Knead flour, water and crumbs (1 g) of compressed yeast. Cover with cling film or napkin, leave in a warm, draft-free place for 12 hours.
In a mixer bowl, mix the dough and 280 ml of warm water. Combine sifted wheat flour with dry ingredients.
Knead the dough by adding dry flour mixture in portions and at the end of kneading soft butter. The dough must be well kneaded.
Cover the dough and place in a warm place for proofing for 1-1.5 hours. The ripened dough has a fibrous structure. Knead the dough with your hands moistened with vegetable oil.
Form 80g buns each.
Put the finished buns on a baking sheet lined with baking paper for 1.5 hours. Before baking, brush with yolk, lightly whipped with a spoonful of milk or cream. Bake in an oven preheated to 180 C until tender.
Knead flour, water and crumbs (1 g) of compressed yeast. Cover with cling film or napkin, leave in a warm, draft-free place for 12 hours.
In a mixer bowl, mix the dough and 280 ml of warm water. Combine sifted wheat flour with dry ingredients.
Knead the dough by adding dry flour mixture in portions and at the end of kneading soft butter. The dough must be well kneaded.
Cover the dough and place in a warm place for proofing for 1-1.5 hours. The ripened dough has a fibrous structure. Knead the dough with your hands moistened with vegetable oil.
Form 80g buns each.
Put the finished buns on a baking sheet lined with baking paper for 1.5 hours. Before baking, brush with yolk, lightly whipped with a spoonful of milk or cream. Bake in an oven preheated to 180 C until tender.
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