• Baker-Pastry Chef
  • Horeca

Burger bun

  • An original recipe from Giambattista Montanari
  • Recipe calculated for 17 pieces
  • 2 completion stages
Corman products used for this recipe


Pre-dough made from rye flour

  • Bring the water to the boil and pour in the rye flour, continuing to stir until the starch in the flour is gelatinised (like for choux pastry).
  • When the pre-dough is ready, cover with clingfilm and leave to cool to 75°C.
  • Put the rye pre-dough in a container with a lid on and leave to rise for 20 hours at 26°C.


175 g water 350 g rye flour



  • Mix the gelatinised rye flour dough with the flour, water and starter.
  • Make a very elastic dough, then add the erythritol, continue to knead until a good gluten mesh has formed again.
  • Drizzle in the eggs, then add the salt.
  • Lastly, add the butter 20°C.
  • Leave the dough to rest for 15 minutes then shape into 120 g-140 g balls.
  • Arrange on a baking sheet and place in a proofing cabinet for 3-4 hours at 26°C.
  • Brush with egg white and sprinkle with black sesame seeds.
  • Bake for 12-14 minutes at 200°C.
  • Once cooled, cut them in halves and fill as desired.
500 g Gelatinised rye pre-dough 750 g Strong bread flour – Strength 300/330 – Resistance/Elasticity 0.5 285 g water 280 g Natural rye starter 2 g Brewer's yeast 90 g erythritol 150 g whole eggs 25 g salt 120 g Traditional Butter 82% fat – Block