As you can bake breads in cooking pots like this Best Bread of the World, you can as well bake buns in very small cooking pot/forms.
For this buns I have used inspiration from some breakfast buns served at my "usual" hotel in Paris, where sucat (dried orange peel) is added into a buns/small bread. In order to twist into more Christmas style I added chai sugar together with the sucat.
To get a more dark colour as in bun enjoyed in Paris I also add in a small amount of malt flour.
Pot buns with Christmas twist: - 8 buns
- 3-4 g fresh yeast
- 30 g sour dough - optional
- 300 g water
- 2 teaspoons salt
- 1 teaspoon sugar
- 1 teaspoon chai sugar
- 40 g sucat / dried orange peel
- 15 g malt flour
- 200 g whole grain wheat flour
- 225 g wheat flour
- Stir yeast, sour dough and water together in a big mixing bowl. Add salt, sugar and chai sugar into the liquid and stir well.
- Afterwards add the sucat, malt flour and wheat flour and stir very well with a cooking spoon.
- Rise the dough to rise at room temperature overnight - minimum 12 hours or to 24 hours.
- Take the dough out off the mixing bowl, move 1/3 of the dough in over the rest of the dough, keep repeating this process until you have a small size of the dough.
- Clean the mixing bowl for any dough leftovers.
- Glaze the dough bowl with oil.
- Place the dough again in a clean dough, let is rise again for 2 hours.
- Heat up the small cooking pots (2-3 dl) incl. lid on a rack in the lower part of the oven at 250°C (fan oven) for ½ hour.
- Remove the small cooking pots from the oven, remove the lid.
- Place the dough in the hot cooking pots, put the lid back on. Place the cooking pots in the lower part of the oven, let it bake at 250°C for 15 minutes.
- Remove the lid from the small cooking pots, and let the buns bake at 225°C for another 10 minutes.
- Let the buns cold down on in small cooking pots for 30 minutes. before it is taken out.
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