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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".

43 K 2× 2.9/5 (8 reviews)

4 hours 45 min. difficulté

Easy

2.30 €

30 baps

9 Ingredients

Last modified on: December 30^th 2019

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For 30 baps, you will need:

1 180 g mustard seeds
2 180 g water
3 540 g Milk
4 6 eggs
5 300 g Soured dough (optional)
6 1 kg 500 g plain white flour (French Type 65)
7 45 g yeast
8 27 g fine (or table) salt
9 90 g Mustard
Total weight: 2,865 grams

Change these quantities to make:

5 baps 10 baps 20 baps 30 baps

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 35 min.

Resting: 3 hours 30 min.

Cooking: 40 min.

All in all: 4 hours 45 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 15 min.

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.

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.

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.

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.

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.

After this time, cut and weigh out the dough into 100 g lumps.

Stage 7 - 10 min.

Roll these into balls.

Stage 8 - 2 hours

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.

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

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 recipe	300 RDI=120 %	1,340 RDI=130 %	150 RDI=20 %	7,970 RDI=400 %	33,360 RDI: 400 %
Per 100 g	10 RDI=4 %	50 RDI=4 %	5 RDI=1 %	280 RDI=10 %	1,170 RDI: 10 %
Per baps	9 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 8^th 2018 at 14:06 n° 2
If you are using Colman's mustard powder, that's English mustard, not French.
Posted by Neil january 8^th 2018 at 11:53 n° 1

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