Layered buns by Richard Bertin
Description
Homemade baked goods for tea. Yeast buns can be considered the easiest to make, as all you need is to knead the dough, let it rest at room temperature, and shape the buns. In this recipe, I'll show you an original shaping method that gives the buns a flaky, layered texture. The technique involves stacking the future bun pieces on top of each other, brushing each layer with water. This method results in tall, beautiful, and fluffy buns. Serve them cooled down or slightly warm.
Instructions
- 1
Step 1
1. Mix warm water with yeast, sugar, and salt. Sift the flour, place the dough onto a floured surface, and knead with hands coated in vegetable oil. Knead the dough until it no longer sticks to your hands.
- 2
Step 2
2. Cover the dough with a towel and let it sit in a warm place for 1 hour. Sprinkle the surface with flour and roll out the dough into a 5 mm thick layer. Use a glass to cut out circles.
- 3
Step 3
3. Line a baking sheet with parchment paper and lightly grease it with vegetable oil. Place the dough circles on top of each other, moistening each layer with water. Each bun should consist of four circles. Moisten the top of the buns with water and sprinkle with sesame seeds.
- 4
Step 4
4. Leave at room temperature to rise. Bake in a preheated oven at 220 degrees for 15-20 minutes.