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220 degrees diagonally

FLUFFS - SOFT AND FLUFFY BUNS

"These soft and fluffy buns are ideal for kids’ parties. You can make small sandwiches, burgers or serve then as they are. Also, they are quite well accepted among adults. You can serve them instead of bread with cold cuts, prepare them like canapes or use them for burgers at a barbecue party…​"


Ingredients for 24 buns:
200 g flour Type 500
100 g flour Type 1100
½ bag dry yeast or ¼ cake fresh yeast (10,5g)
220 ml hot water
½ teaspoon salt
pinch of sugar
 
also:
1 egg white
seasons, herbs or seeds
coarsely ground salt
olive oil

​Method:
 
  • Sift the flour into a larger bowl, add dry yeast, salt and sugar, and stir well.
  • Add hot water (but not boiling hot) and knead with electric mixer for around 20 minutes, until the dough starts to shine and the gluten activates. The dough should be quite sticky.
  • If you are working with a fresh yeast, make a starter first. Then add it to dry ingredients and bring the dough together as written in a previous paragraph.
  • Form small balls and place them on a flour dusted baking tray. If you are going to bake the buns on a baking stone, place them on a wooden board or tray turned upside down, lined with baking paper. Why? It will be easier to move the proofed buns onto a preheated baking stone later, without compromising their form and letting the air out.
  • The dough is very sticky and without oiling your hands, forming the buns can become a mission impossible. Start forming little balls, rolling them roughly in your hands and then place them on a prepared surface (max. 12 pieces/tray).
  • And now the most important part! Leave the buns to rise for at least 2 hours, or even better for 3 hours. They will have enough time to become light and airy like little balloons and with lots of holes. Don’t touch them while rising, they can collapse. A thin, dry crust will form on the buns.
  • Right before putting the buns into the oven, when the crust is thick enough to bear the weight of spices, gently coat them with lightly beaten egg white. Sprinkle with spices and coarsely ground salt.
  • Place a smaller bowl, filled with water on the bottom of the oven and set the temperature to 220°C.
  • Place the tray with buns into the preheated oven and bake them for 8-10 minutes (depending on the oven).
  • Cover the baked buns with a cloth and leave them to slowly cool down.
Picture



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  • HOME
    • Welcome
    • BOOKS
  • ABOUT ME, THE AUTHOR
    • About the Translator
  • RECIPES
    • BREAKFAST AND BRUNCH >
      • Scrambled Eggs with Truffles
      • Bread with Sour Cream and Strawberries
      • Avocado & Quail Egg Sandwich
      • Pancetta Twists
      • Coconut Chips
    • SOUPS >
      • Spring Soup
      • Roasted Pumpkin Soup
      • Cabbage Soup with Carniolan Sausage
    • MAIN DISH >
      • Creamy Veal Goulash
      • Bograč Stew
      • T-bone Steak with Poached Egg and Wild Asparagus
      • Ossobuco with Gremolata
      • Pulled Pork Whiskey Burger with Fried Egg
      • Roast Chicken in Lemon Marinade and Mashed Potato with Gouda Cheese
      • Pad Thai with Chicken
      • Roasted Turkey Breast with Apples and Wine
      • Duck Liver in Wine Sauce
      • Minced Meat Roast with Vegetables in Pastry
      • Sea Bass with Fennel Salad and Tomatoes
      • Papardelle with Chanterelles
      • Fresh Pumpkin Fettuccine
      • Pasta with Poppy Seeds or Walnuts
      • Baked Stuffed Peppers
    • SIDE DISH >
      • Easter Prata
      • Spaetzli
      • Polenta Stuffed Peppers
      • Barley Risotto with Beetroot
    • SALADS & VEGETABLES >
      • Cucumber Salad
      • Green Salad with Warm Potatoes
      • Roasted Broccoli
      • Roasted Brussels Sprouts
      • Pickled Cucumbers
      • Leavened Cucumbers & Zucchinis
    • BREAD >
      • Rye Bread without Yeast - with Sourdough Starter
      • Fluffs - Soft and Fluffy Buns
      • Pita Bread
      • Spelt Bread with Flax Seeds
      • St. Nicholas' Devils
      • Bread Braid with Poppy Seeds
      • Ciabatta with Poppy Seed Oil
    • DESSERTS >
      • Carnival Fried Pastry
      • Pavlova with Hazelnut Base
      • Hot Chocolate with Cardamom and Homemade Munchmallows
      • Chocolate Cupcakes and Swiss Buttercream with White Chocolate
      • Baked Chocolate with Mango and Ice Cream
      • Juicy Pompkin-Chocolate Bundt Cake
      • Carob Rolls
      • Sweet Plate - Greek Style
      • Miss Lemoneé
      • Panna Cotta with Sparkling Wine and White Chocolate
      • Panna Cotta with White Chocolate and Truffles
      • Passion Fruit on Vanilla Cream
      • Flourless Raspberry Chocolate Cake
      • Flourless Strawberry Elderflower Cake - Lady Elderflower
      • Flourless Chocolate Chestnut Cake - Lady Chestnut
      • Pistachio & Hazelnut Chips
      • Hazelnut Mini Rolls
      • Cottage Cheese Pie with Poppy Seeds
      • Raspberry Ferdinand Rolls
      • Apricot Pockets
      • Honey Pears with Poppy Seeds & Vanilla Cream
      • Cat Eyes with Plum Jam
      • Fried Mice with Banana, Coconut and Lime
      • Kinder Milk Slices My Way
      • Millet Cake - Krapec
  • REFERENCES
  • CONTACT US
  • WORK WITH US
  • PRIVACY POLICY