I love everything that remotely resembles to bread, but if I’d have to choose between a slice of bread and a bun I’d choose the latter. And I have 2 main reasons:
- I’m the “crust” type of person, the crunchier, the better.
- I’m incapable of evenly slicing a bread. And I’ve tried. A lot. And don’t get me started on the cake-slicing topic.
These being said, I think I found the perfect buns. They are dense without being tough and they have a wonderful crunchy crust. Oh, I almost forgot the best part. These buns are made in 40 minutes.
Ingredients (for 10 Buns):
- 250g strong white flour (+ extra 10g for kneading)
- 25g beaten egg (1/2 egg)
- ¼ tsp salt
- 120ml lukewarm water (36-38°C)
- 35ml Tbsp olive oil
- 15g granulated sugar (I used packed brown sugar)
- 1 envelope active dry yeast (7g)
- Preheat the oven at 400°F/204°C (gas mark 6).
- In a small bowl combine water, oil, sugar and yeast and let aside for 10 minutes. After 10 minutes, the mixture should be really foamy (picture).
- In a large bowl combine white flour, oat flour and salt and make a well in the center.
- Add the yeast mixture and ½ an egg and mix with a wooden spatula until you form a ball.
- Bring the sticky dough on a floured working surface and knead it for 2 minutes.
- Place dough in the bowl, cover and let it rise in a warm place for 10 minutes.
- After 10 minutes, place the dough back on the working surface and knead vigorously to knock out the air bubbles.
- Divide dough into 10 pieces and shape them into 10 balls (I had 10 balls x 53g).
- Place them on a tray lined with parchment paper, give them a quick egg wash, sprinkle some cumin seeds and bake them for 12 minutes or until golden.