Ingredients:
– Golden Pastry mix 450g
– water 250ml
– oil 25g
– fresh baker’s yeast 20-25g
Bake for about 12-14 minutes at 200-220˚C
I love buns because they irresistibly remind me of house parties and mini sandwiches. They bring some special joy, I guess appetite, which is not unknown to me.
Activate the yeast in a small amount of water. Combine the activated yeast, oil and half of the Golden Pastry mix. Knead the dough with a mixing spoon or spiral attachment on the mixer. When the mixture is homogenized, gradually add the remaining amount of the powder mix while stirring constantly. Shape the dough and cover it. Let it rest for about twenty minutes. The next step is to divide the dough into a certain size. My suggestion is to make 10-12 buns of the same size.
Shape the rested dough into an ideal ball. If you don’t know how, we’ll make a nice video on that topic. Rest the dough in a lukewarm place, protected from drying out, for up to half an hour. I recommend coating the dough with eggs immediately after shaping and slicing it with a sharp knife while it’s still small. A real buns has two cross cuts that are reminiscent of the imperial crown after baking, hence the name of the pastry – Royal Buns. Pay attention to the volume, integral pastries can not have a large volume as a pastry with white flour.
Bake the dough for about 12-14 minutes. Enjoy the royal pastries.