Black Burger Buns with Activated Charcoal Flour

Black burger buns are baked with activated-charcoal flour - a fresh-yeast dough with honey and olive oil, portioned at 70 g per bun. After an hour of rising and a half-hour proof, they're brushed with egg, sprinkled with sesame seeds, and baked for just 15 minutes at 200°C. I recommend baking them ahead of time for your burgers.

Black Burger Buns with Activated Charcoal Flour

Soft black burger buns made with activated-charcoal flour, honey in the dough, and sesame seeds on top.

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Prep Time 25 minutes mins

Cook Time 15 minutes mins

Rising time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 10 minutes mins

Servings: 5 buns

Course: Buns and rolls

Cuisine: Home cooking

Ingredients Method

Ingredients

  

• 150 g black flour
• 50 g flour plus 50 g more for kneading
• 10 g sugar
• 0.5 tsp honey
• 10 g fresh yeast
• 125 ml water warm
• 1 tbsp olive oil
• beaten egg for brushing
• sesame seeds for sprinkling

Method

 

1. Dissolve the fresh yeast in warm water, add the sugar and honey, and stir again. Add 150 g of black flour and 50 g of regular flour and knead the dough, working in the olive oil and gradually adding more wheat flour as you go. Knead for about 10 minutes until smooth.
   
2. Gather the dough into a ball, cover with plastic wrap, and set in a warm place for one hour.
   
3. Divide the risen dough into portions - you'll get 5 pieces of about 70 g each.
   
4. Shape into buns and let rise for another 30 minutes. Brush with beaten egg and sprinkle with sesame seeds. Bake for 15 minutes at 200°C.
   
5. Remove and let cool. Enjoy!
   

Tips

• Without ready-made charcoal flour, use regular flour and add powdered activated charcoal at a rate of 4 g per 250 g of wheat flour.
• Knead the dough for at least 10 minutes: this determines how soft the crumb of the bun turns out.