They are sold everywhere and are cheap. Therefore, there are probably many who do not bother to bake them themselves
Buns taste lovely. They are easy to bake, although they take some time. Most people like buns, adults and children alike. They are sold everywhere and are cheap. Therefore, there are probably many who do not bother to bake them themselves. If you bake them yourself, you know what ingredients they contain, and are sure that they do not contain artificial additives. In addition, you bake them much cheaper yourself, than what you can buy them for.
200 g good butter
5 dl whole milk
50 g fresh yeast
1 teaspoon cardamom (can be omitted if desired)
2 dl light syrup
1 tsp salt
1 – 1.2 kg spelled flour
175 – 200 g raisins (can be omitted if desired)
1 egg yolk
- Start by melting butter in a saucepan. Add milk and stir well. Now make sure that the mixture does not exceed 37-38 ° C. Crumble and stir the yeast into the mixture. Stir in cardamom, syrup and salt until everything is well mixed.
- Transfer the mixture to a suitable baking bowl. Then add the flour little by little, work it in with your hands. You should end up with a relatively loose dough, but which does not stick. You must therefore adjust with a little and a little flour, until it is just right. The dough should just drop without sticking to the fingers or the baking bowl. If you have too much dough, the buns will be dry and hard.
- Knead the dough for approx. 10 minutes until you have activated the gluten. Then set the dough aside under cover in a warm place. Let it rise for approx. 60 minutes.
- Knead the dough on a table with flour. Put in the raisins and knead them in. The longer you knead, the better and juicier the bowl will be. Divide the dough into 20 – 30 pieces. Roll out each piece into suitable buns.
- Put baking paper on a baking tray, and place the buns on, with a little space. Let them rise for approx. 30 more minutes.
- Whisk together eggs and some milk. Brush each bowl.
In the middle of the oven 230 ° C. Depending on how your oven works and the size of your buns; between 9 – 14 min. Watch them until you see they start to get a golden tan. Use a baking stick for the first time if you are unsure. When it comes out without dough on, the buns are done. If you bake them too long, they can become dry like most yeast-based baking.
Buns served: Tastes lovely warm, but stays fine for a few hours in a plastic bag. If you want to store them longer, you should freeze them. Yeast baking dries quickly after a few hours in room temperature.
Allergy: Gluten. Buns can be easily baked gluten-free with gluten-free flour, but you should then rather look for own recipes for gluten-free buns. Low FODMAP if you use lactose-free milk and spelled flour as stated in the recipe.
Cardamom is an exciting spice widely used in Arabic culture in cooking other than the sweet. Read more about cardamom here: Cardamom
Do you want to learn more about the fermentation process: Yeast