Mustard baps


Mustard baps
These baps are perfect burger buns: soft, with a distinctive mustard flavour and the added crunchy texture of toasted mustard seeds.

These will give your burgers a gentle hint of mustard, but without the normal "bite".
10,028 25/5 for 1 ratings
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Last modified on: January 7th 2018

For 10 baps, you will need:

Change those ingredients for: 5 baps 10 baps 20 baps 30 baps

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart to finish
35 min.3 hours 30 min.40 min.4 hours 45 min.
Keeping: A few days in a cloth bag. They freeze very well.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
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Step by step recipe


Stage 1 - 15 min.
Mustard baps : Photo of step #1
Preheat the oven to 360°F (180°C).

Spread 60 g mustard seeds on a sheet of cooking parchment laid on a baking sheet. Put the mustard seeds in the oven for 15 minutes to dry roast.

Stage 2 - 1 min.
Mustard baps : Photo of step #2
As soon as you take the seeds out of the oven, tip them into 60 g water, stir briefly, then leave on one side to cool.

Stage 3 - 4 min.
Mustard baps : Photo of step #3
Put into a mixer bowl, in the following order: 180 ml milk (straight from the fridge), 2 eggs, 100 g Soured dough, 500 g plain white flour (French Type 65), 15 g yeast, 9 g fine (or table) salt and 30 g French mustard.

Stage 4 - 15 min.
Mustard baps : Photo of step #4
Knead on slow speed for 15 minutes.

Add the mustard seeds 2 minutes before the end of kneading.



Note: For the best way to knead, see: A few tips for effective kneading at home..

Stage 5 - 1 hour 30 min.
Mustard baps : Photo of step #5
Gather the dough into a ball and transfer it to a large, clean bowl. Cover with a plastic sheet and leave for 1 hour 30 minutes.

Stage 6 - 5 min.
Mustard baps : Photo of step #6
After this time, cut and weigh out the dough into 100 g lumps.

Stage 7 - 10 min.
Mustard baps : Photo of step #7
Roll these into balls.

Stage 8 - 2 hours
Mustard baps : Photo of step #8
Arrange the balls evenly spaced on a baking sheet.

Cover with a plastic sheet and leave in a warm place to rest for 2 hours.

Stage 9 - 25 min.
Mustard baps : Photo of step #9
Bake at 460°F (240°C) for about 25 minutes, until golden brown.

Note: As when baking any bread, you should ensure that the oven is filled with steam for the first 15 minutes of baking. This page shows you how; it really is the secret of golden-brown, crusty loaves..

Stage 10
Mustard baps : Photo of step #10
Leave to cool on a wire rack.

Remarks

You may well have noticed in the photo for Step 3 that I am not using normal French mustard paste, but the classic British powdered sort, made by Coleman's of Norwich. If you wish to do the same (which works well), use double the stated quantity of mustard paste: e.g. if the recipe asks for 30 g of mustard, use 60 g of powder.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
2,656 Kcal or 11,120 Kj100 gr448 gr51 gr
133 %38 %42 %8 %
Per 100 g
Energetic valueProteins CarbohydratesFats
252 Kcal or 1,055 Kj9 gr43 gr5 gr
13 %4 %4 %1 %
Per baps
Energetic valueProteins CarbohydratesFats
266 Kcal or 1,114 Kj10 gr45 gr5 gr
13 %4 %4 %1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe uses (among others)
Plain white flour (French Type 65)Plain white flour (French Type 65): You can get more informations, or check-out other recipes which use it, for example: Loaf for "les filles'", Leavened bread, Classic French white bread, Ali Baba bread, Olive and pesto bread, ... All
MilkMilk: You can get more informations, or check-out other recipes which use it, for example: Kugelhof for Nanou, Bechamel sauce, Polenta, Buckwheat pancakes, Chocolate rolls (petits pains), ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: New leavened bread, Turban of sole with langoustines, Toffee apple upside-down cake, Puff or flaky pastry (pâte feuilletée), French baguettes, ... All

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