Protein Burger Buns Recipe

SwissBake® Prot Max P30 – 700g
SwissBake® T150 Flour – 300g
Chilled Water (~10°C) – 600g
Olive Oil or Soft Butter – 50g
Sugar – 30g
Fresh / Dry Yeast – 40g / 15g
Salt – 20g
MYCOBAN™ CP Guard – 8g
SwissBake® Enzy X-2D Bread Improver – 6g

In a spiral mixer, combine SwissBake® Prot Max P30, T150 Flour, sugar, salt, SwissBake® Enzy X-2D Bread Improver, and MYCOBAN™ CP Guard. Knead on low speed for 30 seconds to distribute the dry ingredients evenly. Add the yeast and chilled water (approximately 10°C), ensuring the fat is not added at this stage. Knead on slow speed for 3 minutes, then switch to fast speed for 4 minutes to begin gluten development. Reduce to slow speed and gradually incorporate the olive oil or soft butter, allowing the fat to be fully absorbed before mixing again at fast speed for 2 minutes. The finished dough should appear smooth and glossy and should pass the windowpane test, with a target dough temperature of 26°C.

Pre-heat the deck oven at 200°C. Allow the dough to rest on the bench for 10 minutes, then divide into 80 g portions. Shape tightly into smooth balls, place on greased burger trays, and gently press to form a bun shape. Proof at 35°C with 80% humidity for 45–50 minutes until the buns double in volume. Lightly mist with water and sprinkle with seeds if desired. Bake at 200°C with an initial 3-second steam injection for 12–14 minutes until golden brown. Optionally brush the hot buns with oil or melted butter for a softer crust. Cool completely on wire racks before packing to prevent condensation.