Saturday, April 4, 2015

Freshly Baked Buns on Easter Morning

I decided to bake warm delicious buns for my family yesterday, and I used Emily Solomon's recipe, and tweaked it a little to be a little more neutral to taste, I have made them by the original recipe, with raisins and cardamom and they are mouthwatering, with butter, tea and nothing else! Find the original recipe here, on Emily's blog :)

The recipe makes between 16-20 buns:

  • 25 g Yeast
  • 5 dl Milk
  • 30 g Sugar
  • 2 eggs
  • 15 g Salt
  • 900 g Flour
  • 75 g Butter
  • Sunflower seeds as topping
  • 1 egg for brushing
Heat the milk till it's lukewarm in a small pot, you can also heat it in the microwave, but keep a close eye on it so it doesn't get too warm.
Put a little milk in a big mixing bowl and stir out the yeast in the milk. 
Add the rest of the milk + the sugar and salt, give it a little stir and then add the flour and eggs. Stir/knead until well combined.
Add in the butter little by little until all the butter is well incorporated. Leave the dough to rise,  in the bowl covered with a kitchen towel, for around 2 hours. Put it someplace warm.
When the dough has risen, knead it through and divide it into 16-20 buns. 
Put them on a baking sheet, lined with parchment paper, for my standard size oven I need 2.
Cover them again and let them rise for another 2 hours.
10 mins before the buns are done rising set your oven to preheat to 200 degrees Celsius. 
Whisk the egg together and give the buns a generous coating. 
Sprinkle on some sunflower seeds or any other seed of your liking and put them in the oven and bake them for about 10-20 mins depending on your oven (until they are nice and golden brown on top) You can bake both sheets at the same time, just remember to switch the places for the bottom ones to get color too.

I love the toasted sunflower seeds on top, I have a habit of collecting the ones that have fallen off the buns and sprinkle them back on the cut and buttered side, yum!

Bon App├ętit :)

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