BEST BIG MAC BUNS #food #Recipe #foryou #foryoupage #burger #bigmac #buns #bread #Ramadan #iftar #ramadan2025 #fyp DOUGH 190 ml water 7 g instant yeast (1 tablespoon or 1 packet) 15 g granulated sugar 1 medium egg 40 ml sunflower oil 450 g flour (bread flour) 7 g salt (1⅙ teaspoon) MEAT MIXTURE 400 g ground meat 3.5 g salt (½ teaspoon) 1.5 g black pepper (½ teaspoon) SAUCE 150 g mayonnaise 40 g mustard 5 g yellow onion (1.5 tsp grated onion) 30 g pickles (2 grated pickles) FILLING cheddar cheese pickles lettuce INSTRUCTIONS Add the lukewarm water, yeast, and sugar to a deep bowl. Stir well and let it rest for 5 minutes. Add the beaten egg and sunflower oil. Mix well. Then add the flour and salt and knead the dough for 10-12 minutes until smooth and elastic. Cover the bowl and let the dough rise in a warm spot for 1 hour or until it doubles in size. In a separate bowl, mix the ground meat with salt and black pepper. Divide the meat mixture into 14 equal portions and shape them into small burgers. Heat a frying pan over medium heat and cook the burgers for 1-2 minutes per side until golden brown and cooked through. Remove from the pan and let them cool. In a bowl, mix the mayonnaise, mustard, grated yellow onion, and grated pickles to make a smooth sauce. I use mayonnaise from the Netherlands, which is sweeter than others. Add 1 teaspoon of sugar and salt to the sauce if the mayonnaise you use is a little sour. Deflate the dough and divide it into 14 portions of approximately 50 grams each. Shape each portion into a ball. Take a dough ball and roll it out into a circle of about 11 cm in diameter. Place 1 teaspoon of sauce in the center of the dough. Add some lettuce, a slice of cheddar cheese, another teaspoon of sauce, 2 pickle slices, and a beef patty. Fold the dough around the filling, sealing it tightly to form a ball. Make sure the seams are closed. Place the dough balls seam-side down on a baking sheet lined with parchment paper. Brush them with beaten egg and sprinkle with sesame seeds. Let them rise for 30 minutes or until doubled in size. Preheat the oven to 200°C (392°F). Bake for 12-18 minutes or until golden brown. Immediately cover the buns with a clean kitchen towel after baking to keep them soft. TIPS Add 1 teaspoon of sugar and salt to the sauce. I use mayo from the Netherlands, which is sweet already. That’s why I didn’t add it in the recipe. Use lukewarm water (around 37°C). If the water is too hot, it can kill the yeast. Knead the dough long enough (10-12 minutes) to help develop gluten, ensuring soft buns. Let the dough rise in a warm place, such as an oven turned off with the light on or near a bowl of warm water, to maintain a consistent temperature. Don’t overcook the burgers; a slightly pink center is fine, as they will cook further in the oven. Ensure the seams are well sealed to prevent the buns from bursting open in the oven. Place them seam-side down on the baking tray to keep their shape. Cover the buns with a clean towel immediately after baking to keep them soft. If you can’t use eggs, replace the egg with 30 ml of water. You can replace the water with milk. Adjust the salt and pepper to taste. - @kookmutsjes