June 9, 2018 - 6:36pm
Papo secos and burger buns
I grew up having papo secos (pops), Portuguese buns, on a regular basis. Everything went in these things or just eaten as is or with soft butter. So, when I began baking bread I had to attempt these and have since made them a few times. When memorial day came around a while back I of course had burgers and I used my papo secos recipe to do so and the result was slamming! A few had sesame seeds and egg wash with honey and others were naked as a Jay Bird..... And not to disrespect the original I made the pops too.
Oh, and here's a Chicago dog I put together.
Share
Comments
Can you share the recipe? I am/was on a search for a burger bun recipe.
I hope the recipe works for you. From what I’ve seen from you here I have a feeling you’ll do an amazing job with it!
Those look great! I'm with Danni, i'd love to know the recipe.
Ru
Please let me see how you do with trying this recipe out, I’m sure it’ll be great!
Be forewarned, this is the first recipe I ever made as a bread baker and trust me I’m still a novice. Hint: for the burgers I neither used the lard(most traditional) or the shortening, I had an even better fat on hand for this day(I’ll keep that a secret). Also the buns that came out best were brushed with an egg wash with about a tablespoon of honey whipped in. If you make burger buns with this recipe I suggest that you still make a few papo secos as well or the Portuguese gods may not look upon you with favor. :) Please give this a try and let me see how they come out.
Papo Secos
•4 cp (600g) Unbleached bread flour(plus more as needed for shaping)
•2 tsp (4g) instant yeast
•2 cp (450g) water(~82°-84°)
•1 Tbsp (10g) Fine sea salt
•2 tsp (6g) Sugar
•4 tbsp (40g) Lard, softened(or shortening)
•Mix all but 1/2 of the lard in mixer set w/ dough hook until ingredients come together.(~2 min. on slow, ~4-5 min. on med/high)
•Add remaining lard and mix until dough cleans sides of bowl.(~2-3 min.)
•Flip out into large and lightly greased bowl and knead end over end four ways for 2 min. Flip so rounded side is up and crease is down.
•Cover w/ towel and plastic.(or in proofer) Let rise to double size.(~1 hour)
•Cut to size (~4.5oz)and round off into balls, let rest under tea towel for ~5 min.
•Gently flatten ball w/ hand and w/ the back of bench scraper or edge of hand press a crease across center of each ball.
•With very lightly floured hands fold over the under side at the crease, gently pinching tips roll ball into oblong shape.
•Lay, crease side down, on well floured couche, cover w/ a tea towel.(or in proofer) Let rise ~45 min.-1 hour. Preheat oven to 435° set up with baking stone(s) and cast iron pan.
•Flip onto floured parchment on baking sheet.
•Bake in preheated 435° oven ~20-25 min.
•Let cool on a wire rack.
As to your secret ingredient, I am thinking you might have used duck or goose fat. That definitely would add a lot of flavour!
I learnt something new, it's my first time to hear papo secos and they look very beautiful and interesting.
enriched bread. Well done