Straw Buns
by Editorial Staff
Summary
| Prep Time | 1 hr 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 7) |
Ingredients
- 500 g flour, white wheat flour
- 40 g yeast
- 1 teaspoon sugar
- 0.5 ½ cup water, lukewarm
- 1 tablespoon sugar
- 1 tablespoon salt
- Flour, for dusting
- 1 liter boiling water
- 1 cup water, hot, wheat straw
Print Recipe
Pin Recipe Instructions
- The crumbled yeast is dissolved with a teaspoon of sugar in half a cup of lukewarm water. Then the flour is sifted into a baking bowl and the dissolved yeast is poured into a well in the middle of the flour and mixed with the flour. Little by little water, salt and sugar are poured in and worked in well. The dough is then worked through thoroughly. Then you let it rise - covered and kept warm - for about half an hour. When the volume of the dough has roughly doubled, it is kneaded again briefly and rounded and shaped into a long roll. Then about 50 g heavy pieces of dough are cut from this roller 15 and shaped into a round shape. Let this take on for 4-5 minutes, press it flat and prick it with a fork. Then let them rest for a quarter of an hour in a warm place.
- In the meantime you have brought the water to a boil, covered a hot baking sheet with wheat straw and dusted it with a little flour. Now the dough pieces are dipped into the water and then placed on the straw with the end facing down. The tray can now be pushed into the oven (middle rail). One more cup of hot water is carefully poured onto the base plate and the oven flap is closed. Now the straw buns are baked in the water vapor at a temperature of around 220 ° C for 25 to 30 minutes. As a result of baking on straw, the pastry does not have an undercrust. The surface is brown and the floor is light.
- The bread rolls can be lifted off the straw after baking. Any straw remains are easy to remove. The delicately soft texture of the baked goods caused by dipping ensures that they stay fresh for a long time. A high gloss can be obtained by coating the bread roll with water after baking. Straw rolls are often eaten with butter, ham or lipped sausage. But sweet spreads also go well.
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