French yeast dough buns

Cookinero 11 Jan 2023

19740

French yeast dough buns can not only be served with tea, but also used as bread for soup or as the basis of sandwiches. That is, this pastry is completely universal! Please note that the proofing of yeast dough for buns requires less time than usual. The secret of such “speed” is in a particularly long batch, the process of which is accompanied by kneading and beating. As a result, the quality of the dough is significantly improved, it is saturated with oxygen, which has the most positive effect on the taste of finished products. Therefore, be prepared for the fact that loved ones will ask you to cook French yeast dough buns according to our recipe again and again.

How to cook French yeast dough buns

Step 1

Prepare the French bun dough. First, sift the flour in a heap through a fine sieve into a large bowl. Make a funnel-shaped well in the top and pour in the yeast. Spread salt and sugar around the edges.

Step 2

Cut the butter for the bun dough into thin plates and spread on the sides of the flour "slide". Pour warm water into the funnel. Stir with a silicone spatula.

Step 3

Knead the bun dough with your hands for 12-15 minutes. Then transfer to a work surface lightly dusted with flour. Knead for 10 minutes, gathering into a ball and kneading.

Step 4

Beat the bun dough. To do this, form a thick sausage and hit the table. Gather the dough into a ball. Repeat the process for 10 minutes. Then place the dough in a bowl, cover the top with cling film and leave for 15 minutes in a warm place.

Step 5

Divide the bun dough into several parts. Roll each into an oval cake 10-12 cm long and 5 cm wide. Gather the edges to the center, turn over and roll between your palms into a sausage.

Step 6

Put the resulting products on a baking sheet lined with baking paper. Sprinkle with flour. On the sides of each sausage, make cuts with scissors at a distance of 1 cm from each other. Move apart to make "petals". Leave in a warm place for 40 minutes. Bake the buns for 25 minutes at 200°C.