Uppskrift Hamborgarabrauð

Roux (Límið)
90 g Nýmjólk
20 g Hveiti (Brauð)
200 g Hveiti (Brauð)
2 g Þurrger
4 g Salt
20 g Sykur
30 g Smjör
50 g Nýmjólk
1 stk Eggjarauður
1 tsk Nýmjólk
Related Recipe:
Hamborgarar - See Recipe
Kál (Iceberg)
Bernais Sósa


  1. Make the roux by cooking the milk and flour in a small pot over medium heat for around 5 – 7 minutes or until thick and not lumpy. Cover and refrigerate until cold.
  2. In a bowl add the milk, salt, yeast, sugar, butter, and the roux. Mix to combine.
  3. Add the flour and mix to a dough.
  4. Knead the dough for around 5 – 6 minutes. Desired dough temperature 25 – 26C (77 – 79F).
  5. Cover and proof for 1 hour.
  6. Fold.
  7. Proof for 1 hour.
  8. Divide and preshape into rounds.
  9. Rest for 30 minutes.
  10. Final shape.
  11. Final proof 1 – 1.5h. During this time preheat your oven to 160C (320F) fan on.
  12. Brush the buns with the glaze, let them dry for 5 minutes, then brush them again. Finish with the sesame seeds.
  13. Bake for around 25 minutes.
  14. Brush with butter as soon as they come out the oven.