Yogurt breakfast buns !

//Yogurt breakfast buns !

Yogurt breakfast buns !

Tilbake til oppskriften på norsk !
I wish I were better at getting up on Sunday morning and bake fresh buns for breakfast.

When they stand there on the bench golden brown, hot and smells heavenly, it is really worth it.
This portion, yeld about 30 buns or you can make breads.

  • 1 c + 6 Tbsp (2.75 dl)  milk
  • 1 c+ 6 Tbsp (2.75 dl) cup hot water
  • 1 tablespoon sugar
  • 1 package (50 gr) yeast
  • 1 egg
  • 2/3 c (1.5 dl)  youhurt natural / Greek yogurt
  • 2.5 oz softned butter
  • 1.5 tsp salt
  • 2 pounds – 3 pounds (1 kg – 1.2 kg) all-purpose flour.
  • 1  egg beaten
  • 2 Tbsp water
  • poppy seeds

Pour in  1 pound (500 gr)  flour into the mixing bowl, and add salt and butter cutted into cubes.
In another bowl combine water, milk, sugar and yogurt, put bowl in the sink filled with hot water hot water to rice  the temperature up to  105 F (40 C )degrees. Add the   yeast (dry yeast or fresh yeast) and let it rest for 20 minutes. Crack an egg and whisk it all together.

Now everything is ready to bake.
Pour the liquid into the flour mixture and start the machine at low speed, continue kneading until the butter is dissolved.

The dough is now very liquid and loose!
With standing mixer still on low speed, start adding more flour by 2 tablesoons at the time, and knead for a few minutes between each addition. When dough start to come together , add less flour in eash time, knead just as long between each.

(If I add only one more  teaspoon of flour to this dough, it will releace the  the last «foot» at the bottom of the bowl)

When the dough loosen from the bottom of the bowl, you should not add more flour, even if you have more left.
Please fel free to read: How to – make a yest dough! where everything is thoroughly explained.

Let dough rise to double bulk  (35 – 50 minutes)
This dough is so soft  derfor it  hardly need  flour on the work surface.
Roll 30 buns  in the palm of your hands,   and put them  1.5 «/ (5 cm)  apart on a baking tray /rosting pan lined with baking paper.

They should raise again until doubled in bulk (30 – 40 minutes)

Do you want to cut an X ontop, it should be done before they rise too much and get to soft.
I usually  brush with the egg-wash after 10 minutes into the second rise, cut and then sprinkle with seeds. Cover and let them rest until  they are ready for baking in the oven.

Bake for 10 – 14 minutes at 428 F (220 C)degrees .

Pull of the baking paper with the buns still on  onto a wire rack to cool  while you set the table :)

sweets 2 share

By | 2011-04-20T22:26:30+00:00 april 20th, 2011|Bread - Crackerbread !|0 Comments

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