A recipe that requires a little foresight with cold fermentation. However, this makes heavenly soft and fluffy buns.
40 buns
Ingredients
5 cups milk (for dough)
1.5 grams of saffron, prepared with rum and sugar
40 yeast for bread
600 g wheat flour special (for pre-dough)
4 tbsp raisins + approx. 1 dl mulled wine
1 tablespoon of vanilla sugar
Approx. 400 g wheat flour special
200 g room temperature butter
1 room temperature egg
200 g of sugar, a little of which is exchanged for vanilla sugar
1 barely tsp salt
1 egg, 1.5 tbsp water and a pinch of salt for brushing
Description:
- Stir together the yeast, saffron mixture, vanilla sugar and a little of the milk.
- Add the rest of the milk and the pastry flour. Stir for a few minutes, and then leave to rise in the fridge overnight.
- Boil mulled wine, set aside and add the raisins.
- Work butter, flour, eggs and sugar into the pre-dough, of which the flour is a little at a time. This can be done in a machine with a dough hook. Add the salt last.
- Knead the dough first for a few minutes in the machine, then 20 minutes by hand. More flour may be needed.
- Let the dough rest for 30 minutes.
- Divide the dough into 40 pieces and shape the buns.
- Garnish with raisins or vanilla cream.
- Leave on the plates, covered, for an hour.
- Bake at 220 gr, top and bottom heat, lower part of the oven. 6-8 minutes.
- Brush immediately after the oven, and remove from the tray.
Fits to:
Coffee and milk.