Sweet buns
12 servings
360 minutes
Baking sweet buns early in the morning is a sweet thing. The sweet aroma, soft texture and friendly appearance set the mood for love and a good mood from the beginning of the day. You can do with the buns as you like: cut them and fill them with jam or cheese and ham, add a little butter or berries to the center, or eat them empty, washing them down with sweet tea or coffee. Whatever you choose, remember that in this recipe the dough requires almost three hours of proofing.
1
For the dough starter, mix warm milk and 50 ml of water, dissolve 10 grams of yeast in them, add 200 grams of flour and mix until smooth.
- Milk: 75 ml
- Water: 135 ml
- Fresh yeast: 20 g
- Wheat flour: 500 g
2
Cover with film and leave for 2.5 hours.
3
Mix the remaining yeast with 70 ml of warm water.
- Fresh yeast: 20 g
- Water: 135 ml
4
Mix the egg with salt and sugar until it turns pale.
- Chicken egg: 1 piece
- Salt: 5 g
- Sugar: 120 g
5
Add water with yeast to the mixture, stir, add the egg-sugar mixture, stir again, add flour and knead the dough.
- Water: 135 ml
- Fresh yeast: 20 g
- Sugar: 120 g
- Chicken egg: 1 piece
- Wheat flour: 500 g
6
At the end, mix softened butter into the dough. Knead until the dough stops sticking to your hands or the mixer bowl. Transfer the dough to a bowl greased with vegetable oil, cover with plastic wrap, and place in a warm place for an hour.
- Butter: 75 g
7
Knead the dough after an hour and place it in a warm place for another hour.
8
Divide the dough into twelve equal parts, roll them into balls, place them in a baking tray about a centimeter apart, cover with plastic wrap again and put in a warm place for 40 minutes.
9
Brush the risen balls with yolk mixed with a tablespoon of water, cover with film, and place in a warm place for another 20 minutes.
- Egg yolk: 1 piece
- Water: 135 ml
10
Then place in an oven preheated to 180 degrees for 20-25 minutes. Let the finished buns cool completely.