Some simple buns for Wednesday breakfast. No butter but cream used.
- 700 g white bread flour
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 tablespoon sugar (optional)
- 20 g fresh yeast
- 1 egg
- 200 ml cream (35% fat)
- 200 ml water
1. Combine flour, salt, cinnamon and sugar in a bowl. Crumble the yeast in the flour, add the egg, the cream and most of the milk.
Start mixing all together into a soft not too sticky dough.
Turn out on work surface and knead for 3 to 5 minutes or until the dough becomes smooth, satin like.
Leave to rise for 50 minutes.
2. Turn out on work surface and form into small buns about 50g each.
Put the buns on a greased tin.
Leave to rise for 1 hour.
3. Glaze the buns with an egg-milk mixture 15 minutes before going into the oven (when I start pre-heating). Glaze a second time before going into the oven. Bake at 200 c for about 22 minutes.
Leave to cool on a wire rack. If you want a soft crust: cover the buns with a dry tea-towel.