Poppy Stars
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 15 mins |
| Total Time | 2 hrs 55 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 300 g wheat flour (whole rain)
- 200 g wheat flour, type 550
- 10 g yeast, fresh
- 10 g salt
- 350 ml water, (room temperature)
- Poppy seeds, for sprinkling
Print Recipe
Pin Recipe Instructions
- Put both flours in a bowl and mix. Rub the yeast over it with your hands and mix into the flour. Add salt and water and knead with the food processor for about 5 minutes. Let rise in a warm place for 1 hour.
- After the walking time, put the dough on the worktop, shape it into a roll and divide it into 10 equal-sized pieces of dough, shape them into round rolls and let them relax under a cloth for 10 minutes.
- In the meantime, place the poppy seeds generously on a small plate.
- After the rest time, press the rolls a little flat, spray the top with water and immediately place the sprayed side in the poppy seeds and press lightly. Then place the dough pieces back on the worktop (poppy seed side up) and use the short side of a clean credit or customer card or something similar to cut the rolls with 3 cuts in the middle (except for the worktop) so that a star pattern is created but without cutting the outer edge of the bun. Now go under the dough with your fingers and turn it upside down in the middle so that the star tips now point outwards (the previously made cuts are now the outer edges of the rolls and the previously outer edge is now the hole in the middle, which The poppy side is below after this process).
- Now place the bread rolls with the poppy seed side up on a baking sheet lined with baking paper and cover (kitchen towel) leave to rise for another 45 minutes until they have enlarged significantly.
- In the meantime, preheat the oven to 220-225 ° C (top / bottom heat), put the rolls in the oven after the cooking time, spray some water on the walls of the oven and bake the stars for about 15 minutes, depending on the nature of the oven.
- Sounds a bit complicated, but it`s not. Photos are uploaded immediately after the recipe has been activated for easier understanding. Until these are activated they can be viewed in my photo album Bread / Rolls.
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