"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
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.
