Wheat buns with cumin and sesame
Description
This recipe once again proves that wheat sourdough is excellent for baking buns, as it results in a thin, crispy crust and a light, airy crumb. For the filling of these buns, you can use sesame or sunflower seeds in any quantity you prefer. To help the sesame adhere well to the dough, lightly spray it with a little water. If desired, shape the buns differently, for example, into rounds. Serve with tea or coffee.
Instructions
- 1
Step 1
1. Prepare the starter: mix water with the starter culture, stir well. Add flour and mix again thoroughly. Cover with plastic wrap and let sit at room temperature for 8 hours.
- 2
Step 2
2. Add water, salt, sifted flour, and knead the dough in a mixer for 5 minutes at speed 2. Gather the edges of the dough toward the center, flip it over, and smooth the surface. Place the dough into a bowl greased with vegetable oil.
- 3
Step 3
3. Cover the dough with plastic wrap and let it rest at room temperature for 3-4 hours. Place the dough on a floured surface and roll it out into a rectangle 1.5-2 cm thick. Spritz the dough with water and sprinkle with sesame seeds and cumin.
- 4
Step 4
4. Fold the rectangle in half lengthwise, leaving 3-5 cm short of the opposite edge. Fold the remaining opposite edge upwards and press the seam firmly with the edge of your hand. Turn the dough over so the seam is facing down onto a floured towel.
- 5
Step 5
5. Dust the dough with flour, cover with plastic wrap, and let it rest at room temperature for 1 hour. Cut the dough crosswise into 3 cm thick strips. Place the strips onto parchment paper with the cut side facing down, then make a slit in the center of each roll, stopping short of the edges.
- 6
Step 6
6. Bake the buns in a preheated oven at 180 degrees for 35 minutes. Let the buns cool.