Name: Beetroot Hamburger Buns
Prep time: 300 min
Yield: 5 buns
Cuisine: Italian
Ingredients: 2 cups Manitoba flour; 0.4 cup mixed grain flour; 2 tsp fresh yeast; 1 egg; 1.5 tbsp sugar; 1.5 tbsp butter (at room temperature); 3.5 oz beetroot (pre-cooked frozen red); 0.2 cup water; 1.5 tsp fine salt; to taste sesame seeds; to taste poppy seeds

I love hamburger buns, and I enjoy trying new flavors and combinations. That’s how these Beetroot Hamburger Buns were born, with beetroot inside. I love it; it has a slightly sweet taste that pairs well with pork especially. If you like new combinations, try it yourself.

Difficulty: Easy
Cost: Cheap
Rest time: 4 Hours
Preparation time: 5 Hours
Portions: 5 buns
Cooking methods: Oven
Cuisine: Italian

Ingredients

2 cups Manitoba flour
0.4 cup mixed grain flour
2 tsp fresh yeast
1 egg
1.5 tbsp sugar
1.5 tbsp butter (at room temperature)
3.5 oz beetroot (pre-cooked frozen red)
0.2 cup water
1.5 tsp fine salt
to taste sesame seeds
to taste poppy seeds

Preparation

In a glass, place the yeast with the remaining 20 ml of water, a teaspoon of sugar taken from the total, and a teaspoon of flour also taken from the total. Stir well and let it rest for a few minutes until it forms foam. This way, you will have activated the yeast.
Let the beetroot thaw, cut it into small pieces, place it in a mixer with 30 ml of water and blend until you get a smooth, lump-free cream.
On a work surface, place both flours, the egg, the activated yeast, the sugar, the blended red beetroot, and start kneading. Add the salt last and knead until you obtain a smooth and homogeneous dough.
At this point, add the room-temperature butter in small pieces, knead and incorporate another piece of butter only when the previous one is completely absorbed. Continue like this until you finish all the butter.
Place the dough in a floured bowl, cover with plastic wrap and then a tea towel. Let it rise in a warm place for 3-4 hours; the dough should roughly double in volume.
Once risen, divide the dough into 5 balls, each about 110 grams, and let them rise for another hour, still covering them with plastic wrap and a tea towel, placing them on a baking tray lined with parchment paper. Sprinkle the surface with sesame and poppy seeds.
Bake in the oven for about 30 minutes at 356°F, placing the tray on the second rack from the bottom. If the buns brown too much, cover them with aluminum foil for the last 10 minutes of baking.