We still use the basic bun recipe, but some modifications have been introduced over the years.
In summary:
- heating milk and melting shortening separately makes it easier to control for the right temperature (in the original recipe the milk would usually be too warm by the time the shortening was fully melted)
- 50 g (one packet) of fresh yeast is sufficient
- I prefer adding more flour at first, so the dough is less sticky when left to rise (and no extra flour is needed when shaping the buns)
- I prefer making smaller buns, so more like 32 buns from this portion
Ingredients:
- 150 g shortening, melted
- 5 dL milk, lukewarm
- 1 tbsp sugar
- 50 g fresh yeast
- approx. 1,1 kg flour [1]
- 2 + 1 eggs
- 1/2 tsp salt
- 100-200 g seeds + a little extra for sprinkling on top [2]
First shortening is melted and transferred to a large bowl, then milk is heated till lukewarm and transferred to the same bowl. With the tip of a little finger the shortening and milk mixture is checked for not being to warm (should be barely above finger temp). When the temperature is right 1 tbsp of sugar is added before crumbling fresh yeast into the bowl and mixing a little. At this point approximately 1 kg of flour and seeds as wanted are added, then 2 eggs and 1/2 tsp salt. The dough is assembled and kneaded quickly by hand adding a bit more flour if too sticky - but not too much. It should still be a bit sticky by the end.
The dough is left under a kitchen towel to rise for 30-60 minutes (or even longer if time allows), then rolled into buns by hand and placed on 2 baking pans lined with baking paper. Let rise for at least 30 minutes after shaping under kitchen towels before brushing with 1 whisked egg and sprinkling with desired seeds.
Baked at 220 C (conventional oven) for 12-14 minutes - until nicely golden on top.
[1] Can be ordinary wheat flour or a mixture of ordinary wheat flour with whole grain flour, bran, Graham flour or similar - as long as the majority of the flour is ordinary wheat flour.
[2] My favourite seeds are pumpkin seeds in the dough and sesame seeds or poppy seeds on top. Other options include: Sunflower seeds, flaxseed or even walnut pieces.
