We use tea cups as baking molds. Grease these with a little oil, especially the edges. Shape the bread dough into balls and make sure that there are no cracks on the surface.
You need just as much dough per bread cup as the cups used as baking tins have volume, e.g. 250 grams of dough for 250 ml cups.
Rub the balls vigorously with cornstarch, place in the cups, cover and let rise until the dough bulges out of the cup.
Cut approx. 1 - 2 cm deep along the edge of the cup with a sharp knife. In this way we control where the loaves then burst, namely exactly at the later interface.
Bake with the cups in the oven preheated to 240 ° C for 15 minutes. Then turn the dough balls out of the cups, place on the baking sheet, spray with water and bake for about 20 minutes.
Allow to cool on a wire rack, cut off the lids and carefully scoop out the bread balls with a tablespoon so that a wall thickness of a good 5 mm remains. Press the dough on the inside with your fingers, then bake for another 5 minutes without the lid.
Tip: The dough you have taken out can be left to dry and processed into crumbs: as a rustic breading or to thicken soups and sauces.
Ingredients
Print Recipe
Pin Recipe