Buy all ingredients right below the recipe
Ingredients
- 500 g BL-55 fine flour
- 7 g dried yeast
- 150 ml lukewarm milk
- 80 ml lukewarm water
- 3 pcs L-sized eggs (2 for the dough, 1 for brushing)
- 60 g soft butter
- 2 tablespoons honey
- 1.5 teaspoons salt
- 1 tablespoon sesame seeds
Dough Preparation
- 1Mix the yeast with the lukewarm milk, water, and honey, then let it sit for 10 minutes until foamy.
- 2Add the flour, salt, and eggs (2 pieces), mix until a sticky but uniform dough forms.
- 3Gradually add the soft butter in small portions and continue kneading for 10–12 minutes until the dough is smooth, elastic, and slightly shiny.
Proofing and Shaping
- 1Cover and let it proof in a warm place for 1.5–2 hours, until it doubles in size.
- 2Divide into 8 equal parts, form into balls, place on a baking sheet lined with parchment paper, and let them proof for another 45–60 minutes.
Baking
- 1Preheat the oven to 190°C. Brush the buns with the egg wash (mixture of 1 egg and 1 tablespoon of milk), sprinkle with sesame seeds, and bake for 18–20 minutes until golden brown. Cool on a wire rack before serving.
