Thursday, July 30, 2015

Fine breakfast buns - Fina frukostbullar

Fina frukostbullar

Buns with fruit and sunflower seeds is a good way to start the day. Warm the buns quickly in the microwave while laying the breakfast tray and enjoy them with butter and a good cheese.

Approx 24 buns

3½ oz dried figs
3½ oz dried apricots
2 cups milk
1 ¾ oz fresh yeast
8 oz Kesella or Greek or
Turkish yogurt
good 1/3 cup sunflower seeds
1 to 1½ tsps salt
1 ¼ cups sifted rye flour
approx 3 ¾ cups self-rising flour

For brushing:
sunflower seeds

Chop figs and apricots and heat the milk to 37C/”finger warm”. Crumble the yeast in a bowl and stir it with some of the milk. Add remaining milk plus figs, apricots, Kesella or yogurt, sunflower seeds, salt and sifted rye flour. Stir in the self-rising flour, little by little. Work the dough until it releases the bowl and leave to prove for 30 minutes.

Turn the dough out onto a floured work surface and knead until smooth. Divide the dough in approx 24 pieces and shape them into buns. Put the buns on greased baking plates (or use baking paper) and rise under a cloth for about 30 minutes. Brush with water and sprinkle with sunflower seeds.

Bake in the middle of the oven at 200C/gasmark 6 for 12 to 15 minutes. Allow the buns to cool on a rack, covered with a cloth.







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