3.5 hours (including baking and raising times)
2 cups cold water
2 cups cold whole milk
630g wheat flour
70g 06 Masquerade Elderflower
1 tsp crushed cardamom seeds (or 10g ground potatoes)
50g soft butter
Dissolve fermented in water and whole milk
Add 2 eggs and whisk together
Add the masquerade, crushed cardamom seeds, sugar, salt, the soft butter and about half the wheat flour.
Knead the mixture together, preferably on a mixer for 10 minutes, gradually add the wheat flour until it has the dough is smooth and glossy without getting too dry.
Cover the dough with a tea towel and let it rest for 30 minutes.
Now divide the dough into 10 equal pieces and shape them into buns.
Place them on a baking pan with 2 cm in between and leave them to continue for 2-3 hours until double the size.
Preheat the oven to 180 degrees hot air.
Once the buns are raised, brush with water and bake in the oven for 20-25 minutes. The buns should be well golden on top.
Let them cool slightly before serving with a generous layer of butter or grate them the next day on a toaster (there they are also REALLY good!) ;)