Sprint Buns
Baking and Desserts • European
Description
Sprint Buns
Ingredients
- Water 5 fl oz
- Milk 5 fl oz
- Salt 2 teaspoons
- Safflower Oil 2 tablespoons
- Wheat Flour 20 oz
- Dry yeast 0 oz
- Honey 1 teaspoon
Step-by-Step Guide
Step 1
For the starter, mix the yeast and honey with 75 ml of warm milk and 75 ml of water, and let it sit for 15 minutes to activate the yeast. In a mixing bowl, sift the flour, add salt, oil, and the warm water with milk, then add the starter and knead the dough for 5 minutes (you can do this by hand). Cover the bowl with plastic wrap and let the dough rest in a warm place for 10 minutes. After 10 minutes, deflate the dough, kneading it by stretching and folding it. Repeat this process two more times every 10 minutes. The dough should be smooth, fairly dense, but elastic. Divide it into equal parts. The dough weighs 800 grams, so I divided it into 10 pieces of 80 grams each. Form balls, placing the smooth side down on a baking sheet lined with parchment paper. Cover the buns with plastic wrap and place them in a warm spot to proof for 15 minutes; I left them for 30 minutes.
Step 2
I love this sight :)). Now dissolve a teaspoon of starch in 50 ml of water and brush the buns.
Step 3
Take sharp scissors and make cross cuts about 0.5 cm deep. This will give the buns a 'smiling' appearance.
Step 4
Bake in a preheated oven at 230°C with steam for 10 minutes (you can create steam by placing a bowl of hot water at the bottom of the oven or spraying water directly into the oven several times while baking), then reduce the temperature to 190°C and bake for another 10-12 minutes.
Step 5
My buns needed an additional 5 minutes in the turned-off oven to get a nice golden color.
Step 6
Enjoy your meal, dear friends!)))
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