Method

1
Combine flour, Lecitem, sugar and salt. Rub in softened butter until no dry lumps remain.
2
Activate yeast in warm milk (35–38°C) 5 min until foamy.
3
Add yeast, beaten eggs and milk/water blend. Mix low 2 min, medium 10–12 min. Smooth, supple, slightly tacky. Target 26–27°C.
4
Bulk ferment 45–60 min. Fat slows fermentation — do not shortcut.
5
Knock back. Scale — Burger buns: 100 g round, flatten slightly · Hotdog: 90 g long 12–14 cm. Space well on trays.
6
Proof 30–40 min until puffy and springy.
7
Brush tops with egg wash (1 egg + 30 ml milk). Sesame on burger buns if using. Sesame = SE — confirm standard finish and lock allergen status.
8
Bake 185–195°C, 13–16 min. Internal 93–96°C. Cool fully before splitting.

Allergen Note: G + D + E in base dough. Sesame seeds on burger buns = SE if applied. Decide on standard finish and lock allergen declaration. Consistency is critical.

Critical Points

⚑Lower bake temp — 185–195°C only. Enriched interior needs time. High temp = burnt outside, raw centre.
⚑Fat and eggs slow yeast — full 45–60 min bulk ferment required. Do not shortcut.
⚑Sesame decision: Lock in whether sesame is standard on burger buns. Inconsistent application creates allergen risk.
⚑Cool fully before splitting — cutting warm enriched buns compresses the crumb.

Plantation Island Resort · Bakery & Pastry Production

Chef Don Christie · Rev 1.1 · Mar 2026