How to Make Super Soft Burger Buns | Yudane Method

Home 9 Enriched Dough 9 How to Make Super Soft Burger Buns | Yudane Method

Yudane is a Japanese bread improver. It is made by scalding a portion of the flour in a recipe with boiling water. This method gelatinizes the starch which then makes the crumb of the bread soft and fluffy and makes it stay softer for longer.

This is not my first ‘Japanese’ style burger bun recipe. One of my most viewed and popular recipes which I made when I first started off on YouTube was a Japanese milk bun recipe. But I mistakenly made the dough with another bread improver called Tangzhong, which is in fact a Chinese style bread improver. So, this recipe is here to fix my past mistakes.

Unlike Tangzhong which is a roux made of milk and flour that is then cooked in a pan until thickened, Yudane is made by simply mixing flour and boiling water at a 50/50 ratio and leaving it to sit for several hours. I left mine in the fridge to cool down completely.

There are other recipes that use a similar method called scalding. Flour and other ingredients are mixed with boiling water and the mix is kept at a steady temperature for several hours to gelatinize the starch. It is the same principle, but yudane takes less time. Perhaps a yudane could also be kept at a steady higher temperature to gelatinize the starch even more.

But it works just fine the way I demonstrate in this recipe without spending too much time.

I use the stretch & fold method for kneading this dough. Not because of the hydration (which is not high), but because the dough is quite sticky. This kneading method makes it easy to knead.

You will get 4 large burger buns from the given ingredients. To make more simply multiply the amounts. You can also shape this into a loaf and bake it in a tin to make a super soft sandwich loaf.

Watch the video down below for detailed instructions.

Ingredients

For the yudane

50g (1.75oz) white bread flour

50g (1.75oz) boiling water

 

For the main dough –

250g (8.8oz) white bread flour

150g (5.3oz) cold milk *

4g (0.14oz) instant dry yeast or 4.8g (0.16oz) active dry yeast or 12g (0.42oz) fresh yeast

20g (0.7oz) sugar 

20g (0.7oz) soft butter

1 egg yolk, around 20g (0.7oz)

6g (0.21oz) salt

* To learn more about dough temperature control click here.

 

1 egg white for glazing

Sesame seeds to sprinkle

Method

  1. Make the yudane. Mix the flour with boiling water until there is no dry flour left. Cover and refrigerate until completely cold.
  2. Make the dough. In a large bowl combine the milk, yeast, salt, sugar, and egg yolk. Mix to dissolve the salt and sugar and to hydrate the yeast. Add the yudane and the flour. Mix to a dough.
  3. Tip the dough out on the table and leave to rest for 15 minutes to let it hydrate. It will be easier to knead afterwards.
  4. Knead for 6 minutes using the stretch & fold method. Tear in the butter and knead for 3 minutes longer. *Desired dough temperature 25C – 26C (77F – 79F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Adjust proofing time accordingly.
  5. Cover and ferment for 2 – 2.5 hours.
  6. Divide the dough in 4 equal pieces and give them a light pre-shape.
  7. Rest for 20 minutes.
  8. Final shape.
  9. Final proof will take around 2 hours. *During the final hour of fermentation preheat your oven to 160C (320F) fan on.
  10. Brush the buns with egg white and sprinkle with sesame seeds. Press the seeds in with the palm of your hand.
  11. Bake for 25 minutes or until golden brown all over. You can turn the tray around halfway through the bake to get a more even crust colour.

Leave to cool down and enjoy! Check out some more recipes in the Enriched Dough playlist.

 

Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.

Your oven may be different too, so your baking time may vary.

Watch the video here

Understanding the principles of bread making will let you be in complete control every time you make bread. It will reduce the failure rate and turn you into an even more confident home baker.

I highly recommend you check out the Learning page where I have detailed, easy to understand explanations on each step of the bread baking process and the principles behind it. You can find all the equipment I use and recommend in the Shop (UK) & Shop (US) pages.

Show/Hide Comments (12 comments)
L

12 Comments

  1. Brian

    Well since you asked, who could resist the old French recipe burger filling of ground loup-garou. 😉
    Take care, another great show.

    Reply
  2. Rini

    My, oh my!
    Here’s the thing… I am not a baker, nor a huge bread eater but (dun dun dun duuuun) last night I was watching videos on YouTube to fall asleep and the auto-play was on, so randomly your video about the buns was played. I opened my eyes because I liked your accent (where are you from?), then I liked your bracelet, and then I got hooked on what you were doing/explaining. Before I fell asleep I made a mental note to try your buns because they looked so awesome, and slept.
    This evening I remembered about it all and looked up your video. I gathered my ingredients -I didn’t have bread flour because I am not a baker but I had AP flour and some very old instant yeast. I gave it a shot, anyway. I kneaded, and kneaded, and kneaded some more, and because my kitchen was so hot, I didn’t have to wait long hours for my dough to prove and ferment; it all happened quite fast. After a couple of hours, my buns were ready and… they are MAGNIFICENT!!!! WOW! I made 6 large beautiful and delicious buns and I think that now I want to make all your recipes! You may have just turned me into a baker!!!!!
    One thing is for sure, tomorrow morning I am going to go purchase some good instant yeast, eggs and milk because if these came out so wonderful with the old stuff that I had handy, I can only imagine what will happen when my ingredients are fresh and new!
    I am officially your fan, as of this moment. Yeeeeeeiiiiih!!!! 🤩

    Reply
    • ChainBaker

      That is so cool! I love it 😍 The fact that you made them successfully shows that you have some good skills already. On to many more great breads. Cheers 😁

      Reply
  3. Mark Gurley

    Today I baked Yudane style buns. I made two into hamburger buns and one into a pepperoni roll and one into a cheese roll. I put sesame seeds on two and “everything but the bagel” on the others. They turned out fantastic. Thank you for teaching me!

    Reply
  4. Mark Gurley

    Today I baked Yudane style buns. I made two into hamburger buns and one into a pepperoni roll and one into a cheese roll. I put sesame seeds on two and “everything but the bagel” on the others. They turned out fantastic. Thank you for teaching me!

    Reply
  5. Laura

    Hallo Chain!
    Ich schreibe dir aus Austria und möchte mich bedanken für deine Geduld und Güte, dass du dein Wissen mit uns teilst!
    Ich verstehe nicht so gut Englisch, aber ich backe unserem täglichen Brot, schon seit Jahren und kann lesen auch an das was du machst/zeigst! 👍👍👍
    Yudane Methode kannte ich nicht, nur Tang Zhong Method und bin glücklich dein Video/Seite gefunden zu haben, denn die Ergebnisse durch diese Methode sind SUPER!
    Vorgestern habe ich Laugenstangen gebacken und habe Yudane verwendet, muss ich sagen, sind großartig geworden!

    Ich wünsche dir, alles Gute, viel Erfolg und DANKE für alles!
    Gott beschütze und segne sie!

    Reply
    • ChainBaker

      Hallo Laura,

      Vielen Dank für die netten Worte 🙂
      Ich helfe gerne und freue mich, dass Sie meine Seite nützlich finden.
      Grüße.

      Reply
  6. Dan

    I made these and they turned out great, but there were some large bubbles in the surface of the buns. I’d this from using too much yeast or not punching down the dough enough after the bulk ferment?

    These buns turned out soft, but chewy enough to hold up to my really juicy burgers without falling apart. I made 6 buns out of the recipe and they were just right for a 4 oz patty.

    Reply
    • ChainBaker

      Perhaps you could press them out a little more when doing the final shaping. But some bubbles are ok anyway 🙂

      Reply
  7. Justyna

    Hi! I tried few different recipes for hamburger buns but they always turned out hard and often required soooo many egg yolks. Today i baked from your Yudane recipe and they turned out just fantastic! Soft, fluffy, delicious. I must admit I was lazy so i used my kitchen robot instead of hand kneading/folding so if anybody wonders – this way also works 😉 I will be coming back to your page often! Thank you so much for sharing this recipe and including the video – very helpful, especially the shaping part.

    Reply
    • ChainBaker

      Hey Justyna! Thank you so much. I’m so glad you enjoyed them 🙂

      Reply

Submit a Comment

Your email address will not be published.

More Posts

How to Make Better Than Ever Sticky Buns!

How to Make Better Than Ever Sticky Buns!

These things are seriously naughty! I actually never even knew what a sticky bun was until recently. And I guess I had been missing out. And if you have never tried them, then this will be a perfect...

read more
A note to our visitors

This website has updated its privacy policy in compliance with changes to European Union data protection law, for all members globally. We’ve also updated our Privacy Policy to give you more information about your rights and responsibilities with respect to your privacy and personal information. Please read this to review the updates about which cookies we use and what information we collect on our site. By continuing to use this site, you are agreeing to our updated privacy policy.