BUNS WITH SEEDS

It’s been a while since I made this fantastic recipe and I finally found time to write it down and share it with you.

They are very smooth and fluffy and the seeds give them a different touch.

Probably a lot of you are scare of dough or feel lazy, and I have to admit that I used to feel the same, but they are really easy and most of the time the dough is rising and you don’t have to do anything. Plus you’ll realize, that once you try homemade ones you won’t want to buy them anymore, and that will encourage you to make them!


So here we go with the recipe:

Ingredients:
300 g all-purpose flour (10.5 oz.)
65 g strong flour (2.3 oz.)
245 ml milk
45 g butter (1.6 oz.)
5 g salt (0.17 oz.)
7 g dry active yeast (0.25 oz.) (or 20 g fresh yeast (0.7 oz.))
1 egg
1 tablespoon inverted sugar
Seeds (I used a tablespoon of poppy seeds and another one of linum seeds)
Cream

Warm up the milk with the inverted sugar and add the yeast. Leave it for 10 minutes so it gets activated.

Sift the two types of flour with the salt, put it in a bowl, make a hole in the center, add the eggs and knead it (I made it with the kitchenaid’s hook but you can perfectly make it by hand)

Add the milk with the inverted sugar and the yeast and knead.

Add the butter little by little until it is totally integrated.

Finally add the seeds.

And the dough is that simple, now you just have to wait for it to rise.

Place the dough in a bowl and cover with a wet cloth, until it doubles its volume (approximately 1 hour)

Punch the dough and leave it until it doubles its volume again (30 minutes). 

Punch it again and leave it 30 minutes more.

Knead the dough until the air comes out and make 16-20 balls, depending on the size you want, put them on a baking sheet and leave them for 30 minutes to rise. 

At this point you can freeze them, so you can have freshly bake buns anytime.

Paint them with cream and bake them for 10-15 minutes at 200ºC (390ºF).

Let them rest for 5 minutes and put them in a racket to cool down.

 

Here’s a little trick to make them rise quicker: you can preheat the oven at a low temperature, turn it off and leave the dough inside. But you gotta be careful, if you leave them too much they can deflate.
And now they are ready to be eaten on its own, filled with cream cheese, omelette, ham, chocolate, jam; you can also toast them or anything you want, they perfectly match with everything!

Hope you like them!