Milk buns

Perfect addition to each meal eaten in a fresh air: bread! Today buns made with Dorotu’s recipe. I made 20 moist and crispy buns. Despite their sweetness they were a great addition to the savour food.

Ingredients
1 ¼ cups warm milk
2 teaspoons
2 tbsp sugar
1 egg
2 tbsp melted butter
¾ teaspoon salt
3 ¾ - 4 cups wheat flour


Method
Heat up the milk, whisk an egg, mix dry yeast with milk, melt the butter. Combine all ingredients and knead for about 5 min. Cover with a clean kitchen towel and put aside in a warm spot so the dough will doubled its size. When doubled in size knead the dough once again – this time shorter, shape the buns, place them on a floured baking tray. Cover the buns with a kitchen towel and leave them for 30 min. to rise. Before baking brush each bun with melted butter. Bake at 390 F/ 195 oC for about 15-20 min. Cool down on a cooling rack.

Delicious potato buns

I don’t know anyone who wouldn’t feel like having a fluffy wheat bun once in a while. These from 'White plate' blog recipe I loved from the moment I saw them in a photo. That what I needed: delicious soft bun sandwich!


Ingredients (make about 24 buns)
10 oz (300 g) potatoes plus 14 fl oz (400 ml) water from boiling
1 teaspoon dry yeast
1 tbsp sugar
1 egg
22 oz (600 g) wheat flour
3 tbsp soft butter
2 teaspoons salt
1 tbsp sesame seeds to sprinkle


Method
Cook the potato until soft. Put on a side about 7 fl oz / 200 ml water from the pot with potatoes, slightly cool it down, still warm water mix with yeast, leave the mixture for about 15 min. Mash potatoes with potato masher until smooth. Add remaining ingredients to the yeast, knead until smooth and elastic (I used a food processor with a hook). Gradually add flour – the amount depends on the consistence of the dough. Cover the bowl with a dough inside with a clean kitchen towel and leave to rise for about 2 hours. After 2 hours divide the dough and start shaping buns. Place the buns on a lined baking tray, keep the 5 cm distance between them (believe me those buns grows extremely big). Each bun drizzle with oil, sprinkle with sesame seeds and leave to rise for about 30 min. Bake in preheated oven to 400F/ 200 oC for about 15-20 min., until golden brown. Cool buns down on a cooling rack.

Pretzel’s buns

I love each and every kind of pretzel! Every time I see salty, golden brown pretzel in a shop I can’t resist not buying it! I’ll always get one!

Today the second (similar to the one I posted in February) pretzel recipe. Big pretzel buns! Delicious even without any additions!

The recipe is from onefineday .

Ingredients (make about 8-10 buns)
27 oz (750 g) wheat flour
1 teaspoon salt (I also added 1 teaspoon sugar)
3 tbsp oil
2 teaspoons dry yeast
7 fl oz (190 ml) warm milk
7 fl oz (190 ml) warm water
55 fl oz (1,5 l) boiling water
1 tbsp salt
4 tbsp baking soda


Method
Mix yeast with warm water and sugar until the yeast melts, put aside for about 10 min. Slightly warm up water and milk. Combine flour with salt, yeast, oil, remaining water and milk, knead until smooth and elastic (about 8 min.). Place the dough in an oiled bowl in a warm spot, leave to rise. When the dough double its size divide the dough into 8-10 pieces, shape into round buns and place on a floured working surface, leave for about 15 min. In a meantime bring to boil water with 1 tbsp salt and baking soda. Add buns one at the time, cook each side for about 1 min. Transfer buns on the lined baking tray. Slash with two crossed slashes, sprinkle with salt. Bake for 20 min. at 400F/ 200 oC.

Butter buns –addition to an afternoon tea

On Sunday my two best friends were supposed to visit me. Instead of classic cake I decided to bake something in an English afternoon tea style. I decided to serve butter buns with a nice butter flavour, raspberry preserve and plum and cinnamon marmalade.

Ingredients
2 ½ cups wheat flour
6 tbsp melted butter
2/3 cup warm milk
2 teaspoons dry yeast
2 teaspoons sugar ( I used 4 tbsp)
1 teaspoon salt
1 egg + to brush the buns


Method
In a bowl mix sieved flour, salt and sugar. In another small bowl melt yeast in milk. Add yeast mixture to the flour. Add egg and slightly cooled butter, all ingredients well combine ( I used a food processor). If it gets too thick add some milk. Well knead place in a bowl and leave to double its size (about 75 min.). Divide into 9 pieces and each form in a bun shape. Place the buns on a greased baking tray. Leave covered for about 45 min. Brush with whisked egg before baking. Bake at 360 F/ 180 oC for about 18 min.

Heavenly delicious morning buns

Those buns are delightful! Not only their taste but also the way they are made. Knead the dough before going to sleep and you can enjoy crispy buns next morning- revelation!

It’s been a long time I haven’t eaten such a good buns!

The recipe I found in Atina’s website.

Ingredients
3 cups wheat flour
1 tbsp potato starch
1 tbsp sugar
1,5 oz (40 g) fresh yeast
½ cup water
½ cup milk
1 teaspoon salt
1/3 cup oil
plus egg to brush buns with

Method
In the evening:

Sieve flour into the bowl. Mix yeast with sugar in a cup – wait until the yeast melts. Add salt, milk, water, oil and yeast to the flour. Knead the dough for 5 min. Put aside in a warm place for another 5 min. After this time, knead the dough for another 3 min. Place the dough into a greased bowl, place in a fridge for a night. It should rise.

In the morning:
Divide the dough into 12-16 pieces. Form the buns from each piece. Place in the baking tray, cover with kitchen towel and leave to rise for about 20 min. In the meantime preheat the oven to 440F/ 220 oC. Before baking brush buns with whisked egg with a little bit of milk (you can sprinkle top with sesame seeds, poppy seeds, etc.). Bake for 20-25 min.

French challah toasts

As soon as I baked the challah bread I read the recipe for the French toasts served as a dessert. I didn’t wait too long, the next day I made those soft toasts for a breakfast! I was nicely surprised by their taste. I wasn’t expecting fireworks and voila! Challah bread served this was can be a strong alternative for pancakes. Try, it’s worth!
Challah, challah and it’s gone. Such a shame…..

Ingredients (make 3 portions)
3 really big slices challah bread
1 egg
½ cup milk (it can by half and half with sour cream)
1 teaspoon honey
pinch salt
1 tbsp butter
1 tbsp oil
powder sugar, maple syrup, preserve to serve with


Method
Whisk egg with milk, combine with honey and salt. One piece at a time dip slices of challah bread in an egg mixture flipping the bread so both sides are covered, let the slices rest in the mixture for about 10 min. so they soak the egg mixture. In a large pan heat up butter and oil. Fry the challah slices both sides on a low heat until golden. Serve warm dusted with powder sugar, fruit preserves or maple syrup.