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Most AMAZING HAMBURGER BUNS recipe ever | GugaFoods

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For Today's Cook I share with you the best hamburger bun recipe ever, this recipe has been tweaked many times to insure perfect results for you every time. I have made this recipe so many times and it is always a big hit with everyone! Hope you enjoy Guga's buns - AKA Bread OK!?
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* Guga's HAMBURGER BUNS Recipe *
Flour (463g) amzn.to/2U3ust8
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One Large Egg
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HOW TO COOK BAKE GUGA'S HAMBURGER BUNS
I baked it for about 20min @ (425°F / 218°C)
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#Hamburger #Bread #Baking

Опубликовано:

20 авг 2024

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Комментарии : 1,8 тыс.

@SuberExtraMan 5 лет назад

Guga, I really appreciate that you use gram scale, god bless you!

@penguugaming6160 4 года назад

At least he needs to tell us not in grams only :(😟🙁☹

@BrentonLaTour 4 года назад

For people who prefer cups and spoons: 3 cups flour 1 cup milk 2.5 Tbs butter 1 lg egg 2 Tbs sugar 3.5 tsp yeast 1.25 tsp salt Sesame seeds, extra eggs and oil for topping. I converted it for my mother, so hopefully it's useful to someone else too.

@penguugaming6160 4 года назад

@@BrentonLaTour na ur kidding what do u mean 15 tbs butter do u mean 1.5 tbs butter ??

@BrentonLaTour 4 года назад

@@penguugaming6160 I fixed it. Thanks.

@penguugaming6160 4 года назад

@@BrentonLaTour :)

@Derp___ 5 лет назад

*Gugas wife sees Gugas buns* Gugas wife: “let’s dew it”

@abigailnamstudent8532 5 лет назад

oh no

@t-diddy1268 5 лет назад

@s550danny 5 лет назад

Derp you win 😭😭😂😂😂😂

@greveeen 5 лет назад

Lool that accent

@bennytejeda 5 лет назад

😂😂😂

@thebest-dq4tl 3 года назад

I did this 3 times. I followed the recipe gram by gram and cooked by temp but it came out hard. I noticed everything I did was correct except my oven, even though I put 425, the oven held the heat too strong. First bake was for 20 min and it came out hard. Next was for 15 min and was still a little crispy. My sweet spot was 11 minutes. Remember everyone, not all ovens are the same. Check you sweet spot

@hstamp1468 3 года назад

I think that oven sweet spot advice is really helpful. Trial and error .

@melvinwong2232 3 года назад

I followed the recipe gram by gram too but my dough turned out so sticky and wet :( helpp

@chrislangtiw6395 3 года назад

@@melvinwong2232 the flour is another thing to be aware of. In particular, the age of the flour and how well it's stored affects how much liquid it absorbs. A lot of bread recipes I've seen give a starting amount of flour and liquid, and then to add flour a tablespoon at a time until the desired dough consistency is achieved.

@melvinwong2232 3 года назад

@@chrislangtiw6395 I see thank you! I was wondering if it's because of the climate in my country.. With a constant 30+ degree celcius everyday haha

@chrislangtiw6395 3 года назад

@@melvinwong2232 Yeah the climate is a big factor for storage, especially humidity. Best to store flour in an airtight container in as cool a place as you can. If you just leave it in its original paper or cloth bag it'll go stale quicker.

@Yeraus 5 лет назад

I just made those, and let me tell you, I did different bun recipes in the past but this one doesn't even compare to them. These buns are just perfection, I could eat them without anything inside, they are that delicious!

@davidagelvis2071 4 года назад

Can confirm!

@kristofersalcedo4964 4 года назад

It is like I heard guga talking... 🤣

@rexluger1940 3 года назад

Did you bake at 425? Mine were over cooked at 15 minutes.

@aretta042013 3 года назад

@@rexluger1940 mine were slightly underdone at 24. Everything exact and cooked in a convection oven.

@rexluger1940 3 года назад

@@aretta042013 What altitude?

@baddlyghost5509 5 лет назад

I was just thinking to search for a good Buns Recipe and Guga uploaded the exact thing like 6 minutes ago?That was Epic Timing!

@GugaFoods 5 лет назад

Awesome!

@marting5815 4 года назад

baddly ghost ; Fantastic!!!

@imin2461 4 года назад

@@GugaFoods guga, can i get the recipe in quantity measurement instead of weight?

@Ishlacorrin 4 года назад

@@imin2461 Weight is the only way to be sure. Quantity measures are notoriously unreliable.

@Xardaras 5 лет назад

Very nice milk-yeast-buns, I gotta say. I often make these for my family when we are grilling some burgers in summer. Greetings from Germany and as a german I of course recommand a little slaw on that pulled pork xD If you don't have or want the babymilk powder, you can just leave if out and use milk instead of water. Works just as fine!

@lightyagami6181 3 года назад

Nice Xardaras! I live in Austria. I made these burger buns recently and although I followed the recipe exactly, unfortunately, they were quite hard/tough...not very soft as you would want burger buns to be. I don't know what the problem was because I had them in the oven at 180° C for about 22 minutes....they did not burn at all. However, when I let the dough rest I did notice that it hardly rose. I think I will try fresh yeast next time. Do you think fresh yeast could cause the dough to rise better? Do you know how much fresh yeast I should use if I want to substitute it for dry yeast? I'd appreciate any help as I would love to enjoy amazing SOFT burger buns! Cheers from Austria!

@cbesc 3 года назад

@@lightyagami6181 I'd check to see if your dry yeast is still active since you mentioned you were not getting any rise. If you want to try fresh yeast, double the amount, 28g.

@DLHenderson-dy3hx 4 месяца назад

After cutting my own steaks and grinding my own hamburger for over 40 years, I have never made my own hamburger buns. I made hamburgers today and used your recipe for Guga Hamburger Buns right down to buying [Nido] powdered milk, to make the hamburger buns. I have baked using grams for years, I appreciate you using grams in your recipe (like I always tell people that follow my personal recipes "my grams are the same as your grams, but my cups and teaspoons are definitely different then your cups and teaspoons"). I was surprised how fast and easy this recipe was to make. Long story short; my wife said this was the best bread/hamburger bun she has ever had (I'm the chef in our family, my wife only goes into the kitchen to see if I'm in there), I agree with her, these buns made my hamburgers taste so good I'll never buy hamburger buns again. The only change I made was; I baked them at 400 F for 19 minutes (I have a new LG Stove/Oven) this was the perfect temperature and time for my oven. I told my wife "they may have a strong yeast taste, because of the 14 g of yeast, but they were perfect no yeasty taste at all, just pure goodness (I did use rapid rise or instant dry yeast - I didn't use active dry yeast). My wife took one of the buns and put butter and strawberry jam on it and went crazy - and told me "don't ever lose this recipe". Thanks for your channels, I have subscribed to all of them, I love sous vide steaks and I now use a blow torch. My friends and family tell me my steaks are the best steaks they have every had. Keep up the great work.

@razvan0312 2 года назад

after making this buns countless times, for nearly 1 1/2 years, I can say, that it s one of the best bun recipes out there! note: thank you for the metric measurements!

@SmokyRibsBBQ 5 лет назад

Really nice color on those burger buns Guga! I will be trying your recipe. Looked amazing!

@wyattriott2139 4 года назад

Smoky Ribs BBQ how did it go?

@theraVen27 3 года назад

What did you think of the bun?

@jeshmidvrma1867 2 года назад

@Mugen_YG 4 года назад

Ingredients in volumes 463 g (3+ 2/3 cups) flour 1 egg 14g (5 teaspoons) yeast 31 g (2.5 tablespoons) sugar 9 g (1.5 teaspoons )salt 41 g (3 tablespoons) butter 30g (4 tablespoons) -baby- milk powder (sorry guga) 220g (1 cup) water

@Isabella_gz 4 года назад

Thank you ❤️

@jessicasimpson7840 4 года назад

Thank you 🙏🏼

@Mateusblegal 4 года назад

Thank you

@eltebux 4 года назад

Warm water

@whyjem 4 года назад

What kind of flour is it?

@kaylaholcomb4170 4 года назад

I just made these. WOW. I did sub the water for almond milk and butter for coconut oil (all I had) and didn't add the nido.....and they were absolute perfection! Thank YOU!

@rokeebatagaba4189 4 года назад

What type of flour did you use please?

@yordig.9712 5 лет назад

Wow, these look great! Definitely going to give it a try, thanks for putting the recipe in grams instead of spoons/cups. Helps alot since spoon and cup measurements in Holland / Europe are different than US and I'm never sure how much to put in.

@DJSephEntertainment 5 лет назад

I was a culinary specialist in the Navy. The milk powder will help as a preservative. It won't mold as quickly as bread made without it.

@fatsackafat1476 5 лет назад

"I like my buns large" - Guga 2019

@Chrissers2010 5 лет назад

"I like the rustic shape of different sizes" - Guga 2019

@hulsey110 5 лет назад

100% on purpose

@rseepersaud 5 лет назад

Fatsackafat guga is Brazilian, what do you guys expect?

@arashkhorshidi7365 5 лет назад

😂😂😂😂

@OckGypsy 4 года назад

But instead of keep pinching the bottom... -Guga (insert last name), 2019

@77eggy77 4 года назад

I’ve used Bread flour, turns out fantastic! thanks for the recipe. It’s the best burger buns I’ve ever eaten, period.

@cruiserflyer 3 года назад

I made this recipe, I don't have a mixer so my texture wasn't perfect and I didn't have sesame seeds, but it still turned out great. It was as easy as advertised. Thanks to Guga for getting the research done and getting the proportions right.

@josephtorma371 4 года назад

I converted this to a sourdough recipe and left out the sugar. Absolutely amazing buns, thank you for the recipe!

@zeldroid Год назад

May I have your converted recipe??

@ewe392 Год назад

I second

@-EchoesIntoEternity- 5 лет назад

Guga likes big buns and he cannot lie! 🤣

@GugaFoods 5 лет назад

😂😂😂

@orangejuicewithtoothpaste3163 5 лет назад

@@GugaFoods oooofff I thought it was ketchup

@maSkizles 5 лет назад

nice and large

@robertholtz 5 лет назад

Ahh... you beat me to it. Well done!!

@heathwoodlee520 5 лет назад

You other brothers can't deny

@steel6322 4 года назад

I made this recipe yesterday exactly as shown, and mine came out with a bit denser texture than in the video. I used King Arthur all-purpose flour. I may try to let it rise longer during the second phase... I don't have much experience with baking bread, but here are a few observations I made: -A thin egg-wash coating is better than a thicker one. A thin egg wash makes a golden brown exterior, while a thicker one makes it darker. -The buns became more soft and pliable after resting. I made a pulled-pork sandwich with one right after it came out of the oven, and it seemed more dense than when I used them the next day. These are much better than the Marketside brioche buns we've been getting from Walmart. If I can figure out how to make them a bit less dense, they'll be perfect.

@burhan8795 2 года назад

I have the same problem 😢😢😢😢

@OneWorthwhile 2 года назад

Bread flour?

@dgdigital2659 2 года назад

Did you use Nido baby milk powder? Actually any milk powder should work but I think the baby milk powder has a different taste I'm making these tomorrow for the first time wish me luck 🤞

@DextersLab99 2 года назад

You have to rest bread after it bakes. If you want it really soft and moist you should put it into a bowl straight after the oven and cover with foil or a damp towel and rest 15 -20 minutes or untill just a little warm

@johnnyskitchen1669 Год назад

just made this recipe, and it will now be my "go to" forever for hamburger buns! They were perfect!

@SaltyTales 5 лет назад

Dang it man those buns look AWESOME! AMAZING video man! Bring some to the office! 🥩🤠🤪

@SaltyTales 5 лет назад

@IHaveACake3 Dirty minds! 🤣🤣🤣

@GugaFoods 5 лет назад

🤣🤣🤣

@januzairamli4426 5 лет назад

Guga always brings buns to his office 😏

@Gari.Hughes 5 лет назад

I definitely read that AWESOME In ninjas voice!

@tesla3176 5 лет назад

Ninja why don't we ever see you on a tasting on this channel?

@ironeyfr 5 лет назад

Hi everyone, I just made it yesterday and it was perfect ! Little advices : you can change the baby Milk pouder by milk pouder. And the time in the oven depends on your own oven, make sure it doesn't get dark/brown on the top of your buns, then it will be cooked perfectly ^^

@pwoolard4150 5 лет назад

I think the difference between the two is that the Nido is whole milk powder and regular instant milk in the store in non-fat. Both work but I find the whole milk powder gives an even smoother/softer end product.

@SeenOnPinterest 4 года назад

P Woolard the first ingredient in the Nido is nonfat milk

@victoreous626 4 года назад

@@SeenOnPinterest Jessica is correct. I just checked the container.. Want more fat? substitute whole milk for the water used

@gerardoaguilarsantos9252 4 года назад

Is it all propouse flour?

@gerardoaguilarsantos9252 4 года назад

Which type of flour did u used?

@TheGodEmperorOfMankind_ 2 года назад

I've made a bunch of different buns but these are actually great. Tweaked them a bit and removed the baby powder and upped a bit the salt so they are more savory. They've been my go to buns since

@lr-zf1ow Год назад

Oh god emperor! Have you reduced the sugar too? Seems like a lot for my european taste buds

@Gutslinger Год назад

I thought about using regular powdered milk, instead of baby milk. I kinda wonder if he has those two confused.. Maybe not, but I can't help but wonder.

@ewe392 Год назад

@@Gutslinger I am going to try it with regular milk powder, all those Chinese baby formulas causing deformities is really a turn off!

@emimaxim22 8 месяцев назад

@@lr-zf1owdid you use the same amount of flour? I think there are differences between european and us flour.

@ChoJun69 7 месяцев назад

@@emimaxim22 Depends on what flour you use, might want to add more water or w.e. else you're missing. Also i did this in air fryer instead of oven with exact same recipe 200- 18mins, turned out super good, but oven is probably a better because you can use more than 2-3 buns lol...

@sebbo9449 5 лет назад

THANK YOU for making the recipe in grams!!

@MichaelRei99 4 года назад

yo lo only the most advanced smartest people use cups so you’re out!!

@panchojr10 5 лет назад

3 and 3/4th cups of all purpose 4 and 1/2 teaspoons of dry yeast 3 and 1/2 tablespoons of sugar 1/4 cup of nido milk 2 teaspoons of salt 3 tablespoons of melted butter 7 n 1/2 ounces of water . lil under 1cup of water . (Luke warm) Measurements are not exact but pretty darn close . Took a while to do this good luck.

@sanm4592 5 лет назад

Thank u.....u made my life easy!

@TheColossusofRhodes 5 лет назад

Imperial built America

@polkadotbulldog 5 лет назад

1tsp sugar is 4 gms.

@7ioadee 4 года назад

Thank u

@stxstx3215 4 года назад

@@polkadotbulldog 1 tbs are 12.72 grams

@JrRobinRD 5 лет назад

I haven't eaten yet Guga, watch this video is killing me. Excelente video como siempre.💪

@GugaFoods 5 лет назад

on boy... I could also have a nice hot bun right now.

@dongschlong1769 5 лет назад

Guga Foods your buns of course

@SinermoxTV 5 лет назад

Every single time you cook, your neighbors be lookin' over the fence like Wilson from Home Improvement.

@PockyNightmare 2 года назад

i just made those burger buns and they're AMAZING! i made them in the oven and 20 minutes at 220°c would've been way too much. 10 minutes are sufficiant! great buns!!

@eagleflies8681 5 лет назад

This is the best channel for cooking imo

@phoenixrivera8259 5 лет назад

Guga, you should make a Recipe book! I would definitely buy it :)

@ajayreddy8732 5 лет назад

Phoenix R - agreed

@casper6060 Год назад

Made these today and they where fantastic! so much better than store bought. If you are someone who like me lives in a country where dry yeast is not common, then for the fresh yeast use around 50g instead of the 14g dried yeast. Just make sure to comine the yeast with lukewarm water until its disolved, then add the sugar, butter and all other ingredients and mix them, then at the end start adding the flour.

@robbieboyable Год назад

Did you still use the baby powder milk?

@casper6060 Год назад

@@robbieboyable No i think i just skipped that part. Or i might have used a little milk. I'm not entirely sure.

@coey25 2 года назад

Finally got around to baking these! Omg i just wana show them of because they turned out perfect! I now understand why Guga loves sharing his food because i want everyone to grab my buns now! 😜

@Memu_ 3 года назад

"I like my buns large" Amen brother

@nerium9762 3 года назад

😂😂😂

@sethgaston845 5 лет назад

I think everyone is most curious how on earth you ever thought to use baby formula! Excellent video, as always!

@TheKorejen 3 года назад

Awesome recipe, substituted nido for regular semi-skimmed dry milk and baked for 20min @ 200°C - turned out great!

@whiteriou 2 года назад

If you rarely cook, and use old stock of yeast, it's a good thing to put them on the lukewarm water firm to see if they are still alive (if they bubble a lot in about 10 minutes then it's alive)

@student1234 5 лет назад

This has been a long time coming. I’ve been waiting for Guga to make this recipe for forever

@GugaFoods 5 лет назад

I know... took me sometime but now it's here.

@bserieshatch1 5 лет назад

I wondered why no onion or pickles or cole slaw, then I saw Angel.

@blackmetal4546 5 лет назад

Dude I literally thought the exact same thing. Needs pickles, cole slaw or onions. He could have made some cole slaw and not put it on Angels though.

@sheepherd2210 5 лет назад

Arab Drifter yeah

@woosnext 4 года назад

When I saw Angel, I thought the exact opposite. He looks like he shouldn’t eat pork.

@MichaelRei99 4 года назад

His tastebuds are kind of infantile.

@Lurker01 3 года назад

@@woosnext why?

@eyetok_alot Год назад

I learned that not all yeast will activate, i put the yeast with the water and sugar together first, mix up the rest in the bowl of the kitchen machine, and add the water sugar yeast mix after i see it starts to foam up. That way i know for sure the yeast works

@akbar41 2 года назад

Guga--I've been watching YT videos for years, and I kind of think that yours are the first where every time I see there's a new one, I have to watch it. And your nephews have the best job in the world.

@AdamRStovicek 5 лет назад

"start by pulling the top and pinching the bottom"... signs your date is definitely headed in the right direction

@KinglerCookie 3 года назад

that’s dirty dude

@That.rory. 3 года назад

Pinching the top and pulling the bottom

@DarthPiirate 5 лет назад

Pulled pork is literally my favorite thing ever. I look forward to hearing more about your bbq sauce recipe. :D

@MattInTech 7 месяцев назад

Just did these. They turned out perfect. One of the best recipes/tutorials I’ve found on RU-vid!!

@AlexT-sy6nm Год назад

They can be done by hand EASY! Melt the butter and combine/stir all ingredients except for the flour in a bowl. Then add the flour (so you're adding dry to wet for easier mixing) and make the dough until it's roughly combined. Leave it for 15-30 mins then every half hour use the "stretch-and-fold" technique to build the gluten (use wet hands). Then proceed with forming them into balls and baking after they rise. Works with every dough recipe. Stretch-and-fold, coil folds etc actually work better than kneading by hand, it's allowed me to bake my own breads consistently for 6 months now :)

@just_call_me_desi 10 месяцев назад

thank you for that tip! much appreciated

@ilikeyoutube3142 5 лет назад

I love how in every video, Guga is genuinely surprised at what he makes. He always amazes himself. Great video!

@MetaltoFlame 3 года назад

Absolutely loved these buns - still looking out for the promised brioche bun recipe :)! Hope it comes out soon!

@Alexis-ut1iu 3 года назад

I tried it with a regular milk powder, and 200°c, perfect, thanks.

@scarlettchaves4840 3 года назад

Best burger buns recipe EVER! From one who never cooked before and now every time we eat burgers we rather make it home. Thanks!

@yeboi4661 5 лет назад

You’ve been having soo much meat that you said that the bun has perfect amount of fat lol 😂

@GugaFoods 5 лет назад

🤣🤣🤣🤣🤣🤣🤣🤣🤣

@darthinvader3476 5 лет назад

I thought he meant the butter

@yeboi4661 5 лет назад

or that lol

@vinstinct 5 лет назад

Well there is fat in the buns. I assumed he meant buttery.

@arashkhorshidi7365 5 лет назад

i thought he meant the butteryness

@TheRealNormanBates 5 лет назад

8:40 Angel: "Now.. you can have Guga's buns" Guga's wife: _Good Afternoon_

@edkennen9672 3 года назад

kinda of interesting going back to this video in 2020. you can really hear how much guga's english has improved.

@GerardSheridan 4 года назад

I love you man. It’s no surprise you’ve got such an amazing number of subscribers! You’re doing a awesome job. Thank you!

@undererock 4 года назад

I love these videos, I am 20 and missed out on learning things like this at a young age, and am now learning to cook for myself and eventually others!!

@thesteakman8107 3 года назад

I finally get to squeeze Guga’s buns at home whenever I want 😂

@muqtadirinamdar1668 4 года назад

These videos really helps when you are alone and hungry at 2 am in the morning

@jz6532 2 года назад

Thank you so much. This is the best burger bun recipe I have watched. I love how the instructions are very clear and the ingredients are provided in the comment.

@RayMacksKitchenandGrill 4 года назад

I here for this...yes sir.

@GregJoshuaW 3 года назад

I assume you have your own restaurant? Can you IMAGINE your customers eating these??? Historic Fame.

@mrnorthz9373 3 года назад

Hi verified person

@kaddiddlehopper 5 лет назад

I wish this guy would open a restaurant.

@pedrojuan8050 4 года назад

I think Guga does have one. Not sure though

@TJsVette 4 года назад

I bet he makes more money from these you tube videos than what he would if he opened a restaurant. But yes he should open one for sure.

@lovingatlanta 4 года назад

kaddiddlehopper - 👍That’s what I was gonna say. But then again, restaurants are so much work and more costly. Maybe a limited food truck type deal will be great. 💞

@alvarocaceres4576 4 года назад

I would definitely go to guga’s restaurant

@p11654 3 месяца назад

lol! Gugas writing an essay of bread without referencing his sources, Gugas bunz = Brioche

@alejandrodelcastillo8765 3 года назад

Guga My friend I Martin from Colombia, Im follow you one year ago, I stared follow you when the covid 19 pandemic begin. I already made 6000 burguer buns with your recipe, you are amazing man!!!

@randomrojas589 5 лет назад

So lets duet! Guga , Angel what’s up! Guga thanks for making your recipes easy for us to make.

@GugaFoods 5 лет назад

Thanks Rojas, I appreciate that brother.

@DonSkarbeck 3 года назад

Great buns! Slight adjustment for me in the UK: Flour (463g) Yeast (14g) Sugar (31g) Salt (9g) Melted Butter (41g) Cold or warm milk (220g) (warm is preferable) One Egg knead for 10mins 2h prove shape 1h prove egg + sesame seeds 220C for 10min

@javierlombardo6213 3 года назад

thanks man

@KableTdi 8 месяцев назад

you screwed me up well with this one. Dry yeast doesn't melt in cold milk. Use only warm milk.

@DonSkarbeck 8 месяцев назад

@@KableTdi I'm so sorry! It worked for me once (maybe I had very strong/fresh yeast and maybe the room was warm), hence I put it in there. But yes, to be safe always use warm milk. Sorry again, I feel the pain of a wasted dough.

@KableTdi 8 месяцев назад

@@DonSkarbeckno problem, I had dry yeast just like the one in the video, i tried again with warm milk and your measurements worked! so thank you for that.

@danssmokintreasures 9 месяцев назад

So I tried 3 times.. 3rd time was a charm. I did the yeast in the warm water first and kept the mixer thing on low speed for longer period, forgot the 2 cups of flower added it in and man just amazing. I have to try 1 more time to consider I know how to bake buns.

@vladstanescu5715 2 месяца назад

I cook this.. everytime whem i want to dl8w somoenes mind. They are perfect..absolutely perfect. Smooth.. and fluffy inside. Is all about flour. I use italian flour granno duro with 12 protein. ! Yummy

@MrMercality 5 лет назад

Los esperaba hace tiempo!!! 😍😍 Saludos desde Venezuela!

@abeldiaz111 5 лет назад

De que parte eres ?

@greghartley8869 4 года назад

GUGA!!! I made these today and they were so so so GOOD! Thank you for the work you do to make me look like a pro :) I am going to use this recipe for my lobster rolls in a couple weeks.

@darrenfarbach 5 лет назад

This guy has no chill. I dig it. Looks awesome bru. Im going to try these buns today

@DEAJP10 Год назад

Just made the burger buns. Been searching for a good burger bun recipe for forever and not good at baking but these were awesome!! Follow recipe to the letter and it was absolutely amazing!!!!!!!!!

@gabrielu3157 5 лет назад

Excellent work sharing the recipes .... Do not forget the BBQ sauce recipe .... please !!!! Thank you

@IshhGee 4 года назад

"I love my buns nice and large" Gugga is a savage

@dongillette2759 2 года назад

I've made the original recipe and also one with olive oil substituted for the butter and 30g of skim milk substituted for the milk powder (and cut the water back to 190g). No difference. Both fantastic.

@jmcalaster Год назад

Instead of baby milk powder use a yudane (ie, a Japanese dough improver.) It's super easy: add boiling water to a part of your overall flour in a 1:1 ratio. For example, add 30g of boiling water to 30g of flour, mixing it together well, then let it completely cool. Then, mix it into the rest of your dough mixture. Makes your bread soft, and keeps it softer longer.

@lilgsq Год назад

Is this kinda like a tangzhong? But with water instead of milk?

@The_Letter_J6 Год назад

@@lilgsq exactly!

@donihartodo9918 5 лет назад

Guga My bro. I found Your channel accidently months ago, and keep watching your videos over and over again, even some of your foods i didn't eat (like pork, beer, anything on alcohol ) but still I love it. your recipe is so easy to do but still amazing, love to see ninja's Deeeeeelllllicious (in volume I....) Mommao's (idk how to spel his name lol) expression, also angel's and ofcourse your expressoin while eating. just one thing I mad at you, you make me always hungry, even when I just finish the meal hahahah, thank bro

@ari_lapis9815 4 года назад

“But I like my buns, nice and large” don’t we all guga

@emytepoot8223 2 года назад

Thanks for your burger buns recipe. It's great and easy to follow and make. Even if I minus the yeast it's still good. And I used this to make loaf bread. Love it. Thanks from Philippines. 👍😊🙏

@frzzzdtm 2 года назад

2:53 "but I like my buns nice and large" I don't know man, I just spat my water out of my mouth

@ramonjamon8221 5 лет назад

Thank you so much. I've been waiting for those buns

@MS-ty8gq 5 лет назад

Ramon Sanchez that's what he said :p

@deemo8578 5 лет назад

Why is the audio quality on your vids so damn good? i respect it but some times it surprises me!!! but damn its good!! still wanna know how lol

@abishai3234 3 года назад

Been using this exact recipe for 2 years now - those buns are killer, best I've ever had. BUT I found a small improvement - add about 3 teaspoons of powdered diastatic malt to dry ingredients - you can easily find it in brewing shops. And honestly - add it to every bread you make - it enhances chewiness inside, and crispiness outside ;)

@Husin_Alatas 3 года назад

Guga!! Thank you so much. My first burger bun bake and I absolutely loved it!! Only thing was that I couldn't find baby formula so I swapped with regular milk powder. Turned out great nonetheless

@robertholtz 5 лет назад

Great pulled pork. Great hamburger buns. And I like how you call them "sandwishes." LOL.

@bauerbach1 4 года назад

made these, came out good, but I cooked them in the oven and they were looking very done at about 13minutes. I stretched it to 15 worried the insides would be undercooked. I think maybe they took a bit longer on a BBQ, but if you make them in an oven, keep an eye on them. I did also cut them to 8 buns, which were well sized for 5oz hamburgers.

@n9ne 3 месяца назад

i keep returning to this recipe it really is the best one i can personally find.

@PucketyCrik 4 года назад

I made your hamburger buns today. They were very good, delicious. They took 3 1/2 hours to make, but that was just waiting for the 2 risings. Well worth it and my family loved them.ckerp making your videos please. Cheers, John

@RiazUddin-sk3uw 5 лет назад

The other guy - not sure if his name is Chris - looks very Ninja-like! Your “buns” are nice, Guga. Cheers :-))

@naturalthing1 5 лет назад

Is that Ninja's kid?

@Trevoire520 4 года назад

Hey Guga, did you ever perfect the bbq sauce? I'd love a recipe!

@ntvans Год назад

Came out amazingly nice!! Best bun I have ever made! Even though the amount of yeast seemed outrageously a lot at first, the yeast eventually worked the rich dough mix very well!! Thanks man!

@IHaveTheKnacK 3 года назад

Fantástico pan, lo hice hoy y ha sido de los mejores panes que he comido. Gracias por la receta.

@the72u7h4 4 года назад

“Aluminum paper” heh. Perfect.

@adamguz 5 лет назад

Baby milk powder? I was like: WTF !?

@johann3875 5 лет назад

Can i use normal milk instead?

@pustyczajnik7648 5 лет назад

@@johann3875 No

@pustyczajnik7648 5 лет назад

@@johann3875 You can use milk powder instead, It is much cheaper

@IBBNBBQ 5 лет назад

@@johann3875 yes

@suivzmoi 4 года назад

@@pustyczajnik7648 for best results it has to be made from babies as the recipe indicates.

@tw1liiiiight 2 года назад

Thank you so much for this recipe Guga. We tried it for the first time, kneading by hand and the buns turned out so good. We have been spoiled by this recipe.

@nssylla 3 года назад

I tried the buns and it came out perfectly OMG😍 You are the best!! Thank God I found you.

@Anihe 5 лет назад

Hm, re-watched this, and realized you haven't shown us the sauce yet...?

@Joesmith-fu4ps 3 года назад

I really hate it when recipes don't say what kind of four. Like all purpose or bread flour etc.

@javierlombardo6213 3 года назад

000

@kimlightfoot 3 года назад

I lived in a camper for a half a year with two kids and a husband. I cooked everything on a bbq. even cakes. So cooking these buns in your bbq is pretty normal to me.