Black Squid Ink Burger Buns

1: Make the tangzhong. Whisk all tangzhong ingredients in a small pot until no lumps remain. Stir continuously over medium heat until the mixture resembles mashed potatoes. Remove from heat and let cool for 10 mins, covering it with plastic wrap to prevent a skin from forming.

2: In the bowl of a stand mixer, add the tangzhong along with all other dough ingredients except for butter. Using the dough hook attachment, mix until the dough comes together. Add the butter a few pieces at a time and knead until smooth.

3: Shape the dough into a ball, place into a bowl, cover, and let rise for 1.5-2hrs or until doubled in size.

4: Divide the dough into 6 equal sections and shape them into balls. Gently flatten to about 4-4.5” in diameter.

5: Cover and let rise for ~45mins-1hr or until the dough has grown in size and fills up the ring molds.

6: Preheat the oven to 350F, brush the tops with egg wash, sprinkle with sesame seeds (optional), and bake for 22-26mins or until internal temp is at least 200F.