These buns are large and fluffy but strong enough to hold a heavier meat burgers such as brisket.
250g of baking potatoes
5 tbs of potato water
270g of strong bread flour
2 x large eggs
2 tbs of unsalted butter
2 tbs of Angus and Oink Gaucho Seasoning
1 tbs of granulated sugar
2 tsp of dried yeast
2 tsp of salt, preferably fine sea salt
2 tbs of black and white sesame seeds
Sliced red and green jalapeños or chilli
100g of cheese, I use a mature cheddar
Boil potatoes till soft and mash till fluffy. No lumps as this will present a problem with the buns rising. I use a potato ricer for a super soft texture. Mix in 2tbs of butter and set aside.
Measure in 250g of potato into a stand mixer bowl, add in flour, sugar, yeast, salt, Angus and Oink gaucho seasoning, potato water, and 1 egg. Slowly mix together and then need for up to 10 minutes. If you don’t have a mixer you can do it by hand.
Cover with a tea towel or shower cap and leave for an hour to rise until it doubles in size.
Turn the dough out onto a lightly floured surface and roll into a large ball. Weigh the ball and divide dough into 8 portions. I weigh each portion so they are all the same size.
Roll into small balls using your hand over the top of each ball as a cage and roll round and round till you get a smooth seamless ball and place on a baking matt, cover with a tea towel and leave to double in size again for about an hour.
Once risen beat the remaining egg and wash the dough balls all over twice. Sprinkle with Angus and Oink Gaucho Seasoning and then press on the jalapeños and sprinkle a light layer of cheese on top. Or if you prefer them without cheese and jalapeños, sprinkle on sesame seeds instead.
Bake in an oven at 220 for 15 to 20 minutes. Remove and place on a cooling rack until completely cool. Alternatively you can bake in a Kamado
Once cooled, I cut them in half and slather in mayonnaise and then place on a plancha to get a beautiful golden crust which will hold the juices of a brisket. Keep in a airtight container and they will last a few days.
Use a good strong bread flour that has a high protein content as this will help the gluten combine well with the potato and strong enough for a good rise.