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The flour sifted and mixed with fine salt is placed in a kneading bowl, and in the middle of it is made a hollow in which are placed: crushed yeast, sugar, diced butter and egg. Pour hot milk, little by little and mix the ingredients in the middle of the bowl until the butter melts and dissolves both the sugar and the yeast. Continue to pour, little by little, the warm milk and incorporate the whole amount of flour.
Knead the dough until it becomes elastic and non-sticky, then cover it with a clean napkin and leave it to rise, in the heat, in a place away from cold air currents.
When the dough has doubled in volume, it is turned over on the plate sprinkled with flour and kneaded a little more to become firm, by releasing the air.
Divide the dough into 8 pieces of similar size, then shape each piece in turn to make smooth buns on the surface. Put the buns, spaced (because they will grow) in a tray lined with baking paper, cover with a towel or cling film and let rise for another 15 minutes (also in the heat).
After this time, grease the buns with milk and sprinkle poppy seeds over them.
Place the tray in the preheated oven, over medium heat, for 15-20 minutes. When the buns have browned, remove the tray from the oven and when they cool a little, they can be served for breakfast or at any time of the day.
For the dough to rise nicely, all ingredients must be at room temperature.
To leaven, keep the dough in a warm place, away from drafts.
After the dough has doubled in volume, it is necessary to knead the dough a little more, to make it firmer, by releasing the air that has swollen it.
After you have formed the buns, leave them for another 15 minutes, covered and hot, so that they grow a little more. This way, you will shorten the baking time and they will grow nicer in the oven.
After the buns have risen in the pan, grease them at room temperature and sprinkle with poppy seeds, seeds or sesame seeds (as you like).
Do not put the buns too close in the tray, because they will grow and stick.
Preheat the oven before baking the bun tray.
If your oven does not bake evenly, be sure to rotate the tray from time to time so that all the buns brown nicely.
Do not keep the buns in the oven too long, so that they do not dry out and burn. The buns should be red, not black.
When you take the buns out of the oven, they will be hard, but after another 15 minutes they will soften and will be very good.