INGREDIENTS

Yeast dough

• 500 g wheat flour (type 550)
• 1 packet of dry yeast (8 g)
• 30 g sugar
• Salt
• 80 g soft butter cubes
• 1 egg
• 60 ml lukewarm milk
• 200 ml lukewarm water

BBQ aioli

• 2 cloves of garlic
• 1 fresh egg
• 1 tsp (5 g) mustard
• 1 heaped tsp. BBQ rub
• 200 ml neutral vegetable oil

Also needed

• Wheat flour for working
• 1 egg yolk
• 2 tbsp. milk
• Sesame seeds for sprinkling, optional

HOW TO MAKE IT

1. For the burger buns, mix the wheat flour, dry yeast, a generous pinch of salt and sugar in a large bowl. Add the butter, egg, lukewarm milk and water and knead everything with the ZWILLING XTEND Hand Mixer into a smooth dough for about 5 minutes. Form into a ball, cover with a damp kitchen towel and leave to rise in a warm place for at least 1 hour until it has increased significantly in volume.
2. After the rising time, knead the dough briefly on a lightly floured work surface and divide into 8 equal pieces. Shape these into balls and place on a baking sheet lined with baking paper. Flatten the dough balls slightly and let them rise again for about 30 minutes.
3. Shortly before the end of the rising time, preheat the oven to 180 °C top/bottom heat (160 °C fan). Mix the egg yolk with the milk and brush the surface of the rolls with it, e.g. using the ZWILLING Pro Brush. Sprinkle with sesame seeds if you like.
4. Bake the rolls in the oven for about 15-20 minutes until golden brown. Then let them cool on a wire rack.
5. Meanwhile, for the aioli, peel the garlic and halve or quarter the cloves, depending on their size. Place the egg and mustard in a tall mixing cup. Add the BBQ rub and garlic. Pour in the oil.
6. Insert the ZWILLING XTEND Hand Blender and let it run at the highest speed at the bottom of the mixing cup for about 20 seconds until the ingredients have mixed. Then slowly pull the Hand Blender up and stir in the remaining oil until a creamy aioli is formed. Refrigerate until needed.
7. Top the burger buns as you like and use the freshly prepared BBQ aioli as a sauce.

Tip

To ensure that the dough pieces rise loosely and airily, knead the yeast dough only briefly. Then portion it out.

Info

The ZWILLING XTEND Hand Blender ensures a particularly stable and creamy consistency of the BBQ aioli – thanks to its power the oil combines perfectly with the other ingredients.