Yeast Buns with Curdled Milk, with Caraway Seeds
by Editorial Staff
I suggest making quick yeast buns with curdled milk. They are fast because we will skip the traditional stage of yeast dough ripening – we will form buns as soon as we knead the dough. The finished buns are quite fluffy and soft.
Servings: 4
Cook: 1 hour
Ingredients
- Sour milk – 0.5 l
- Egg – 1 pc.
- Sugar – 100 g
- Pressed yeast – 50 g
- Vegetable oil – 2-3 tbsp
- Flour – 400 g (3 cups with a capacity of 200 ml)
- Salt – 1 pinch
- Yolk – for greasing buns
- Cumin – for sprinkling on buns
Directions
- Sour milk should be warm – you need to warm it up to 35-36 degrees.
- Pour the yogurt into a deep bowl, crushing the yeast with your fingers. Let’s mix.
- Let’s add sugar. Let’s mix.
- Let’s add an egg and vegetable oil. Let’s mix.
- Sift the flour in parts into a bowl with curdled milk, kneading the dough with a spoon.
- Let’s continue kneading with our hands. The dough should be soft and not stick to your hands.
Cover the baking sheet with parchment for baking.
Let’s start forming the buns right away.
- We separate a piece of dough weighing 100 g from the total mass and roll it into a ball (I used a kitchen scale for weighing).
Put all the buns on a baking sheet and let stand in this position for 15 minutes.
During this time, preheat the oven to 180 degrees. - Shake the yolk in a cup (you can slightly dilute it with water).
Lubricate the buns with yolk, sprinkle with caraway seeds and put them in a preheated oven for 20-25 minutes at 180 degrees.
- Yeast buns with curdled milk, with caraway seeds are ready.
Hot buns are airy enough. The crumb is porous and fluffy.
Bon Appetit!
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