Ingredients
For the Levain (prepare the night before)
- 1/2 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1/3 cup water
- 2 tablespoons ripe sourdough starter (100% hydration)
For the Tangzhong
- 1/2 cup all-purpose flour
- 1 cup plus 2 tablespoons whole milk
For the Main Dough
- 4 cups all-purpose flour
- All of the tangzhong
- 1/4 cup plus 1 tablespoon whole milk
- 1/2 cup plus 1 tablespoon unsalted butter, softened
- 1 1/2 tablespoons organic cane sugar
- 1/2 cup water
- 2 1/2 teaspoons Diamond Crystal kosher salt
- 1/4 teaspoon ground cardamom
- All of the ripe levain
For the Topping
- 1 large egg and 1 tablespoon whole milk for egg wash (optional)
- Raw sesame seeds (optional)
Prepare the Levain and Dough
The night before you plan to bake, mix all the levain ingredients in a tall jar, cover it, and let it ripen at a warm room temperature for ~12 to 14 hours. At the same time, take the butter out of the fridge, cut it into pats, and let it soften on a plate.
The next morning, make the tangzhong. In a small saucepan, whisk the flour and milk together and cook over medium-low heat, whisking constantly, until it thickens into a paste that looks like mashed potatoes. This should take about 5 to 7 minutes. Spread it on a small plate to cool down.
To mix the dough, add the flour, tangzhong, milk, sugar, water, salt, and ripe levain to the bowl of a stand mixer fitted with a dough hook. Mix on low speed for a couple of minutes until everything comes together.
Increase the speed to medium and knead for about 7 minutes. Let the dough rest for 5 minutes, then mix on medium again for another 3-4 minutes until the dough is strong and clings to the hook.
With the mixer on low, add the softened butter one piece at a time, waiting for each to be absorbed before adding the next. Once all the butter is in, the dough should be in a cohesive, slightly sticky ball.
Transfer the dough to a covered container and let it bulk ferment at a warm room temperature for about 3 1/2 hours.
Shape and Bake the Buns
Line two baking sheets with parchment paper. Gently scoop the dough out onto a lightly floured surface and divide it into 10 equal portions, about 135 grams each.
Shape each portion into a tight ball. Cover the shaped buns and let them proof for about 2 1/2 hours, until they look puffy and feel very light.
About 30 minutes before you’re ready to bake, get your oven preheating to 450F with racks in the upper and lower thirds.
If you’re using an egg wash, whisk the egg and milk together. Brush a thin layer over the tops of the proofed buns and sprinkle with sesame seeds if you like.
Bake for 15 minutes. Then, rotate the pans, reduce the oven temperature to 425F, and bake for another 5 to 10 minutes until they’re nicely colored.
Let the buns cool on the baking sheets for about 5 minutes before moving them to a wire rack to cool completely.
Fluffy Milk Bread Hamburger Buns
Ingredients
For the Levain (prepare the night before)
- 1/2 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1/3 cup water
- 2 tablespoons ripe sourdough starter 100% hydration
For the Tangzhong
- 1/2 cup all-purpose flour
- 1 cup plus 2 tablespoons whole milk
For the Main Dough
- 4 cups all-purpose flour
- All of the tangzhong
- 1/4 cup plus 1 tablespoon whole milk
- 1/2 cup plus 1 tablespoon unsalted butter softened
- 1 1/2 tablespoons organic cane sugar
- 1/2 cup water
- 2 1/2 teaspoons Diamond Crystal kosher salt
- 1/4 teaspoon ground cardamom
- All of the ripe levain
For the Topping
- 1 large egg and 1 tablespoon whole milk for egg wash optional
- Raw sesame seeds optional
Instructions
- Mix levain ingredients in jar, cover, let ripen 12-14 hours at room temperature.
- Make tangzhong: whisk flour and milk in saucepan over medium-low heat until thickened, 5-7 minutes. Cool.
- Mix flour, tangzhong, milk, sugar, water, salt, and levain in stand mixer with dough hook on low until combined.
- Knead on medium 7 minutes, rest 5 minutes, knead 3-4 minutes more.
- Add softened butter pieces gradually on low speed until incorporated and dough forms cohesive ball.
- Bulk ferment covered at room temperature 3.5 hours.
- Divide dough into 10 portions (135g each), shape into balls.
- Proof shaped buns 2.5 hours until puffy.
- Preheat oven to 450F.
- Brush with egg wash and sprinkle sesame seeds if using.
- Bake 15 minutes, rotate pans, reduce to 425F, bake 5-10 minutes more until golden.
- Cool on sheets 5 minutes, then transfer to wire rack.
Notes
