Homemade Burger Buns

For the starter, crumble the fresh yeast into a small bowl, sprinkle with 10 g sugar, and stir with a fork until it becomes liquid. Stir in 10 g flour and pour in 125 ml lukewarm milk. Let it rise in a warm, draft-free place for about 10 minutes until a strong foam has formed.

In a small saucepan, whisk 20 g flour with the remaining 100 ml milk until smooth. Heat over medium heat, stirring constantly, until the mixture thickens and takes on a pudding-like consistency (Tang Zhong). Remove immediately from the heat, spread onto a plate, and let cool.

Mix the remaining flour (320 g), the remaining sugar, and the salt in a mixing bowl. Add one egg, an additional yolk (save the egg white for later), the starter, and the cooled Tang Zhong. Using the dough hook of a stand mixer, knead first slowly, then on medium speed for about 10 minutes, until a smooth, elastic dough forms that detaches from the sides of the bowl.