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Pink burger

IMG_0063 - Peugeot Saveurs

For 4 buns:

  • Cooking time: 15 minutes
  • Rest time: 2 hours


  • 250g of wheat flour (between t45 and t80)
  • 12g fresh baker’s yeast (or half dry baker’s yeast)
  • 15cl of beet juice *
  • 4g of salt
  • 20g olive or coconut oil
  • a few sesame seeds

* beetroot juice: you can make your own homemade juice with a juicer from 250g of cooked red beetroot.

You can also find it in organic food stores.


  • Put the ingridients in the following order: salt, flour, crumbled yeast, oil and beetroot juice in a mixing bowl or in a large salad bowl.
  • Knead in a food processor at minimum speed, or manually until the dough is pleasant to work with.
  • Form a ball and cover the bowl with a tea towel or a cling film. Let the dough rest for 1 hour 30 minutes in a warm place, away from open air.
  • Once this first growing time is over, degas the dough, then divide it into 4 dough pieces.
  • Form small buns, taking care to shape the dough well, then place them on a sheet or a baking mat. Cover with a tea towel again and let it rise for 30 minutes.
  • Preheat the oven to 180 degrees. When the last piece is finished, spread a little water over the buns with a kitchen brush and then cover it with the sesame seeds.
  • Bake it for 15 minutes. At the end of cooking, let it cool for a few minutes before cutting and garnishing the breads.

Meat lovers or vegetarians, these buns pair wonderfully with a steak or a vegetable pancake.