4 h 10 min
Suitable for vegetarians
Type of dish: Bread and pastries
Temperature: Room temperature
Seasonal period: All year
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Patissiere flour 0.167 kg
Water 0.1 l
Table salt 4.167 g
Flour enhancer 1.667 g
Sugar 0.007 kg
Powdered milk 8.333 g
Margarine 0.025 kg
Yeast 6.667 g
Sesame 0.002 kg

Kneading time: 13´
Temperature of the dough: 25 ºC
1st fermentation (the dough is not divided yet): 10´
2nd fermentation (the dough divided): 15´
3rd fermentation (the piece is finished): 1 h
Cooking time: 13´
Temperature of the oven: 220 ºC


  • Knead all the ingredients except for the yeast and the margarine. Add those halfway through kneading-
  • The dough should be fine and elastic.
  • Make 60 g balls without previously leaving them to stand.
  • Place into hamburger moulds.
  • Leave to stand for 15´alfresco.
  • Smash by hand.
  • Ferment to 30 ºC and with 75 % of humidity. The dough will become rather big in volume.
  • Spray some water over the dough.
  • Place roasted or natural sesame seeds on top.
  • Bake with no steam.
  • Prevent the bread from becoming too dry.
Nutritional information (1 portion)
Fiber 1.55 g
Saturates 1.39 g
Monounsaturated fatty acids 1.3 g
Polyunsaturated fatty acids 2.16 g
Cholesterol 7.75 mg
Calcium 24.59 mg
Iron 0.53 mg
Zinc 0.37 mg
Vitamin A 44.63 ug
Vitamin C 0.09 g
Folic acid 29.0 ug
Salt (Sodium) 373.79 mg
Sugars 2.06 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.