🇮🇹🇩🇪

MikiLab's recipes

Browse the recipes and make them at home: doses recalculated for the home oven, explained step by step.

MikiLab doesn't want to teach the craft to anyone who has practised it all their life. Hands, flour, the home oven and time always change something.

Sitor's Workshop

176 recipes

Other ways through the recipes

Recipes are of two kinds: those checked or tested by Michele and the drafts written by Sitor, Michele's AI avatar: an artificial intelligence based on Anthropic models. Each recipe clearly states which kind it is.

Free for personal use. Recipes and texts © MikiLab: reproducing or selling them is forbidden, links are welcome. Official prints and shares carry the MikiLab logo.

© MikiLab — Sitor's Manual · Made with Michele's hands

Other languages: use your browser's translator.

Radio

Panino al Latte per Hamburger

Enter doses, hydration and times. Hydration is computed automatically.

Milk Bun for HamburgerIllustrative image
MikiLab
MikiLab
Milk Bun for Hamburger · 11/10/2026

🇮🇹Milk Bun for Hamburger

Milk Burger Bun

Recipe no. 54 · mikilab.de/54

Type 0 flour (W300)

Tested by Michele

Michele's touch: soaked breadcrumbs

In all my savoury recipes I add a little soaked breadcrumb, the «Brösel» (German bakers call it an old-bread soaker). It makes the crumb softer, brings crust flavour and keeps the bread fresh longer. Optional: the recipe works without it, but I always do it.

Dry breadcrumbs

50 g

Water

150 g

for this recipe, with 1000 g of flour

  1. The day before: stir the breadcrumbs and water into a soft paste. Cover and keep it in the fridge overnight.
  2. The next day: add all the paste to the final dough (not to the preferment), with the other ingredients. The recipe's water stays the same.

Use plain breadcrumbs, with no salt or seasoning. Best of all is your own bread from yesterday, dried and grated.

MikiLab
MikiLab
Sitor's Manual

Milk Bun for Hamburger

Farina tipo 0 (W300) · Proof: ~3 h · Difficulty: Medium
Flour1000 g
Water150 g
Salt18 g
Whole milk450 g
Butter120 g
Egg100 g
Sugar80 g
Sesame seeds40 g
Fresh baker's yeast30 g
Natural Improver30 g

Baking: 190°C · 15 min

Method

1) Dissolve the yeast in the warm milk with the sugar. 2) Add the flour, egg and milk; knead for 8 minutes, then add the salt and soft butter in pieces until full gluten development. 3) Bulk ferment for 1 hour, covered. 4) Shape into well-rounded 75 g balls. 5) Place on a baking tray, brush with egg and milk, sprinkle with sesame seeds. 6) Proof for 90 minutes until well risen. 7) Bake at 190°C for 14-16 minutes. 8) Cool: an exceptionally soft crumb. NATURAL IMPROVER (optional): I always add my Natural Improver (2-3% of the flour) for more strength, aroma and lasting softness; you can replace it with a simple malt or omit it.

Allergens: Gluten, Eggs, Milk, Sesame, Lupin

© MikiLab — Sitor's Manual · mikilab.de · Do not reproduce or sell without the logo and consent

Time & temperature (estimate)

Kitchen temperature:

Stated proof: ~3 h. Mild kitchen → use the stated times.

Warmer = faster. Estimate: exact values added by Michele.

Medium

On TikTokRecipe no. 54

What you need· draft

  • Scale (1 g)Where: houseware
  • Large bowlWhere: houseware
  • Oven thermometer · optionalWhere: houseware / online

Allergens

GlutenEggsMilkSesameLupin

Always check the labels of your products.

Recipes and texts © MikiLab. Free for personal use. Official prints and shares carry the MikiLab logo.

The MikiLab label

No additives
Total fermentation
≈ 2,5 h
How it rises
direct dough
Baker's yeast
3 % of flour
Salt
1,8 g per 100 g flour
Added fat
12 %
Added sugars
8 %
Flour
Farina tipo 0 (W300)

Calculated from the recipe: facts about the method, not a nutrition label nor medical advice.

Process diagram

MikiLabMilk Bun for Hamburger🥣1. Mixing12 min⏳2. Bulk rise1 h🤲3. Shaping🫧4. Final proof1,5 h🔥5. Baking190 °C · 15 min🌬️6. Coolingmikilab.de
Direct dough18°C water15% hydr.1000g flour1h leaven.190° · 15′ StaticDirect

Ingredients

Rescaleg
How much flour?
Flour1000 g · 100%
Water0 g · 0%
Salt18 g · 1.8%
Whole milk450 g · 45%
Butter120 g · 12%
Egg100 g · 10%
Sugar80 g · 8%
Sesame seeds40 g · 4%
Fresh baker's yeast30 g · 3%
Natural Improver30 g · 3%

Procedure

1) Dissolve the yeast in the warm milk with the sugar. 2) Add the flour, egg and milk; knead for 8 minutes, then add the salt and soft butter in pieces until full gluten development. 3) Bulk ferment for 1 hour, covered. 4) Shape into well-rounded 75 g balls. 5) Place on a baking tray, brush with egg and milk, sprinkle with sesame seeds. 6) Proof for 90 minutes until well risen. 7) Bake at 190°C for 14-16 minutes. 8) Cool: an exceptionally soft crumb. NATURAL IMPROVER (optional): I always add my Natural Improver (2-3% of the flour) for more strength, aroma and lasting softness; you can replace it with a simple malt or omit it.

The why

This recipe's steps explained by Sitor (AI). The quantities stay Michele's.

Machine Sheet

Production Mode: Manual

Hourly Yield: ≈ 40-80 pcs/hour (by hand)

No machine active: manual work. Turn on the Machine Park in the Lab.

The soft hamburger bun: sweet, glossy and incredibly fluffy. Also perfect for gourmet sandwiches.

Useful terms *

  • * Full development (incordare): knead until the dough is smooth, elastic and pulls away from the bowl (gluten fully developed).
Michele

Made with Michele's hands

MikiLab 🇮🇹🇩🇪