Karin`s Fan Bun with Buttermilk
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 30 g yeast, fresh or
- 2 sachets dry yeast
- 1 teaspoon, leveled sugar
- 400 ml buttermilk, lukewarm
- 750 g flour
- 1 teaspoon, leveled baking powder
- 1 teaspoon, leveled salt
- 60 g butter, melt
- 60 g butter, melted for brushin
- Flour for the work surface
- Fat for the shape or
- Paper cases
Print Recipe
Pin Recipe Instructions
- Add the fresh, crumbled yeast and sugar to the lukewarm buttermilk, leave to rest for 5 minutes, then stir and dissolve. In the case of bag yeast, sprinkle in the yeast and sugar, leave to rest for 5 minutes, also dissolve.
- Mix the flour, baking powder and salt, add the first 60 g of the liquid butter and the buttermilk mixture and knead for approx. 10 minutes to form a smooth, supple dough. Cover and let rise in a bowl for approx. 1 - 1.5 hours until the volume has doubled.
- Chop off the dough and leave to rest for 10 minutes. Then roll out the dough thinly and evenly on a floured surface into a 60 x 50 cm rectangle. Brush the dough sheet with the remaining 60 g of melted butter.
- Cut the sheet of dough into 4 cm wide strips. Lay 5 strips on top of each other and cut into squares. Place each square in a strip of dough that is 3 times as long, so that a packet with 7 layers is created and one side of the fan is completely covered by the dough strip.
- Grease 2 muffin trays (you can also use disposable paper liners or silicone muffin liners). Place each fan in a greased muffin tin with the closed side down. The 7 layers then fan out. Depending on the width of the strip, you get about 20 rolls.
- Cover and let rise for another hour until the volume has doubled. Bake golden in the preheated oven on the middle rack at 200 ° C (top / bottom heat) for approx. 15 - 20 minutes. They taste best when served lukewarm.
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