Today it is Good Friday (Langfredag) being the second day of the Danish Easter vacation. So today, I will enjoy my vacation time with a home-made bun for the blog post for my Easter Calendar 2020.
As usual I have used this recipe on classic buns as starting point combining it with inspiration from yesterday's Easter carrot cake using grounded almonds and replacing sugar with orange jam instead of.
Classic buns: - 16 buns
- 650 g wheat flour
- 100 orange jam
- 100 g fat (plain vegetable oil) or 120 g butter - personally I prefer butter
- 50 g fresh yeast
- 50 g egg - or just use 1 egg
- 8 g salt
- 250 g full-fat milk
- 100 g almonds - grounded into flour
- Weigh all the ingredients directly into the mixing bowl of the stand alone mixer. Keep salt & orange jam 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.
- Remove the dough from the mixing bowl and place it on the kitchen table sprinkled with flour.
- Let the entire dough raise for approx 20 minutes under a damp cloth.
- When you evaluate, that the dough has raise enough, divide the dough into smaller pieces with a weight of 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 tea towel.
- Heat up the oven to 200'C.
- Bake the bun at 200'C for 10-15 minutes. After 8 minutes baking change the baking trays around, so the buns becomes evenly baked.
- Cold down the buns, before serving them with a nice cup of tea/coffee.
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