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Beautiful Bavarian Buns

Prep Time30

Active Time18

Course: Appetizer, Brunch, Dinner, Lunch

Cuisine: American, Bavarian

Keyword: baked, Bavarian, bread, buns

Yield: buns

Calories: 389kcal

Author: Chef Verde

Equipment

1 medium mixing bowl
1 spatula
1 baking skeet
1 dough cutter
1 3 " cookie cutter optionsal
1 lid can or jar , 3' diameter optional

Materials

dough

420 g All-Purpose Flour 3.5 cups
170 g water 1 cup luke warm (90F)
28 g butter 2T at room temperature
1 Large egg
50 g sugar 1/4 cup
6 g salt 1/1/4 t
9 g instant yeast 1T
Seed topping optional

Butter Glaze

43 g butter melted divided

US Customary - Metric

Instructions

To make the dough: Mix and knead all of the dough ingredients with wooden spoon or spatula, add butter last by hand,
mix and knead until smooth. I use a folding acton in the bowl. olding each corner in turn about 5 times.
Cover the dough and let it rise until it's nearly doubled in bulk, about1 to 2 hours.
To shape the buns: Gently deflate the dough and divide it into eight pieces (about 100g each);
more pieces, more buns
Shape each piece into a ball.
Flatten each dough ball with the palm of your hand until it's about 3" across. I use a cookie cutter to get a food shape. Place loured dough in cutter and use something round (like a can or jar lid) to press down inside ro make a round bun
Place the buns on a lightly greased or parchment-lined baking sheet.
Cover and let rise until noticeably puffy, about an hour. Toward the
Toward the end of the rising time, preheat the oven to 375°F.
Brush the buns with about half of the melted butter.
Bake the buns for 15 to 18 minutes, until golden.
Remove them from the oven and brush with the remaining melted butter; this will give the buns a satiny, buttery crust.
Cool the buns on a rack before slicing in half, horizontally.

Notes

For best results (a smooth, slightly soft dough), use the smaller amount
of water in summer (or in a humid environment), the greater amount in
winter (or in a dry climate); and something in between the rest of the
time.

Hydration Table I use 170 water

percent	gram/ml	ingredient
100%	420	flour
40/54%	170/227	water
2%	9	yeast
1%	6	salt

Nutrition