When it comes to Easter, everybody
starts talking about buns. Here I come too!
These buns are, for a change, savoury with some
local herb salt called Vegeta and with the luring touch of sesame and flax seeds
on top. They are spongy and great appetizers for the 5 o'clock tea or the Sunday breakfast/brunch menu.
Well, inspired by the wedding ceremony of a dear friend in Istanbul that day, I shaped both the buns and the cream cheese wedges into hearts which made everyone concerned smile
happily!
Ingredients
1/2 cup warm milk
1/2 cup warm water
herb salt Vegeta*
1 teaspoon sugar
3-4 dessert spoons dried yeast
3/4 cup vegetable oil
500 grams flour (add more if the dough turns too sticky)
1 egg yolk
*containing salt, carrot, parsnip,
onions, celery, parsley leaves
Method
1. Preheat the oven to 190-200 C degrees. Grease and
line a baking tray.
2. Sift
the flour into a large bowl, and then add the salt, the sugar and the
yeast.
3. Mix the milk and water -
you should be able to dip your finger in without scalding it.
4. Make a well in the centre of the flour-yeast mixture and pour in the oil and the water-milk mixture.
5. Using a fork, mix well until you have a rough dough, then transfer to a clean flour dusted work surface and knead for around 10 minutes, or until soft and springy.
6. Cover with a damp tea towel and leave to rise in a warm place for at least an hour, or until doubled in size.
7. Return the dough to a flour dusted bowl, cover with a damp tea towel and leave to rise in a warm place for at least an hour, or until doubled in size.
8. Transfer the dough to a clean flour dusted work surface. Knock the air out by bashing it with your fist, and then knead the dough for 1 to 2 minutes.
9. Divide the dough into equal pieces and roll each into balls. Evenly space them out on a lined baking tray as you go. Or, as I did, place them in a heart-shaped pan so that they will rise and stick together to form a heart.
10. Beat the egg yolk and brush the buns gently with it. Season each roll with sesame seeds and flaxseeds and leave the buns to rise for another 30 minutes.
11. Place the buns into the preheated oven for about 25-30 minutes, or until golden brown.
12. Transfer to a wire cooling rack.
13. Slice open the warm buns, spread with a little cream cheese and serve.
4. Make a well in the centre of the flour-yeast mixture and pour in the oil and the water-milk mixture.
5. Using a fork, mix well until you have a rough dough, then transfer to a clean flour dusted work surface and knead for around 10 minutes, or until soft and springy.
6. Cover with a damp tea towel and leave to rise in a warm place for at least an hour, or until doubled in size.
7. Return the dough to a flour dusted bowl, cover with a damp tea towel and leave to rise in a warm place for at least an hour, or until doubled in size.
8. Transfer the dough to a clean flour dusted work surface. Knock the air out by bashing it with your fist, and then knead the dough for 1 to 2 minutes.
9. Divide the dough into equal pieces and roll each into balls. Evenly space them out on a lined baking tray as you go. Or, as I did, place them in a heart-shaped pan so that they will rise and stick together to form a heart.
10. Beat the egg yolk and brush the buns gently with it. Season each roll with sesame seeds and flaxseeds and leave the buns to rise for another 30 minutes.
11. Place the buns into the preheated oven for about 25-30 minutes, or until golden brown.
12. Transfer to a wire cooling rack.
13. Slice open the warm buns, spread with a little cream cheese and serve.
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