Sweet amaranth buns
Description
The pastry is simple and quick to prepare. Wheat or rye sourdough combined with amaranth flour makes the buns very nutritious, while brown cane sugar gives them a special sweetness. To enhance the flavor, I recommend adding a bit of lemon or orange zest, and for an extra touch, chop some walnuts into the dough. These buns will be utterly irresistible. Serve them warm or chilled—perfect with tea.
Instructions
- 1
Step 1
1. Prepare the starter: place the starter culture into a bowl, add water and mix thoroughly. Add flour and mix. Cover the bowl with plastic wrap and let stand at room temperature for 8 hours.
- 2
Step 2
2. Dilute the starter with water and transfer it to the mixer bowl with the beaten eggs. Add brown sugar, salt, amaranth flour, sifted white wheat flour, dried lemon zest, and chopped walnuts.
- 3
Step 3
3. Knead at the second speed for 5-6 minutes, then add the olive oil at the end and mix until the oil is completely incorporated into the dough.
- 4
Step 4
4. Shape the finished dough into a ball and place it in a bowl greased with vegetable oil. Turn the dough over to coat, then cover with plastic wrap. Let it sit at room temperature for 3 hours.
- 5
Step 5
5. Place the dough on a floured surface and shape it into a round. Divide the dough into 13 pieces, dust them with flour, and shape each into a round ball. Form the balls, then roll each ball into a rope 20-25 cm long.
- 6
Step 6
6. Fold the rope in half, twist it 5 times, and thread the ends through the loop formed at the base of the rope. Place the buns on a baking sheet lined with parchment paper, cover with plastic wrap, and let rise for 1 hour.
- 7
Step 7
7. Bake the buns for 25 minutes at 190 degrees.