Squid Ink Brioche Buns

Hello,

I am a chef student from Greece. I have made your brioche burger buns lots of times, and everyone loved them. This time, I would like to prepare salmon burgers, and I thought it would be nice if the buns were black. So the reason I am writing to you is to ask whether or not you think that the squid ink will affect the buns (besides the colour of course). Also, at which stage of the recipe do you think I should add the squid ink?

Find more posts tagged with

Recipes Q's

Comments

wolfiegirl

My gut reaction is ugh, no thanks. While I love being adventurous, murcky black brioche just doesn't seem right. That being said, if you desire to persue this avenue, I would be willing to eat my words if your project works out! Good luck!!

fisher23

ChefSteps has a recipe for steamed buns with squid ink, they suggest adding the ink with the wet ingredients. It really doesn't have much effect on the dough or the final product.

naithaddi

squid ink is a liquid so add to wet ingredients, you can also use activated vegetable charcoal, some boulanger in France use it to make jet black breads. It's a powder so i'll mix it with the flour.

Dimitris_Maroulis_224575

Thanks a lot for your advices. The buns came out of the oven a while ago so I present them to you.

Tommorow I will also post a photo of the salmon burgers I destinate them for!

brian_martin2001

How are they tasting?

Dimitris_Maroulis_224575

When eating the whole burger, you can't tell the difference compared to the regular ones. However, even though I did not taste a signle bun, the smell of the squid ink, when they came out of the oven was intense.