Hélène lives in Lille, and would like to know the best burger bread recipe (the famous buns) by Cyril Lignac. She likes them as soft as you want. As such, the chef warns: to have them soft, they must be “yeasted”. We therefore mix in a large bowl 300g of flour, 1 teaspoon of salt, and one of sugar.

Crumble and incorporate 20g of yeast that you ask the baker. You can use 4 teaspoons of dry yeast. Then pour a tablespoon of milk, and knead to have a slightly brioche dough, soft and smooth.

Incorporate 30g of butter while kneading. Cover the dough for about 1 hour (slightly damp cloth), at room temperature. Then, we degass, we divide the dough into 6 portions, on a floured surface, and we flatten a little by shaping balls. Then place on a baking sheet lined with baking paper, sprinkled with very little flour. You can leave to double in size, covered for about 2 hours.

Before baking, brush with egg yolk for the gilding, and sprinkle sesame seeds on top. It will then be time to cook for 20 minutes at 180 degrees.

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