Jerk – Zuck – Buns
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 22 mins |
| Total Time | 2 hrs 52 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 30 g yeast, fresh
- 1 teaspoon honey, more liquid
- 150 ml water - milk mixture, lukewarm
- 2 tablespoons oil
- 2 teaspoons, leveled salt
- 250 g wheat flour, type W480
- 250 g wholemeal spelled flour, sieved
- 8 g bakin malt
- 150 ml water - milk mixture, lukewarm
- Cornstarch and
- Water for brushing
Print Recipe
Pin Recipe Instructions
- Mix the first three ingredients together in the mixing bowl and let stand for 15 minutes.
- Then stir in all the other ingredients, knead everything to form a dough, on level I for about 5 minutes. Then cover again for 10 minutes.
- Knead again with folds - up, down, left and right. Always pull the dough up - pull it out for a long time! Do this 3 times at intervals of 10 minutes.
- Now divide into approx. 13-15 portions for small rolls and grind the dough pieces into shape. Put on the baking tray, brush with starch water and bring to 2/3 cook. Make a cut and bake on the middle rail HL 230 ° C for approx. 18 - 22 minutes. Baking with steam! After the light browning has started, turn it down to 190 ° C.
- Started at 4:00 with the dough - and at 6:00 they came out of the oven.
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