After cutting my own steaks and grinding my own hamburger for over 40 years, I have never made my own hamburger buns. I made hamburgers today and used your recipe for Guga Hamburger Buns right down to buying [Nido] powdered milk, to make the hamburger buns. I have baked using grams for years, I appreciate you using grams in your recipe (like I always tell people that follow my personal recipes "my grams are the same as your grams, but my cups and teaspoons are definitely different then your cups and teaspoons"). I was surprised how fast and easy this recipe was to make. Long story short; my wife said this was the best bread/hamburger bun she has ever had (I'm the chef in our family, my wife only goes into the kitchen to see if I'm in there), I agree with her, these buns made my hamburgers taste so good I'll never buy hamburger buns again. The only change I made was; I baked them at 400 F for 19 minutes (I have a new LG Stove/Oven) this was the perfect temperature and time for my oven. I told my wife "they may have a strong yeast taste, because of the 14 g of yeast, but they were perfect no yeasty taste at all, just pure goodness (I did use rapid rise or instant dry yeast - I didn't use active dry yeast). My wife took one of the buns and put butter and strawberry jam on it and went crazy - and told me "don't ever lose this recipe". Thanks for your channels, I have subscribed to all of them, I love sous vide steaks and I now use a blow torch. My friends and family tell me my steaks are the best steaks they have every had. Keep up the great work.
I wish I can give you more than 1 likes!!! This is seriously my favourite recipe! And thank you for being awesome and include the recipe in the comments instead of linking it to other places
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.
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!
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!
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 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
@@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.
@@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 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!
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.
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! 😜
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 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'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
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.
@@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...
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!!!
I learned that not all yeast will activate, i put the yeast with the water and sugar together first, mix up the rest in the bowl of the kitchen machine, and add the water sugar yeast mix after i see it starts to foam up. That way i know for sure the yeast works
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.
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.
Made these today and they where fantastic! so much better than store bought. If you are someone who like me lives in a country where dry yeast is not common, then for the fresh yeast use around 50g instead of the 14g dried yeast. Just make sure to comine the yeast with lukewarm water until its disolved, then add the sugar, butter and all other ingredients and mix them, then at the end start adding the flour.
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.
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
If you rarely cook, and use old stock of yeast, it's a good thing to put them on the lukewarm water firm to see if they are still alive (if they bubble a lot in about 10 minutes then it's alive)
I cook this.. everytime whem i want to dl8w somoenes mind. They are perfect..absolutely perfect. Smooth.. and fluffy inside. Is all about flour. I use italian flour granno duro with 12 protein. ! Yummy
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.
Edit: Mind you, I have made these in a burner gas oven, electric oven and an air fryer, they come out perfect each time! I have yet to try the grill! Been making Guga's patties for 2 years now! My burgers and sliders have been the talk of every party or family gathering and you best believe I'm gatekeeping the source! 😂 Thank you, Guga! ❤
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. 💞
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. 👍😊🙏
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!!
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!!!!!!!!!
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.
So I tried 3 times.. 3rd time was a charm. I did the yeast in the warm water first and kept the mixer thing on low speed for longer period, forgot the 2 cups of flower added it in and man just amazing. I have to try 1 more time to consider I know how to bake buns.
Great buns! Slight adjustment for me in the UK: Flour (463g) Yeast (14g) Sugar (31g) Salt (9g) Melted Butter (41g) Cold or warm milk (220g) (warm is preferable) One Egg knead for 10mins 2h prove shape 1h prove egg + sesame seeds 220C for 10min
@@KableTdi I'm so sorry! It worked for me once (maybe I had very strong/fresh yeast and maybe the room was warm), hence I put it in there. But yes, to be safe always use warm milk. Sorry again, I feel the pain of a wasted dough.
@@DonSkarbeckno problem, I had dry yeast just like the one in the video, i tried again with warm milk and your measurements worked! so thank you for that.
made these, came out good, but I cooked them in the oven and they were looking very done at about 13minutes. I stretched it to 15 worried the insides would be undercooked. I think maybe they took a bit longer on a BBQ, but if you make them in an oven, keep an eye on them. I did also cut them to 8 buns, which were well sized for 5oz hamburgers.
Made them today, didn't use powder milk.. they turned out to be best buns I ever made!!! Unfortunatelly now my family will make me do them all the time lol
After cutting my own steaks and grinding my own hamburger for over 40 years, I have never made my own hamburger buns. I made hamburgers today and used your recipe for Guga Hamburger Buns right down to buying [Nido] powdered milk, to make the hamburger buns. I have baked using grams for years, I appreciate you using grams in your recipe (like I always tell people that follow my personal recipes "my grams are the same as your grams, but my cups and teaspoons are definitely different then your cups and teaspoons"). I was surprised how fast and easy this recipe was to make.
Long story short; my wife said this was the best bread/hamburger bun she has ever had (I'm the chef in our family, my wife only goes into the kitchen to see if I'm in there), I agree with her, these buns made my hamburgers taste so good I'll never buy hamburger buns again. The only change I made was; I baked them at 400 F for 19 minutes (I have a new LG Stove/Oven) this was the perfect temperature and time for my oven. I told my wife "they may have a strong yeast taste, because of the 14 g of yeast, but they were perfect no yeasty taste at all, just pure goodness (I did use rapid rise or instant dry yeast - I didn't use active dry yeast).
My wife took one of the buns and put butter and strawberry jam on it and went crazy - and told me "don't ever lose this recipe". Thanks for your channels, I have subscribed to all of them, I love sous vide steaks and I now use a blow torch. My friends and family tell me my steaks are the best steaks they have every had. Keep up the great work.
I wish I can give you more than 1 likes!!! This is seriously my favourite recipe! And thank you for being awesome and include the recipe in the comments instead of linking it to other places
Thank you
@@GugaFoodsno, thank you for the awesome recipe
*Gugas wife sees Gugas buns*
Gugas wife: “let’s dew it”
oh no
y
Derp you win 😭😭😂😂😂😂
Lool that accent
😂😂😂
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 :)
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.
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?
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
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!
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 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.
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?
I’ve used Bread flour, turns out fantastic! thanks for the recipe. It’s the best burger buns I’ve ever eaten, period.
just made this recipe, and it will now be my "go to" forever for hamburger buns! They were perfect!
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?
Every single time you cook, your neighbors be lookin' over the fence like Wilson from Home Improvement.
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?
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.
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
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! 😜
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
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.
THANK YOU for making the recipe in grams!!
yo lo only the most advanced smartest people use cups so you’re out!!
Just did these. They turned out perfect. One of the best recipes/tutorials I’ve found on TH-cam!!
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.
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'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...
I tried it with a regular milk powder, and 200°c, perfect, thanks.
"I like my buns large" Amen brother
😂😂😂
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!!!
This is the best channel for cooking imo
I learned that not all yeast will activate, i put the yeast with the water and sugar together first, mix up the rest in the bowl of the kitchen machine, and add the water sugar yeast mix after i see it starts to foam up. That way i know for sure the yeast works
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.
Best burger buns recipe EVER! From one who never cooked before and now every time we eat burgers we rather make it home. Thanks!
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.
Thks for the recipe! Could you pls mention the type of flour, is it bread flour ? I think it is impoertant to know. Thank you!
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
Awesome recipe, substituted nido for regular semi-skimmed dry milk and baked for 20min @ 200°C - turned out great!
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?
Made these today and they where fantastic! so much better than store bought. If you are someone who like me lives in a country where dry yeast is not common, then for the fresh yeast use around 50g instead of the 14g dried yeast. Just make sure to comine the yeast with lukewarm water until its disolved, then add the sugar, butter and all other ingredients and mix them, then at the end start adding the flour.
Did you still use the baby powder milk?
@@robbieboyable No i think i just skipped that part. Or i might have used a little milk. I'm not entirely sure.
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
If you rarely cook, and use old stock of yeast, it's a good thing to put them on the lukewarm water firm to see if they are still alive (if they bubble a lot in about 10 minutes then it's alive)
Guga, you should make a Recipe book! I would definitely buy it :)
Phoenix R - agreed
"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
I cook this.. everytime whem i want to dl8w somoenes mind. They are perfect..absolutely perfect. Smooth.. and fluffy inside. Is all about flour. I use italian flour granno duro with 12 protein. ! Yummy
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
i keep returning to this recipe it really is the best one i can personally find.
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?
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!
I think everyone is most curious how on earth you ever thought to use baby formula!
Excellent video, as always!
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.
Los esperaba hace tiempo!!! 😍😍 Saludos desde Venezuela!
De que parte eres ?
Edit: Mind you, I have made these in a burner gas oven, electric oven and an air fryer, they come out perfect each time! I have yet to try the grill!
Been making Guga's patties for 2 years now! My burgers and sliders have been the talk of every party or family gathering and you best believe I'm gatekeeping the source! 😂
Thank you, Guga! ❤
Excellent work sharing the recipes .... Do not forget the BBQ sauce recipe .... please !!!!
Thank you
Saludos guga, excelente video. Quisiera saber cuantos Gramos pesa cada bollo de pan cuando recien cortas luego del fermentado. Gracias
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
This is an Amazing Recipe thanks so much Guga, my GO TO RECIPE ALWAYS!
"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 tried the buns and it is so eic perfect for my burger business here in the Philippines. Thanks Guga 🙏
Pulled pork is literally my favorite thing ever. I look forward to hearing more about your bbq sauce recipe. :D
These videos really helps when you are alone and hungry at 2 am in the morning
I finally get to squeeze Guga’s buns at home whenever I want 😂
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. 👍😊🙏
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!!
kinda of interesting going back to this video in 2020. you can really hear how much guga's english has improved.
Absolutely loved these buns - still looking out for the promised brioche bun recipe :)! Hope it comes out soon!
I tried it and the result ist Top top top👍🏻👍🏻👍🏻
Best Bunes Recipe ever . thanks for sharing 👏🏻
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
Buns look delicious! Which Nido powder milk is used for in this recipe?
8:40 Angel: "Now.. you can have Guga's buns"
Guga's wife: _Good Afternoon_
So I retired out in Italy and can't find a good hamburger bun in any bakery. I'm definitely going to try this! Thanks Guga!
How was it?
Hey Guga, did you ever perfect the bbq sauce? I'd love a recipe!
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!!!!!!!!!
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.
So I tried 3 times.. 3rd time was a charm. I did the yeast in the warm water first and kept the mixer thing on low speed for longer period, forgot the 2 cups of flower added it in and man just amazing. I have to try 1 more time to consider I know how to bake buns.
Great buns!
Slight adjustment for me in the UK:
Flour (463g)
Yeast (14g)
Sugar (31g)
Salt (9g)
Melted Butter (41g)
Cold or warm milk (220g) (warm is preferable)
One Egg
knead for 10mins
2h prove
shape
1h prove
egg + sesame seeds
220C for 10min
thanks man
you screwed me up well with this one. Dry yeast doesn't melt in cold milk. Use only warm milk.
@@KableTdi I'm so sorry! It worked for me once (maybe I had very strong/fresh yeast and maybe the room was warm), hence I put it in there. But yes, to be safe always use warm milk. Sorry again, I feel the pain of a wasted dough.
@@DonSkarbeckno problem, I had dry yeast just like the one in the video, i tried again with warm milk and your measurements worked! so thank you for that.
lol! Gugas writing an essay of bread without referencing his sources, Gugas bunz = Brioche
“But I like my buns, nice and large” don’t we all guga
Wow ilove it ....so nice clear and clean presentation feeling hungry taste so better
"I love my buns nice and large" Gugga is a savage
Best of the best... dont know howvto upload pic... but they are stunning
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.
Looks amazing! Can I replace the baby milk powder for something else? Maybe just regular milk? Thanks!
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
Gracias por tus vídeos, es extraordinario su dedicación por las cosas bien hechas
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?
So real!! I'm going to try your hamburger 🍔 bun recipe. Great cooking!
Great pulled pork. Great hamburger buns. And I like how you call them "sandwishes." LOL.
I made this and it's amazing. Can I change oil with butter?
made these, came out good, but I cooked them in the oven and they were looking very done at about 13minutes. I stretched it to 15 worried the insides would be undercooked. I think maybe they took a bit longer on a BBQ, but if you make them in an oven, keep an eye on them.
I did also cut them to 8 buns, which were well sized for 5oz hamburgers.
Made them today, didn't use powder milk.. they turned out to be best buns I ever made!!! Unfortunatelly now my family will make me do them all the time lol
Guga, what type of flour? (The amazon link is broken)
Thank you 😊!
I use All purpose flour and it works very well
Looks great going to make but can you put into cups & oz. Thanks
Baby milk powder? I was like: WTF !?
Can i use normal milk instead?
@@johann3875 No
@@johann3875 You can use milk powder instead, It is much cheaper
@@johann3875 yes
@@pustyczajnik7648 for best results it has to be made from babies as the recipe indicates.
hallo couga very good recipe. please tell me what flour do you use
Guga you should make some weed infused steak!
Tried this recipe for buns before. Very nice. Today I made one whole bread which was awesome. Kids also liked it a lot. Great flavour.
“Aluminum paper” heh. Perfect.
Guga. You are the best on YT
Guga: Uses grill to bake buns
Oven: Am I a joke to you?