Burger buns

Instructions

1. To make the yudane, mix the boiling water with the flour until no dry flour remains. Leave to cool in the fridge.
2. When cool, mix the milk with the sugar, yeast, egg yolk (keep the yolk for coating), salt and yeast. Add the yudane and flour and knead. The dough is quite moist, so after mixing it first, leave it to stand for 15 minutes and then knead for about 6 minutes.
3. Add the butter in pieces and knead for a further 3 minutes.
4. Leave to rise for approx. 2-2.5 hours. The dough should initially be at approx. 25°C. If not, either leave the dough to rise for longer or leave it to rise in the oven with the light on.
5. Shape the dough into 4 equal-sized pieces (approx. 135 g each) and cut into rounds. Cover with cling film and leave to relax for 20 minutes.
6. Flour the dough pieces a little and fold them in a few times with the pretty side down and round them.
7. For final proofing, dust with a little flour and cover with cling film and leave to rise for approx. 2 hours. Put back in the oven with the light on when the dough temperature is slightly cooler.
8. Preheat the oven to 160°C fan oven 30 minutes before the end of the piece proofing.
9. When cooked, brush the patties with egg white and sprinkle with plenty of sesame seeds. Press the seeds down a little to make sure they don't fall off in the oven.
10. Bake for approx. 25 minutes. Leave to cool for at least 15 minutes. Optionally spray with a little water for extra shine.