Classic bun with sour cream & milk

 

At the bread baking course we learned to learned to bake these very classic buns. I decided to twist the recipe as I had some sour cream, which was one day too old standing in my refrigerator. I also replace the liquid part in form of water with full-fat milk, as I am as dairy person is NOT afraid of using full-fat dairy products in my kitchen !!

Classic buns with sour cream & buns: - 18-20 buns

• 650 g wheat flour
• 50 g sugar
• 250 g sour cream with 38% fat
• 50 g fresh yeast
• 50 g egg - or just use 1 egg
• 8 g salt
• 200 g full-fat milk

1. Weigh all the ingredients directly into the mixing bowl of the stand alone mixer. Keep salt & sugar away from the yeast.
2. Place the bowl on the stand-alone mixer.
3. Start knead the dough at speed 1 for 8 minutes.
4. Afterwards increase the speed to 4, knead for 2 minutes. Check the consistency of the dough. If it is not OK, when knead it at speed 4 for another 2 minutes. Again check the consistency. If needed, knead again for 1 minute and when check consistency of the dough.
5. Remove the dough from the mixing bowl and place it on the kitchen table sprinkled with flour.
6. Let the entire dough raise for approx 30 minutes under a damp cloth.
7. When you evaluate, that the dough has raise enough, divide the dough into smaller pieces with a weight of 65 g each.
8. Shape the dough pieces into bun shapes. Place the bun pieces on the baking tray covered with baking parchment. 
9. Let the bun raise for second time for approx 40 minutes under a tea towel.
10. Heat up the oven to 200'C.
11. Bake the bun at 200'C for 10-15 minutes.
12. Cold down the buns, before serving them with a nice cup of tea/coffee.