Burger Buns by Pavel Berky

Remove 40 g of flour into a saucepan. Add water and, stirring constantly, cook a thick porridge (tangzhong). Let it cool down, then place it in the refrigerator for at least 5 hours. Take it out of the refrigerator an hour before preparing the dough so it reaches room temperature.

Place all dry ingredients into the bowl of a kitchen robot. In another bowl, mix milk with egg. Turn on the robot and mix the dry ingredients. Add the milk with egg and the chilled tangzhong, let it mix at medium speed until everything combines. Finally, add the softened butter and knead into a smooth, pliable dough. Transfer it to a clean bowl, cover with cling film, and let it rise for 40–60 minutes, or until it doubles in volume.

After rising, divide the dough into equal parts and shape them into buns. Place them on a baking sheet lined with parchment paper, cover with cling film, and let them rise for another 30 minutes. Then brush them with beaten egg and bake in an oven preheated to 200 °C for about 20 minutes. The surface should be dark golden brown.