We all love our burgers!
I hope we’re on the same page!
If your heart doesn’t skip a beat on seeing the creamy aioli sneak its way out of the coleslaw plonked generously atop a juicy chicken patty then I’m not even sure what to say to you; except – WHY!!!!!!!! 😮
I’ve often noticed how people tend to get soooooooo excited to know how a particular burger patty or slaw was made to stuff between the burgers but hardly anyone ever tries to get creative with the bun.
Let’s just put it this way, you are willing to make fresh fillings for your burger but refrain from using fresh bread, which, might I also add, is the true essence of ANY burger!
I mean, what’s a burger without the buns?
You do realize that your home smells like the cobblestone streets of France dotted with cutesy cafes with an al fresco section, right?
No, I am serious!
I bet your neighbours will come knocking at your door getting inquisitive about the contents in your oven like the detectives from a Gillian Flynn novel.
If you are reading a post from my blog for the first time, then you might want to have a look at these cheeky little fluff balls that I call Pretzel buns that I made a while ago.
And now that you are already having a read, go on ahead because I’m posting up a recipe for Cajun buns today!
These are intoxicating little buggers. Crusty tops seasoned with Cajun spice mix and topped with oats.
Insides are airy fluff balls.
There’s no fuss really!
Gather your ingredients –> Knead the dough –>Prove the dough –> Shape the dough –> Prove again –> Add the glaze –> BAKE!
And you obviously don’t need me to tell you that you’ll be sipping your coffee, catching up on the latest episodes of Modern Family and Awkward and thumbing through Thug Kitchen Cookbook while the dough proves, proves again and bakes!
So basically, the effort that goes into making these Cajun buns is barely even measurable!
What does this tell you?
Get in the kitchen and make them for you fam for dinner or lunch or whatever you fancy.
You can even use these Cajun buns as croutons for your roasted tomato soup – do you see what I’m talking here? (wink wink) 😉
Versatile is the word, my pals! And these Cajun buns are deffo the brand ambassador for versatility!
- 1 egg
- 225 mls water (of which 50 mls will be used for activating yeast and 175 mls mixed in with the egg)
- 1 tbsp yeast
- 1 tbsp honey
- 215 grams All purpose flour
- 150 grams whole wheat flour
- 1 tsp salt
- 15 grams butter, cold
- 2 tbsp milk
- 2 tbsp honey
- In a bowl, combine yeast and honey. Add 50 mls of lukewarm water into the yeast and honey mix and leave it to activate for 10 minutes.
- In a jug, combine the remaining water and egg. Beat the egg well into the water.
- In another bowl, sift the flours, add the salt.
- Rub in the cold butter until the mix resembles fine breadcrumbs.
- Add in the egg and water mix into the dough along with the yeast mix.
- Knead for about 6-8 minutes until the dough turns slightly elastic. You can also use the stand mixer for this purpose.
- In a lightly oiled bowl, place the dough and cover with cling film or kitchen towel and let it rise for about 1 ½ hour in a dark, warm place.
- After the proving time, lightly punch out the dough and knead it slightly.
- Divide into 8 sections and roll them in balls.
- Place on a baking sheet dusted lightly with flour. Cover again with cling film or kitchen towel.
- Let them rise for a further 45 minutes.
- Preheat the oven to 220 degrees Celsius.
- Make the glaze by mixing together milk and honey.
- Brush it generously on the buns and sprinkle the Cajun seasoning and top with oats.
- Bake in a 220 degrees Celsius oven for about 30 minutes or until the buns turn a good brown colour and sound hollow when tapped on the bottom of the buns.