Soft, delicate and delicious. With amazing consistency and with a light aftertaste of barley coffee. Perfect both for breakfast and for a afternoon snack.
- 500 g bread flour
- 7 g active dry yeast* (see the notes to halve the yeast)
- 330 ml milk
- 40 g butter
- 0.25 cup barley malt syrup (you can substitute it with dark honey)
- 5 tsp instant barley coffee
- 0.5 tsp salt
- 1 egg + 1 tbsp milk (optional)
2 hours waiting time.
* To keep your bread, rolls, pizzas, focaccia and other yeast dough recipes soft and fragrant for longer, you need to cut the amount of active dry yeast in half and extend the rising time
Instructions: Soft buns with barley coffee
In a small saucepan heat the milk with barley malt syrup and butter, stir until the lbutter is completely dissolved. Set aside to make it lukewarm.
In a bowl, sift the flour. Add the dry yeast and instant barley coffee and stir.
Add milk mix to the flour and begin to knead. After a couple of minutes, add the salt. Knead the dough until it becomes smooth and elastic.
Create a ball, wrapped in a lightly greased bowl and let rise in a warm place for about 1 hour or until the dough doubles in volume.
The rising times are approximate, it can take more or less time depending on the temperature of the environment, the freshness of the yeast, the strength of the flour and other factors not related to the recipe.
After this time, deflate the dough. Knead briefly and divide it into many equal parts. Create balls of dough and lay them on baking tray lined with some parchment paper, cover with a cotton cloth and let rise for another hour.
Brush the buns with some egg mixed with 1 tablespoon of milk. Bake in preheated conventional oven at 190 °C for 20 – 25 minutes.
Remove from oven and let cool completely on wire rack before serving.
lot of love. B.