Shaggy buns - just like that... Quite by accident... I don't know what I found inspiration in, but I made these delicious buns that attract attention both in appearance and in taste.
Tufty buns - Kristina Gašpar - Recipes and Cookbook online
Tufty buns - just like that... Quite by accident... I don't know where I found the inspiration, but I made these delicious buns that attract attention both in appearance and taste.
Fluffy buns, ingredients:
- 500 g flour (soft type 400)
- 0,5 teaspoon of baking powder
- 1 teaspoon of sea salt
- 10 g yeast (fresh)
- 1,5 dl water (lukewarm)
- 1,5 dl milk (lukewarm)
- 0,5 dl oil (optional)
- 100 g Trappist (finely grated)
Tufty buns, preparation:
- Pour all the dry ingredients (except sugar and trappist) into the mixing bowl and combine them.
- Mix the yeast and sugar in a little milk, add a teaspoon of flour and let the yeast rise (about 10 minutes in a warm place will be enough).
- Combine all the liquid ingredients, add them to the dry ingredients and knead a smooth dough.
- Leave the dough to rest for about 15 minutes.
- Divide it into the desired number of parts, form balls, roll them into a trapezoid shape, arrange them in a tray covered with baking paper and press them with the palm of your hand to get the shape of a bun.
- Turn on the oven at 220 degrees.
- Once warmed up, bake the buns/rolls for about 15 minutes.
- Serve them instead of bread or make sandwiches out of them.
Adjust the size of the buns to your needs. You can add herbs to the dough.
I recommend a combination of oregano, basil, crushed hot pepper and garlic.
Christina Gaspar
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