Kneading time: 14´
Dough temperature: 26 ºC
First bulk fermentation: 10´
Second dough fermentation (dough divided): 30´
Shaping and third fermenting: 1h
Baking time: 18´
Oven temperature: 190 ºC
- Knead all the ingredients together until you get a smooth and elastic dough.
- Divide into portions of about 60 g. and let them rest for 10'.
- Roll them and let them ferment for 30'. Dust with flour.
- Press down on the dough portions and dampen them with a wet fabric. Place the portions over the seeds.
- Then, place them on the counter top seed-side down.
- Let them ferment. Then, turn them over using a baking peel.
- Bake with steam.
- Usually we use sesame seeds, poppy seeds or caraway seeds.
- These buns are not strong in flavour and therefore can be served with any type of dish. They can be used to make sandwiches for an afternoon snack or tea time.
Nutritional information (1 portion)
Fiber 1.62 g
Saturates 0.32 g
Monounsaturated fatty acids 0.26 g
Polyunsaturated fatty acids 0.56 g
Cholesterol 1.15 mg
Calcium 5.74 mg
Iron 0.48 mg
Zinc 0.31 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 28.4 ug
Salt (Sodium) 269.67 mg
Sugars 0.16 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
- Aromatic herbs
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Milk, cream and derivatives
- Pasta, rice, flour and derivatives
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed