Most AMAZING HAMBURGER BUNS recipe ever | GugaFoods
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- Опубликовано: 8 апр 2019
- For Today's Cook I share with you the best hamburger bun recipe ever, this recipe has been tweaked many times to insure perfect results for you every time. I have made this recipe so many times and it is always a big hit with everyone! Hope you enjoy Guga's buns - AKA Bread OK!?
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* Guga's HAMBURGER BUNS Recipe *
Flour (463g) amzn.to/2U3ust8
Yeast (14g) amzn.to/2FVnPUC
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Lukewarm Water (220g)
One Large Egg
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HOW TO COOK BAKE GUGA'S HAMBURGER BUNS
I baked it for about 20min @ (425°F / 218°C)
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#Hamburger #Bread #Baking 
Развлечения
Guga, I really appreciate that you use gram scale, god bless you!
At least he needs to tell us not in grams only
:(😟🙁☹
For people who prefer cups and spoons:
3 cups flour
1 cup milk
2.5 Tbs butter
1 lg egg
2 Tbs sugar
3.5 tsp yeast
1.25 tsp salt
Sesame seeds, extra eggs and oil for topping.
I converted it for my mother, so hopefully it's useful to someone else too.
@@BrentonLaTour na ur kidding what do u mean 15 tbs butter do u mean 1.5 tbs butter ??
@@penguugaming6160 I fixed it. Thanks.
@@BrentonLaTour :)
*Gugas wife sees Gugas buns*
Gugas wife: “let’s dew it”
oh no
y
Derp you win 😭😭😂😂😂😂
Lool that accent
😂😂😂
just made this recipe, and it will now be my "go to" forever for hamburger buns! They were perfect!
Guga--I've been watching YT videos for years, and I kind of think that yours are the first where every time I see there's a new one, I have to watch it. And your nephews have the best job in the world.
I was just thinking to search for a good Buns Recipe and Guga uploaded the exact thing like 6 minutes ago?That was Epic Timing!
Awesome!
baddly ghost ; Fantastic!!!
@@GugaFoods guga, can i get the recipe in quantity measurement instead of weight?
@@imin2461 Weight is the only way to be sure. Quantity measures are notoriously unreliable.
Wow, these look great! Definitely going to give it a try, thanks for putting the recipe in grams instead of spoons/cups. Helps alot since spoon and cup measurements in Holland / Europe are different than US and I'm never sure how much to put in.
I love you man. It’s no surprise you’ve got such an amazing number of subscribers! You’re doing a awesome job. Thank you!
Finally got around to baking these!
Omg i just wana show them of because they turned out perfect!
I now understand why Guga loves sharing his food because i want everyone to grab my buns now! 😜
Absolutely loved these buns - still looking out for the promised brioche bun recipe :)! Hope it comes out soon!
Really nice color on those burger buns Guga! I will be trying your recipe. Looked amazing!
Smoky Ribs BBQ how did it go?
What did you think of the bun?
Q
Just did these. They turned out perfect. One of the best recipes/tutorials I’ve found on RUclips!!
Thank you so much. This is the best burger bun recipe I have watched. I love how the instructions are very clear and the ingredients are provided in the comment.
Pulled pork is literally my favorite thing ever. I look forward to hearing more about your bbq sauce recipe. :D
I’ve used Bread flour, turns out fantastic! thanks for the recipe. It’s the best burger buns I’ve ever eaten, period.
Fantástico pan, lo hice hoy y ha sido de los mejores panes que he comido. Gracias por la receta.
I just made those, and let me tell you, I did different bun recipes in the past but this one doesn't even compare to them. These buns are just perfection, I could eat them without anything inside, they are that delicious!
Can confirm!
It is like I heard guga talking... 🤣
Did you bake at 425? Mine were over cooked at 15 minutes.
@@rexluger1940 mine were slightly underdone at 24. Everything exact and cooked in a convection oven.
@@aretta042013 What altitude?
This has been a long time coming. I’ve been waiting for Guga to make this recipe for forever
I know... took me sometime but now it's here.
"I like my buns large" - Guga 2019
"I like the rustic shape of different sizes" - Guga 2019
100% on purpose
Fatsackafat guga is Brazilian, what do you guys expect?
😂😂😂😂
But instead of keep pinching the bottom...
-Guga (insert last name), 2019
Tested the recipe several times. It is amazing! Thanks Guga.
GUGA!!! I made these today and they were so so so GOOD! Thank you for the work you do to make me look like a pro :)
I am going to use this recipe for my lobster rolls in a couple weeks.
I did this 3 times. I followed the recipe gram by gram and cooked by temp but it came out hard. I noticed everything I did was correct except my oven, even though I put 425, the oven held the heat too strong. First bake was for 20 min and it came out hard. Next was for 15 min and was still a little crispy. My sweet spot was 11 minutes. Remember everyone, not all ovens are the same. Check you sweet spot
I think that oven sweet spot advice is really helpful. Trial and error .
I followed the recipe gram by gram too but my dough turned out so sticky and wet :( helpp
@@melvinwong2232 the flour is another thing to be aware of. In particular, the age of the flour and how well it's stored affects how much liquid it absorbs. A lot of bread recipes I've seen give a starting amount of flour and liquid, and then to add flour a tablespoon at a time until the desired dough consistency is achieved.
@@chrislangtiw6395 I see thank you! I was wondering if it's because of the climate in my country.. With a constant 30+ degree celcius everyday haha
@@melvinwong2232 Yeah the climate is a big factor for storage, especially humidity. Best to store flour in an airtight container in as cool a place as you can. If you just leave it in its original paper or cloth bag it'll go stale quicker.
I haven't eaten yet Guga, watch this video is killing me. Excelente video como siempre.💪
on boy... I could also have a nice hot bun right now.
Guga Foods your buns of course
I made these burger buns. Yes, truly very good and so easy to do. Thank You Guga.
I made this today. It was delicious! Thank you so much for the recipe..🤤🤤
THANK YOU for making the recipe in grams!!
yo lo only the most advanced smartest people use cups so you’re out!!
Dang it man those buns look AWESOME! AMAZING video man! Bring some to the office! 🥩🤠🤪
@IHaveACake3 Dirty minds! 🤣🤣🤣
🤣🤣🤣
Guga always brings buns to his office 😏
I definitely read that AWESOME In ninjas voice!
Ninja why don't we ever see you on a tasting on this channel?
I did it! Thank you for making this vide. Excellent instruction, voice, visuals and entertaining.
These guys eat so well!!! Guga you are an amazing chef!!!
Very nice milk-yeast-buns, I gotta say. I often make these for my family when we are grilling some burgers in summer.
Greetings from Germany and as a german I of course recommand a little slaw on that pulled pork xD
If you don't have or want the babymilk powder, you can just leave if out and use milk instead of water. Works just as fine!
Nice Xardaras! I live in Austria. I made these burger buns recently and although I followed the recipe exactly, unfortunately, they were quite hard/tough...not very soft as you would want burger buns to be. I don't know what the problem was because I had them in the oven at 180° C for about 22 minutes....they did not burn at all. However, when I let the dough rest I did notice that it hardly rose. I think I will try fresh yeast next time. Do you think fresh yeast could cause the dough to rise better? Do you know how much fresh yeast I should use if I want to substitute it for dry yeast?
I'd appreciate any help as I would love to enjoy amazing SOFT burger buns!
Cheers from Austria!
@@lightyagami6181 I'd check to see if your dry yeast is still active since you mentioned you were not getting any rise. If you want to try fresh yeast, double the amount, 28g.
Guga likes big buns and he cannot lie! 🤣
😂😂😂
@@GugaFoods oooofff I thought it was ketchup
nice and large
Ahh... you beat me to it. Well done!!
You other brothers can't deny
Gracias guga seguí la receta y me salieron fantásticos ...gracias guga foods
Best burger buns recipe EVER! From one who never cooked before and now every time we eat burgers we rather make it home. Thanks!
This is the best channel for cooking imo
Los esperaba hace tiempo!!! 😍😍 Saludos desde Venezuela!
De que parte eres ?
This guy has no chill. I dig it. Looks awesome bru. Im going to try these buns today
Came out amazingly nice!! Best bun I have ever made! Even though the amount of yeast seemed outrageously a lot at first, the yeast eventually worked the rich dough mix very well!! Thanks man!
Every single time you cook, your neighbors be lookin' over the fence like Wilson from Home Improvement.
I think everyone is most curious how on earth you ever thought to use baby formula!
Excellent video, as always!
Todo perfecto y delicioso ,el pan salió muy bien Gracias !
This looks amazing. I’m drooling over here. Good job! 🤘🏻😝🤘🏻
I finally get to squeeze Guga’s buns at home whenever I want 😂
Guga My bro. I found Your channel accidently months ago, and keep watching your videos over and over again, even some of your foods i didn't eat (like pork, beer, anything on alcohol ) but still I love it.
your recipe is so easy to do but still amazing, love to see ninja's Deeeeeelllllicious (in volume I....) Mommao's (idk how to spel his name lol) expression, also angel's and ofcourse your expressoin while eating.
just one thing I mad at you, you make me always hungry, even when I just finish the meal hahahah, thank bro
Great video! Loving the fresh buns! Great job! Thanks for sharing. 👍
Today i have done these buns! They are soooo deeeeeeeeeliciious! Thank you Guga
I was a culinary specialist in the Navy. The milk powder will help as a preservative. It won't mold as quickly as bread made without it.
Thank you so much. I've been waiting for those buns
Ramon Sanchez that's what he said :p
The best recipe ever.. Its so easy to make and its perfect every time. Thank you for this recipe.
I made this recipe, I don't have a mixer so my texture wasn't perfect and I didn't have sesame seeds, but it still turned out great. It was as easy as advertised. Thanks to Guga for getting the research done and getting the proportions right.
I converted this to a sourdough recipe and left out the sugar. Absolutely amazing buns, thank you for the recipe!
May I have your converted recipe??
I second
after making this buns countless times, for nearly 1 1/2 years, I can say, that it s one of the best bun recipes out there!
note: thank you for the metric measurements!
Just made the burger buns. Been searching for a good burger bun recipe for forever and not good at baking but these were awesome!! Follow recipe to the letter and it was absolutely amazing!!!!!!!!!
Gracias por tus vídeos, es extraordinario su dedicación por las cosas bien hechas
I love these videos, I am 20 and missed out on learning things like this at a young age, and am now learning to cook for myself and eventually others!!
I just made these. WOW. I did sub the water for almond milk and butter for coconut oil (all I had) and didn't add the nido.....and they were absolute perfection! Thank YOU!
What type of flour did you use please?
OMG the taste is FIRE .Thank you.!!! for your recipe.
I tried the buns and it came out perfectly OMG😍 You are the best!! Thank God I found you.
Guga, you should make a Recipe book! I would definitely buy it :)
Phoenix R - agreed
Excellent work sharing the recipes .... Do not forget the BBQ sauce recipe .... please !!!!
Thank you
Thanks for your burger buns recipe. It's great and easy to follow and make. Even if I minus the yeast it's still good. And I used this to make loaf bread. Love it. Thanks from Philippines. 👍😊🙏
The way you edit these videos even makes the smoke look tasty!
"I like my buns large" Amen brother
😂😂😂
I've made a bunch of different buns but these are actually great. Tweaked them a bit and removed the baby powder and upped a bit the salt so they are more savory. They've been my go to buns since
Oh god emperor! Have you reduced the sugar too? Seems like a lot for my european taste buds
I thought about using regular powdered milk, instead of baby milk.
I kinda wonder if he has those two confused.. Maybe not, but I can't help but wonder.
@@Gutslinger I am going to try it with regular milk powder, all those Chinese baby formulas causing deformities is really a turn off!
@@lr-zf1owdid you use the same amount of flour? I think there are differences between european and us flour.
@@emimaxim22 Depends on what flour you use, might want to add more water or w.e. else you're missing. Also i did this in air fryer instead of oven with exact same recipe 200- 18mins, turned out super good, but oven is probably a better because you can use more than 2-3 buns lol...
Thanks for the recipe. They came out nice and soft!
Omgg this video made my mouth water !! Such a good one !
"start by pulling the top and pinching the bottom"... signs your date is definitely headed in the right direction
that’s dirty dude
Pinching the top and pulling the bottom
I here for this...yes sir.
I assume you have your own restaurant? Can you IMAGINE your customers eating these??? Historic Fame.
Hi verified person
Awesome recipe, substituted nido for regular semi-skimmed dry milk and baked for 20min @ 200°C - turned out great!
Can’t wait to make the buns! Great vid!
I love how in every video, Guga is genuinely surprised at what he makes. He always amazes himself.
Great video!
I wondered why no onion or pickles or cole slaw, then I saw Angel.
Dude I literally thought the exact same thing. Needs pickles, cole slaw or onions. He could have made some cole slaw and not put it on Angels though.
Arab Drifter yeah
When I saw Angel, I thought the exact opposite. He looks like he shouldn’t eat pork.
His tastebuds are kind of infantile.
@@woosnext why?
SIMPLY PERFECTION!!
I'm drooling!!!!!!!!!!!!!!!!! That is ART!!!
Great pulled pork. Great hamburger buns. And I like how you call them "sandwishes." LOL.
You’ve been having soo much meat that you said that the bun has perfect amount of fat lol 😂
🤣🤣🤣🤣🤣🤣🤣🤣🤣
I thought he meant the butter
or that lol
Well there is fat in the buns. I assumed he meant buttery.
i thought he meant the butteryness
Thank you so much for this recipe Guga. We tried it for the first time, kneading by hand and the buns turned out so good. We have been spoiled by this recipe.
Wife made the Guga Buns today! They came out GREAT!!
8:40 Angel: "Now.. you can have Guga's buns"
Guga's wife: _Good Afternoon_
"I love my buns nice and large" Gugga is a savage
Your video very simple thank you so so much...u made my week!!❤❤❤❤
Guga My friend I Martin from Colombia, Im follow you one year ago, I stared follow you when the covid 19 pandemic begin. I already made 6000 burguer buns with your recipe, you are amazing man!!!
So lets duet! Guga , Angel what’s up!
Guga thanks for making your recipes easy for us to make.
Thanks Rojas, I appreciate that brother.
Why is the audio quality on your vids so damn good? i respect it but some times it surprises me!!! but damn its good!!
still wanna know how lol
I love fresh baked buns. Great Recipe.
OMG - The exterior of that grill is beautiful! And the buns looked delicious!
I made this recipe yesterday exactly as shown, and mine came out with a bit denser texture than in the video. I used King Arthur all-purpose flour. I may try to let it rise longer during the second phase...
I don't have much experience with baking bread, but here are a few observations I made:
-A thin egg-wash coating is better than a thicker one. A thin egg wash makes a golden brown exterior, while a thicker one makes it darker.
-The buns became more soft and pliable after resting. I made a pulled-pork sandwich with one right after it came out of the oven, and it seemed more dense than when I used them the next day.
These are much better than the Marketside brioche buns we've been getting from Walmart. If I can figure out how to make them a bit less dense, they'll be perfect.
I have the same problem 😢😢😢😢
Bread flour?
Did you use Nido baby milk powder? Actually any milk powder should work but I think the baby milk powder has a different taste I'm making these tomorrow for the first time wish me luck 🤞
You have to rest bread after it bakes. If you want it really soft and moist you should put it into a bowl straight after the oven and cover with foil or a damp towel and rest 15 -20 minutes or untill just a little warm
Hey Guga, did you ever perfect the bbq sauce? I'd love a recipe!
Guga, fiz e deu muito certo! Obrigado! Para congelar é melhor fazer com o pão já assado ou antes de assar?
Just made this for lunch. It was amazing!
Ingredients in volumes
463 g (3+ 2/3 cups) flour
1 egg
14g (5 teaspoons) yeast
31 g (2.5 tablespoons) sugar
9 g (1.5 teaspoons )salt
41 g (3 tablespoons) butter
30g (4 tablespoons) -baby- milk powder (sorry guga)
220g (1 cup) water
Thank you ❤️
Thank you 🙏🏼
Thank you
Warm water
What kind of flour is it?
“Aluminum paper” heh. Perfect.
Guga!! Thank you so much. My first burger bun bake and I absolutely loved it!!
Only thing was that I couldn't find baby formula so I swapped with regular milk powder. Turned out great nonetheless
I made your hamburger buns today. They were very good, delicious. They took 3 1/2 hours to make, but that was just waiting for the 2 risings. Well worth it and my family loved them.ckerp making your videos please. Cheers, John
The other guy - not sure if his name is Chris - looks very Ninja-like!
Your “buns” are nice, Guga. Cheers :-))
Is that Ninja's kid?
Hi everyone, I just made it yesterday and it was perfect !
Little advices : you can change the baby Milk pouder by milk pouder. And the time in the oven depends on your own oven, make sure it doesn't get dark/brown on the top of your buns, then it will be cooked perfectly ^^
I think the difference between the two is that the Nido is whole milk powder and regular instant milk in the store in non-fat. Both work but I find the whole milk powder gives an even smoother/softer end product.
P Woolard the first ingredient in the Nido is nonfat milk
@@SeenOnPinterest Jessica is correct. I just checked the container.. Want more fat? substitute whole milk for the water used
Is it all propouse flour?
Which type of flour did u used?
i keep returning to this recipe it really is the best one i can personally find.
i just made those burger buns and they're AMAZING! i made them in the oven and 20 minutes at 220°c would've been way too much. 10 minutes are sufficiant! great buns!!
I wish this guy would open a restaurant.
I think Guga does have one. Not sure though
I bet he makes more money from these you tube videos than what he would if he opened a restaurant. But yes he should open one for sure.
kaddiddlehopper - 👍That’s what I was gonna say. But then again, restaurants are so much work and more costly. Maybe a limited food truck type deal will be great. 💞
I would definitely go to guga’s restaurant
“But I like my buns, nice and large” don’t we all guga
I’ve to make and taste this before I die! Man this looks good! Thanks for the very clear recipe.
How many gram is each bun?