Leiths x Gipsy Hill: Beer Burger Bun

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Leiths x Gipsy Hill: Beer Burger Bun

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Serves 4

30g butter
1 tsp soft light brown sugar
130ml Baller - Hazy Pale Ale
15g fresh yeast
225g strong plain white flour
1 tsp salt
1 egg, beaten
1 tbsp sesame seeds


  1. Bring the sugar, beer and the butter to a boil, bubble for 2 minutes, then allow to cool until lukewarm. This may take about 10 minutes.
  2. Use 1-2 spoonfuls of this liquid to the yeast and mix into paste.
  3. Sift the flour and salt into a large mixing bowl. Make a well in the centre and pour in half the egg, yeast and beer. Mix, first with a knife, and then with your fingers, to a soft but not sloppy dough. Knead on a lightly floured surface for 10 minutes or until smooth, a little shiny, and very elastic.
  4. Put the dough back into a clean lightly oiled bowl and cover with a piece of oiled clingfilm. Leave in a warm place until it has doubled, around 1hr.
  5. Take the dough out of the bowl, knock it down and knead until smooth again. Shape the dough into 4 burger buns and place on a lined baking tray. Cover again with oiled clingfilm and return to the warm place to prove (rise again) until almost doubled in size.
  6. Meanwhile, preheat the oven to 200°C.
  7. Brush with remaining egg and sprinkle with sesame seeds.
  8. Bake the buns for 15-20mins until golden brown and feel light for their size. Cool on a wire rack.

Author: Leiths Teachers


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