Christmas Calendar 2015 - Pot buns with Christmas twist

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

1. Stir yeast, sour dough and water together in a big mixing bowl. Add salt, sugar and chai sugar  into the liquid and stir well.
2. Afterwards add the sucat, malt flour and wheat flour and stir very well with a cooking spoon. 
3. Rise the dough to rise at room temperature overnight - minimum 12 hours or to 24 hours.
4. 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.
5. Clean the mixing bowl for any dough leftovers.
6. Glaze the dough bowl with oil.
7. Place the dough again in a clean dough, let is rise again for 2 hours.
8. 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.
9. Remove the small cooking pots from the oven, remove the lid. 
10. 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.
11. Remove the lid from the small cooking pots, and let the buns bake at 225°C for another 10 minutes. 
12. Let the buns cold down on in small cooking pots for 30 minutes. before it is taken out.