5 dl lukewarm water
50 g yeast
100 g Agrain® 04 Whisky Super Grain Flour
750-800 g wheat flour
1 tsp cardamom
60 g sugar
75 g butter
10 g sea salt
The yeast is stirred into the lukewarm water.
Mix Super Grain Flour, wheat flour, sugar and salt.
Add the flour mixture + the two eggs to the water. Knead it well together (about 5 minutes on a mixer at speed 2).
Now add the soft butter and knead for 5-6 minutes until the butter is completely worked into the dough and it becomes glossy and smooth. The dough is supposed to be sticky.
Leave the dough to rise for about 2 hours on the kitchen table covedered with a damp tea towel.
Once the dough has risen you shape 12-16 buns depending on how big you want them – remember they should rise again to double the size.
Place the buns on a baking pan with baking paper, cover them again with a damp tea towel and let them rise about 1.5 hours at room temperature.
Brush the buns with a beaten egg and sprinkle with cane sugar or sesame seeds.
Bake them for 15 minutes at 220 degree hot air.
Allow the buns to cool on a rack so that they do not get too soft in the bottom.