160 grams of water
2 sachets of squid ink
20 grams of fresh yeast or 10 grams of dry yeast
40 grams extra virgin olive oil hojiblanca
25 grams of sugar
390 grams of flour of force
1/2 teaspoon salt
1 beaten egg
Sesame seeds for decoration
First prepare the dough for the hamburger bun.
Put the water and the squid ink in a saucepan and let it boil for a couple of minutes. We wait until it cools down and we dissolve the yeast in it. It is necessary to do it with cold water because if it were hot it would kill the leaven of the yeast and the bread would not rise.
On the other hand, in a bowl pour the Hojiblanca extra virgin olive oil and dissolve it in the sugar. We beat it well and then add the squid ink broth with the yeast. Let it rest for 10 minutes.
Next, we add 1/2 beaten egg together with the salt and the flour. We knead it with the hands perfectly for about 5 minutes until obtaining a very smooth dough. We will see that the dough is ready once it does not stick to our floured hands. We let it rest for a few minutes, after which we form a cylinder with the dough and cut small portions of about 85 grams.
As we are making them, we place the rolls on the baking tray lined with parchment paper or baking paper. The rolls should be placed well separated from each other so that they do not stick together as they grow. Cover them with a cloth and let them rise in a warm place for about 1 hour. They should rise to about twice their size.
Next, we paint the rolls with the 1/2 egg that we left over before and sprinkle their surface with the sesame seeds. Bake the breads at a temperature of 200º for about 15 minutes. We will have to have previously put the oven to heat, so that when we take to bake the muffins it is very hot. When they are ready, we put them to cool on a rack.
Once the buns are cooled, open them in half and prepare the hamburger to your liking.