Fluffy buns and inflatable like brioche, sprinkled with blue poppy seeds to create with these delicious, dreamy sandwich, smeared them with butter and with our special summer jam to a great Sunday breakfast, but also to accompany our meal at home or at work, become the snack of children in school and so much more!
Make it easy enough, have a little patience to let the yeast to work for us.
Yours!
Make it easy enough, have a little patience to let the yeast to work for us.
Yours!
| work: 30′ | time: 1h:45′ | medium: |
Ingredients (25-30 bread rolls)
|
 In a small measuring cup mix to dissolve the sugar in warm water. On top sprinkle the dry yeast. Stir and let 5' to foam. |
 In large mixer bowl pour the eggs and the butter. Beat them at medium speed of mixer. |
 Add a little by little the milk. |
 Soon the mixture will look like spoiled milk. No problem, just as we add the flour will be fixed. |
 Put the kneading hook in the mixer and begin adding the flour spoon by spoon… |
 … alternately with foamed yeast. Pour salt. Allow to ferment for 10'-12 '. |
 Remove the dough from the mixer and shape, with the help of a little flour, at a ball. Put the dough in a lightly oiled large bowl. Roll the dough ball around in the bowl to lubricate all of the surface. |
 Cover with a kitchen towel and leave to rise in a warm place for ~40'. When the dough has risen, press it with your fist to go with the air. Knead lightly with flour and divide the dough into balls weighing 40-50 gr (1.4 - 1.8 oz). |
 Spread with wax paper an oven tin and touch the dough balls spaced. Cover with the towel and let them at the same warm place for other 15'-20'. |
 Beat the egg with the water and brush the surface. Sprinkle with poppy seeds. |
 Bake in preheated oven at 170°C (338°F, Gas 3.5) for ~20 minutes until golden their surfaces. |
