May 7, 2016

Soft whole wheat buns

Blooming lilac trees are the sweetest scent of all. When our home overflows with bouquets full of these tiny, violet flowers, there is no doubt that summer is close. 

The sun is shining wonderfully today so there is no better thing than sitting on the terrace with a good book and glass of cold, minty lemon water. For the dinner, I chose something even more satisfying - delicate butter buns, leftover vegetarian burgers and homemade quacamole. Saturday afternoon at its best. 

Ingredients for about 12 buns:

- 1 cup of water
- 3 tbsp of milk
- 2 tbsp of sugar
- 40g fresh yeast
- 2 free-range eggs
- 450g flour (300g white spelt flour + 150g whole wheat flour)
- 1,5 tsp salt
- 40g butter, softened
- sesame seeds

1. In a small saucepan, warm up the water with milk and sugar. Make sure it is lukewarm not hot before you add the yeast. Let it sit for couple minutes and mix from time to time to dissolve the yeast. Meantwhile, beat 1 egg with a fork.
2. Mix the flour and butter inn the bowl of a food processor until the butter forms a small crumbs. Then add the water with yeast and beaten egg. Mix on a medium speed to form a smooth dough (about 10 minutes).
3. Put the dough in a flour-coated bowl and cover with a tea towel. Let it rise in a warm place until double in size. (I personally like to preheat the oven to 40C/104F, turn it off and place the bowl inside to rise quicker)  
4. When the dough is ready, form 12 identical balls and put on a lined baking tray. Cover again and set aside for another 20 minutes. Preheat the oven to 190C/375F. 
5. Beat the remaining egg with a fork and brush the top of each bun, then sprinkle some sesame seeds on it. Bake for 25 minutes or until golden.


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