Recently when my cousin celebrated her 60 years birthday at Vestermølle close to Skanderborg, I had the time to buy some locally milled flour by Vestermølle Laug. And when you buy some of the flour you also a small recipe collection on various bread and bun.
So, I have now been testing one of these recipe, the one called The miller daughter's bun. I have no modifications to the recipe. The buns have a great taste and they are quiet soft/juicy in the texture.
The miller daughter's bun: - 16 buns
- 3 dl boiling water
- 2 dl five grain mixture
- 3½ dl cold water
- 50 g yeast
- 3 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoon oil
- 400 g Vestermølle whole grain wheat flour
- 350 g wheat flour
- 1 egg - for glazing
- Add the five grain mixture ad the boiling water into a smaller mixing bowl. Let the grain mixture soak for 1 hour.
- Weigh all the ingredients directly into the mixing bowl of the stand alone mixer incl the soaked grain mixture. Keep salt & sugar away from the yeast.
- Place the bowl on the stand-alone mixer.
- Start knead the dough at speed 1 for 8 minutes.
- 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.
- Cover the mixing bowl with a damp tea towel, and the dough raise for approx 60 minutes.
- When you evaluate, that the dough has raise enough, divide the dough into smaller pieces with a weight of 75-80 g each.
- Shape the dough pieces into bun shapes. Place the bun pieces on the baking tray covered with baking parchment.
- Let the bun raise for second time for approx 40 minutes under a damp tea towel.
- Heat up the fan oven to 200'C.
- Use a knife to cut a cross on the top of the bun.
- Glaze the buns with whipped egg
- Bake the bun at 200'C for 15-20 minutes. After half the baking time turn the baking trays around to get an even baking of all the buns.
- Cold down the buns, before serving them.
Post a Comment
Your comment is my reward :-)
You are more than welcome to write your comment in either English or Danish.