Black Burger Buns

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You can now make your own Charcoal Burger Buns at home using the activated charcoal powder. These buns are soft, rich butter buns with a unique texture and color.

I know some of you might ask, where can you buy charcoal powder? I bought mine here in Denmark, through an online webshop. And if you’re not from Denmark, no worries, you can also buy charcoal powder via eBay and Amazon.

I also used this charcoal powder for baking my first sourdough charcoal bread and black bao buns.

Here’s a video showing how I baked these black burger buns. I just tweak my brioche burger buns recipe and make them Black burger buns. 😄 From the video, you see that this dough is very sticky, and to avoid the dough from sticking to my hands while I’m shaping them, I always greased my hands with vegetable oil or melted butter.

As I said above, the dough is very sticky so I really recommend to use your stand mixer or electric mixer with dough hook to mix the dough. Plus, do not resist to add extra flour because it will tighten the texture of the finished dough and your buns will be hard as rock.

If you have tried this recipe or any other recipe on my blog, please don’t forget to rate the recipe and let me know how you got on in the comments below. I love hearing from you! 😊

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Please refer to my page – Common Baking and Cooking Conversions if you’re using other baking measurements.

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For 6 servings of Burger buns, you will need:

  • 55 grams (1/4 cup) milk
  • 1 tsp activated charcoal powder
  • 250 grams (2 cups) bread flour
  • 1/2 tsp fine salt
  • 6 grams (approx. 2 tsp) granulated white sugar
  • 4 grams instant dry yeast (12 grams fresh yeast or 5 grams active dry yeast)
  • 1 large egg, room temperature
  • 97 grams (1/3 cup + 1 tbsp) water, lukewarm
  • 10 grams (2 tsp) olive oil
  • 1 egg + 1/2 tsp water, for egg wash


  1. In a small bowl, dissolve 1 tsp activated charcoal powder in 55 grams lukewarm milk.
  2. In the bowl of a stand mixer with a dough hook, add flour, sugar, salt, instant dry yeast, egg, charcoal mixture, and olive oil. Knead for about 6 to 8 minutes, or until the dough comes together into a soft yet tacky dough. Avoid adding too much flour because it will create tough buns. Take the windowpane test.
  3. Transfer the dough to a lightly greased bowl and cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
  4. Punch down the dough and divide the dough into 6 equal parts. Each dough weighs around 78 to 79 grams. Gently roll each portion into a ball and place it on a baking sheet. Remember to give space for each dough as they will rise later.
  5. Cover with a clean kitchen towel and let rise again for 30 minutes. Meanwhile, preheat the oven to 190 degrees Celcius.
  6. Brush the tops of the buns lightly with the egg wash and sprinkle with sesame seeds.
  7. Bake the buns for about 15 minutes.
  8. Transfer to a rack to cool completely.
  9. Serve or store in an airtight container in the freezer for up to one month.

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