Beautiful Bavarian Buns
Yield: 6 buns
Calories: 389kcal
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
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
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
Calories: 389kcal | Carbohydrates: 62g | Protein: 9g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 56mg | Sodium: 479mg | Potassium: 104mg | Fiber: 2g | Sugar: 9g | Vitamin A: 341IU | Vitamin C: 0.01mg | Calcium: 20mg | Iron: 3mg