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Preparing time: 20 min. Rising: 2 hours; 45 min.
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Bake time: 20 min. in the gas oven
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Total time: 3 hours 25 min
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Ingredients
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Method
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12 g fresh yeast or 3.5 g instant yeast (1 teaspoon)
1 teaspoon sugar
2 tablespoon lukewarm water
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Dissolve yeast in 2 tablespoons of lukewarm water, add sugar and set aside until they activate, approx. 10 minutes.
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480 g bread flour
1,5 teaspoon salt
150 ml single cream
150 ml tepid water
1 egg
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In the mixing bowl of a stand mixer equipped with a dough hook combine the flour, dissolved yeast, salt, cream and water. Knead on medium-low speed for about 10 minutes until the dough forms. It will be tacky. Don’t add more flour because it’s better the dough to be sticky than dense.
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40 g cut into small pieces chilled unsalted butter
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Add the butter and knead for about 5 minutes until the dough incorporates butter.
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Transfer the dough on the floured worktop and knead for about 5 minutes; then place the dough in a lightly oiled bowl.
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Cover the bowl with plastic wrap and set aside until doubled in size. It may take 1,5-2 hours.
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Line a baking sheet with baking paper.
Transfer the dough on the lightly floured worktop and knead for a while to form the ball.
Divide the dough into 9 equal portions and form each part into a ball. |
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Place the balls on the baking sheet, cover with a clean kitchen towel and leave to rise until almost double for 45 minutes.
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Preheat the oven to 220°C (Gas Mark 7).
Brush the buns with the egg wash and sprinkle with sesame seeds. Pop the buns into the oven and bake 20 minutes or until they are golden brown. Let them cool completely on a wire rack.
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