These buns with barley coffee are super soft, delicate and delicious. They have an amazing consistency and have a light aftertaste of barley coffee. They are just perfect both for breakfast and for a afternoon snack.
7gactive dry yeast*see the notes to halve the yeast
330mlmilk
40gbutter
0.25cupbarley malt syrupyou can substitute it with dark honey
5tspinstant barley coffee
0.5tspsalt
1egg + 1 tbsp milkoptional
Instructions
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.
Baking time
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.
Notes
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 timeThe nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.
