Potato burgers from Mark Sinclair

Category: Yeast bread
Kitchen: American
Potato burgers from Mark Sinclair

Ingredients

Wheat flour, premium 290 g
Sugar 25 g
Salt 7 g
Dry yeast 2 g
Milk 100 g
Boiled potatoes 65 g
Potato broth 25 g
Butter 30 g
Egg 25 g

Cooking method

Peel and boil potatoes. Drain the broth, leaving the required amount for kneading the dough.
For manual dough preparation take a bowl. Add flour, salt, sugar, yeast and mix. If you are using yeast that requires prior activation in liquid, then activate it in milk. Next, add the remaining ingredients and knead the dough. I pre-mashed the potatoes with mashed potato broth. Control the dough kneading and add flour or water if necessary, I added about 30 g flour. Let the dough sit for 30 minutes, covering the bowl with plastic wrap.
Place the dough on a work surface and knead the dough for 2-3 minutes. Let it ferment for 1 hour, covering the bowl with plastic wrap. Next, put the dough on a work surface and fold (see video 3: 00-3: 25 time, in the recipe notes), roll the dough into a ball, place it in a bowl, cover with plastic wrap and leave to ferment for 1 hour ...
Potato burgers from Mark Sinclair
For making dough in a bread maker Load the bucket with all the ingredients as recommended for your model. Select the program "Dough. Basic". The program time for the Panasonic bread machine is 2 hours and 20 minutes. During kneading, control the dough and add flour or water if necessary, I added an additional 30 g of flour.
Potato burgers from Mark Sinclair
Dough after the end of the program beep.
Potato burgers from Mark Sinclair
Gently place the finished dough on a work surface and divide into 6 parts, the weight of one dough piece is 95 g, and place them without rounding on a tray lined with parchment paper. If necessary, during work, you can lightly dust the dough with flour or use a small amount of vegetable oil.
Potato burgers from Mark Sinclair
Place the tray in a bag, tie the ends, and leave the tray in the refrigerator overnight. In general, rolls can be prepared immediately after cutting the dough. I left the dough pieces in the refrigerator for about 1 hour.
Potato burgers from Mark Sinclair
The next day, let the dough pieces warm at room temperature for 30-60 minutes. Then round them, place them on a baking sheet with parchment keeping the distance, cover with a lid and leave to proof for 90 minutes.
Potato burgers from Mark Sinclair
The dough pieces should double their original volume. The proofing took me 10 minutes more, focus on the appearance of the dough pieces and adjust the time, up or down, on your own.
Potato burgers from Mark Sinclair
Bake in an oven preheated to 163 C with convection or 180 C without convection for 15-20 minutes. Unroll the baking sheet if necessary during baking for an even color and temperature distribution. Before baking, I added steam by spraying water (5-7 pressings of the spray gun) over the baking sheet with dough pieces. If there is a need to unfold the baking sheet, then open the oven no earlier than 10 minutes from the start of baking so that the rolls do not fall off.
Potato burgers from Mark Sinclair
Remove the baked rolls from the baking sheet and refrigerate on a wire rack. The pastries are very soft, airy, aromatic and tasty. Indeed, a good option for buns not only for burgers, but also just for a sandwich.
Potato burgers from Mark Sinclair

The dish is designed for

6 items.

Note

Made by Mark Sinclair, a famous American baker from Montana.Its amazing puffs are especially popular with local residents, but ordinary bread is no less popular. Thanks to the author!
Source: author's video clip with step-by-step preparation of buns and their recipes.

Kalyusya
What beautiful gurgles! On occasion, I will definitely do it, from time to time we practice hamburger eating. To bookmarks.
Lerele
And sometimes I need these buns
Corsica, Thanks for the recipe, I will definitely do
Corsica
Kalyusya, Lerele, thank you for your interest in the recipe!
To your health! And I will be glad if the rolls are to your taste.
Quote: Kalyusya
from time to time we practice hamburger eating
Why not .
Tatyana1103
Ilona, I rarely make hamburgers, but I am delighted with your next buns
Corsica
Tatyana, thank you!
Buns and just butter taste quite good.
julia_bb
Ilonawhat wonderful buns! Thanks for the recipe, I will definitely do it.
Corsica
Yulia, thank you!
Quote: julia_bb
I will definitely do it.
Good mood and delicious buns!
Cook
Corsica, Ilona, Shikardos rolls !!!
Corsica
Cook, Igor, thank you!
I would be glad if the recipe comes in handy and the buns are to your taste.
venera19
I'm with a report.
Here are my buns. Full technology, with night rise.

Potato burgers from Mark Sinclair

Incision:
Potato burgers from Mark Sinclair

They didn't turn out flat. They were "blown" up in the oven.

Thank you, Ilona! Very soft airy non-cloying buns.

Is there no recipe for this chef's famous puffs?
Corsica
venera19, class! Great rolls! Thank you for your feedback and for trusting the recipe!
Quote: venera19
Is there no recipe for this chef's famous puffs?
AnnaI didn’t look for a recipe as there is a croissant recipe from a French bakery in my bookmarks, expecting the coolness of autumn days. Mark Sinclair makes puffs in a variety of shapes and with different fillings, which contributes to their popularity. The options can be seen on the author's Instagram: 🔗 , there is a video on YouTube in which you can see the work on the preparation of dough and products from it, but there is no exact recipe, the author did not indicate.
By the way, on Instagram you can also see a variant of potato buns with sesame trim, like typical hamburger buns.

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