These Black Charcoal Buns consist of soft dough, coloured with all-natural charcoal powder to give it its spooky dark hue.
What is activated charcoal?
Activated charcoal is a natural black powder that has been treated with oxygen at a high temperature.
It is odorless and flavorless and used as a way to remove toxins from your system.
The activated charcoal works by absorbing toxic chemicals and prevents them from being absorbed into the body.
Is it safe to use?
Activated charcoal is typically safe to use, however it is best to consult a healthcare professional if you are unsure.
Recipes using activated charcoal
Homemade Tapioca Pearls (Boba) for Bubble Tea
Black Sesame Brochi (Brownie Mochi)
Why you'll love this recipe
This recipe is a fun departure from regular hot dog buns or hamburger buns.
It's a great way to add some all-natural spookiness, especially during Halloween.
There's no artificial colours used in this recipe.
Ingredients you'll need
- whole milk: warmed
- active dry yeast
- granulated sugar
- all-purpose flour: or bread flour
- vegetable oil: adds moisture to the buns
- large egg
- sea salt
- activated charcoal powder: you can find charcoal powder at health food stores
- white sesame seeds: for garnishing the buns
How to make them
Place the warm milk, yeast and sugar together into a bowl. Give it a stir and set aside for a few minutes, until foamy.
In a stand mixer bowl fitted with a dough hook attachment, add in the flour, oil, egg, sea salt and charcoal powder.
When the yeast has activated and is bubbly, add it into the flour mixture and knead until the dough becomes smooth and shiny.
Transfer the dough to a lightly greased bowl and cover with plastic wrap. Let it sit in a warm location to double in size.
Line a large baking sheet (13" by 17") with parchment paper.
When the dough has doubled in size, punch down the dough and divide into 8 equal pieces.
For hot dog buns:
Form each piece into a ball and roll with a rolling pin into a rectangle about 5" in length.
From one end, roll up the dough lengthwise and pinch the seams.
Place seam side down on the prepared tray.
Press down the tops to flatten so they don't get too puffy. Repeat with the remainder.
For hamburgers:
Form each ball into a 3.5" diameter and press down to flatten.
Place onto the lined baking sheet. Repeat with the remaining dough.
Cover the buns with a piece of loose plastic wrap and let it rise for another 30-40 minutes, until slightly puffy.
Preheat oven to 350°F.
Remove the plastic wrap and lightly brush the tops of each bun with milk.
Sprinkle with sesame seeds if desired.
Bake the buns for 22-24 minutes, or until the internal temperature of the bread reaches 190F.
Remove from oven and let cool completely before slicing.
How to serve
Soft yet dense, these are multi-purpose buns that you can use for hot dogs or burgers.
Use them for sandwiches.
How to store
Store the buns in an airtight container in at room temperature for up to 2 days.
Transfer to the refrigerator to store for an additional 5 days, or keep in the freezer for up to 1 month.
To reheat, cover the buns with a damp paper towel and microwave for 20-30 seconds, or until warmed through.
Other delicious recipes you may like
Be sure to try out these recipes:
Easy Japanese Terimayo Hot Dogs (Japadog-Inspired)
Pillowy Soft Korean Sausage Bread
Let me know if you try out these Black Charcoal Buns -- tag me on Instagram @siftandsimmer or leave a comment/rating below.
Black Charcoal Buns
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
- 200 ml whole milk warmed+ extra for brushing tops
- 7 g active dry yeast
- 5 g granulated sugar
- 365 g all-purpose flour
- 15 ml vegetable oil
- ½ teaspoon sea salt
- 6 g activated charcoal powder
- 1 large egg
Garnish:
- 1 tablespoon white sesame seeds
Instructions
Make the dough:
- Place the warm milk, yeast and sugar together into a bowl. Give it a stir and set aside for a few minutes, until foamy.
- In a stand mixer bowl fitted with a dough hook attachment, add in the flour, oil, egg, sea salt and charcoal powder.
- When the yeast has activated and is bubbly, add it into the flour mixture and knead until the dough becomes smooth and shiny.
- Transfer the dough to a lightly greased bowl and cover with plastic wrap. Let it sit in a warm location to double in size.
- Line a large baking sheet (13" by 17") with parchment paper.
- When the dough has doubled in size, punch down the dough and divide into 8 equal pieces.
For hot dog buns:
- Form each piece into a ball and roll with a rolling pin into a rectangle about 5" in length.
- From one end, roll up the dough lengthwise and pinch the seams.
- Place seam side down on the prepared tray.
- Press down the tops to flatten so they don't get too puffy. Repeat with the remainder.
For hamburger buns:
- Form each dough ball into a 3.5" diameter and press down to flatten.
- Place onto the lined baking sheet. Repeat with the remaining dough.
- Cover the buns with a piece of loose plastic wrap and let it rise for another 30-40 minutes, until slightly puffy.
- Preheat oven to 350°F/177°C.
- Remove the plastic wrap and lightly brush the tops of each bun with milk.
- Sprinkle with sesame seeds if desired.
- Bake the buns at 350°F/177°C for 22-24 minutes, or until the internal temperature of the bread reaches 190F.
- Remove from oven and let cool completely before slicing.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
heather (delicious not gorgeous)
ooh! i've had charcoal in lemonade before, but i haven't cooked or baked with it yet. this looks like a fun way to experiment with it!
the culinary letter
Such a fun and tasty recipe!