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".
48 K 2.9/5 (8 reviews)
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Last modified on: December 30th 2019
For 30 baps, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 35 min.
Resting: 3 hours 30 min.
Cooking: 40 min.
All in all: 4 hours 45 min.
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Step by step recipe


Stage 1 - 15 min.
Mustard baps
Preheat the oven to 360°F (180°C).

Spread 180 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
As soon as you take the seeds out of the oven, tip them into 180 g water, stir briefly, then leave on one side to cool.

Stage 3 - 4 min.
Mustard baps
Put into a mixer bowl, in the following order: 540 g Milk (straight from the fridge), 6 eggs, 300 g Soured dough, 1 kg 500 g plain white flour (French Type 65), 45 g yeast, 27 g fine (or table) salt and 90 g Mustard.

Stage 4 - 15 min.
Mustard baps
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
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
After this time, cut and weigh out the dough into 100 g lumps.

Stage 7 - 10 min.
Mustard baps
Roll these into balls.

Stage 8 - 2 hours
Mustard baps
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
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
Leave to cool on a wire rack.
Remarks
You may well have noticed in the photo for stage 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.
Keeping: A few days in a cloth bag. They freeze very well.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe300 RDI=120 %1,340 RDI=130 %150 RDI=20 %7,970 RDI=400 %33,360 RDI: 400 %
Per 100 g10 RDI=4 %50 RDI=4 %5 RDI=1 %280 RDI=10 %1,170 RDI: 10 %
Per baps9 RDI=4 %40 RDI=4 %5 RDI=1 %270 RDI=10 %1,110 RDI: 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Mustard, Milk, egg, Gluten, leaven
How much will it cost?
  • For 30 baps : 6.80 €
  • Per baps : 0.25 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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The 2 comments already posted on this recipe
  • That's what I wrote in "Remarks".
    Posted by jh january 8th 2018 at 14:06 n° 2
  • If you are using Colman's mustard powder, that's English mustard, not French.
    Posted by Neil january 8th 2018 at 11:53 n° 1

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