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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".
These will give your burgers a gentle hint of mustard, but without the normal "bite".
Last modified on: December 30th 2019
For 10 baps, you will need:
- 1
60 g mustard seeds - 2
60 g water - 3
180 ml milk - 4
2 eggs - 5
100 g Soured dough (optional) - 6
500 g plain white flour (French Type 65) - 7
15 g yeast - 8
9 g fine (or table) salt - 9
30 g mustard - Total weight: 955 grams
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 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.
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.
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.
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 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..
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.
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..
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 | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 10 g RDI=16 % | 46 g RDI=18 % | 5 g RDI=7 % | 278 kcal RDI=14 % | 1,166 kJ RDI=14 % |
| Per baps | 9 g RDI=15 % | 44 g RDI=17 % | 5 g RDI=7 % | 265 kcal RDI=13 % | 1,112 kJ RDI=13 % |
| Whole recipe | 99 g RDI=153 % | 448 g RDI=169 % | 51 g RDI=70 % | 2,655 kcal RDI=133 % | 11,119 kJ RDI=133 % |
How much will it cost?
For 10 baps
2.30 €
Per baps
0.25 €
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)
Plain white flour (French Type 65)
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Milk
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Water
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Mustard seeds
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