So my experimenting with Black Food continues……………another successful outcome! Don’t you just love it when a plan comes together nicely.

Makes approx 12 Mini Buns

250g Strong White Flour

1 tsp salt

2tbsp activated charcoal powder

25g caster sugar

7g sachet yeast

70ml warm milk

2 large eggs

125g unsalted butter at room temperature

1 egg for wash with 1 tsp charcoal powder

Method for Brioche buns:-

1. Sift the flour into a large bowl and add the charcoal powder. Add the salt and sugar. Mix together.                                                                                       
2. Mix the eggs with the warm milk and add the yeast, allow to stand for approx 5 minutes until it starts to go frothy.                                                                
3. Add the milk/yeast mixture to the flour and mix on level 2 of your stand mixer for about 2-3 mins.  Then turn up to level 4 (medium speed) and mix for about 10 mins or until you get a glossy elastic dough.
4. Add the softened butter and mix for a further 5 mins. If the dough is too soft and sticky just add some more flour 1 tbsp at a time.                                           
5. Lightly oil a large bowl and tip the dough into it.                                                                
6. If your oven has a rising programme, turn on and leave to rise for about 2-2.5hrs, if not cover with oiled clingfilm and leave in a warm place.
   

   
7. Punch down the dough and place onto a worktop, divide the dough into small sections about 22-25g sizes.
8. Take into your palm and using your other hand roll to make a small ball. Place onto a baking tray with parchment paper, leaving enough space in between to allow expansion. Prove again for a further 2 hrs or until doubled in size.
   

   

   
9. Mix the beaten egg with 1 tsp charcoal powder for the wash, lightly brush the wash over the buns.
10. Preheat an oven to 180 deg and bake for about 15 minutes.

Chilli Chicken Burgers

2 Chicken Breasts

1 tbsp paprika

1 tbsp chilli flakes

1 tsp salt and pepper to taste

handful of breadcrumbs

1 egg

1. Place the chicken into a food processor and pulse until broken up – you don’t want it to fine.                                                                                                              
2. Add in all other ingredients and pulse to mix through
3. Divide into equal portions to fit the burgers and place on a baking tray, place in fridge for at least 30mins -1 hr.                                                                        
4. When ready preheat the Crisper plate for 2 mins and place the chicken burgers on, using dynamic crisp setting cook for about 10 mins until browned and cooked. If you don’t have a Crisperplate either cook on hob using fry pan or grill under medium heat.                                                                                                
5. Once the brioche buns are ready allow to cook then slice in half and start to assemble your burger.
6. Top with some Smoked Beetroot Sauce from the Foraging Fox

YUMMY!…….YUMMY!