FINE BREAKFAST BUNS
Fina frukostbullar
2 cups milk
1 ¾ oz fresh yeast
8 oz Kesella or Greek or Turkish yogurt
1/3 cup sunflower seeds
1 to 1½ teaspoons salt
1 ¼ cups sifted rye flour
approx 3 ¾ cups self-rising flour
sunflower seeds
Chop figs and apricots and heat the milk to 37°C, body heat. Crumble the yeast in a mixing bowl and stir it with some of the milk. Add remaining milk plus figs, apricots, Kesella or yogurt, sunflower seeds, salt and sifted rye flour. Stir in the self-rising flour, little by little. Work the dough until it releases the bowl and leave to prove for 30 minutes.
Fina frukostbullar
Buns with fruit and sunflower seeds is a good way to
start the day. Warm the buns quickly in the microwave while laying the
breakfast tray and enjoy them with butter and a good cheese.
Approx 24 buns
3½ oz dried figs
3½ oz dried apricots2 cups milk
1 ¾ oz fresh yeast
8 oz Kesella or Greek or Turkish yogurt
1/3 cup sunflower seeds
1 to 1½ teaspoons salt
1 ¼ cups sifted rye flour
approx 3 ¾ cups self-rising flour
For brushing:
watersunflower seeds
Chop figs and apricots and heat the milk to 37°C, body heat. Crumble the yeast in a mixing bowl and stir it with some of the milk. Add remaining milk plus figs, apricots, Kesella or yogurt, sunflower seeds, salt and sifted rye flour. Stir in the self-rising flour, little by little. Work the dough until it releases the bowl and leave to prove for 30 minutes.
Turn the dough out onto a floured work surface and
knead until smooth. Divide the dough in approx 24 pieces and shape them into
buns. Put the buns on greased baking plates (or use baking paper) and rise
under a cloth for about 30 minutes. Brush with water and sprinkle with
sunflower seeds.
Bake in the middle of the oven at 390F for
12 to 15 minutes. Allow the buns to cool on a rack, covered with a cloth.
Enjoy!
Bella
No comments:
Post a Comment