Delicious, fluffy buns with spices, orange and chocolate, matching wonderfully with breakfast, coffee or tea. From radicio.com
ingredients (per 12 buns)
Flour bun: 350 g.
Wholemeal: 100 g.
Salt: 7 g.
Ζάχαρη : 3 tablespoons
Cinnamon: 1 teaspoon
Carnation: 1 pinch
Ginger powder: 1/2 teaspoon
Dry yeast: 7 g. (1 sachet)
Butter: 50 g. at room temperature cut cubes
Glass orange peel: 100 g. chopped
Chocolate Couverture: 80 g. cut into small pieces (or chocolate drops)
Eggs: 2 moderate at room temperature
Milk: 175 ml. lukewarm
For the crosses:
Flour: 4 tablespoons
Water: 3 tablespoons
For polishing:
Milk: 4 spoons of hot
Ζάχαρη : 2 tablespoons
Implementation:
Stir in the buckwheat flour, wholemeal flour, salt, the sugar and spices in a bowl. Add the yeast and stir again. Add the butter and rub the mixture with your hands like wet sand.. Add the orange and chocolate. Stir and make the center a puddle. Add the warm milk and lightly beaten eggs. stir again, to wet the whole mixture. Pour on a lightly floured counter and knead until the dough is soft and elastic, about 10 minutes.
Return the dough to the bowl, close the bowl tightly with plastic wrap and leave at room temperature (22 about degrees) until doubled in volume (about 1 time)
Line a large shallow baking tray with parchment paper.
When the dough swells, press it with your hand to deflate and pour it on a lightly floured counter. Divide the dough into 12 equal parts and make each part, round ball. Arrange the buns on the baking tray at equal distances.
Put the pan in a large plastic bag or cover it with plastic wrap, so, that the plastic does not rest on the buns. Allow to swell until doubled in volume, about 45 minutes.
Before they are ready, turning on the oven to 200 degrees Celsius. Also mix the flour for the crosses with the water and put it in a small bag. Cut a hole in the corner of the bag and make crosses on the buns.
Bake the buns in the preheated oven for 15 minutes (they will get a nice golden color). Take them out of the oven and put them on the grill. While still hot, Melt the polishing sugar in the hot milk ( stir to melt the sugar) and brush it over the hot buns. Take the buns out of the pan and leave them on the grill to cool.
