Long-time buns morning buns

Ingredients for Long-time buns morning buns

Instructions for Long-time buns morning buns

To prepare the Long-time buns morning buns recipe, please follow these instructions:

Schedule: Make the dough the night before and behind the balls the next morning, so they can be served warm and crispy.
1. Crumble the yeast into a little of the cold water in a large bowl and stir with a saucepan until the yeast is dissolved. Add the rest of the water and salt.
2. Stir flour until the dough is so firm that it can be kneaded (hold 1 dl back).
3. Peel the dough smoothly and smoothly. Bring flour until it almost does not stick to the table anymore - it must be kneaded approx. 200 times.
4. Put the dough in a bowl, cover it if necessary. With plastic film. Place the dish in the fridge for 12-15 hours.
5.Take the dough out of the refrigerator and knead it a couple of times. Vibrate two sausages, divide them into 8 pieces. every.
6. Turn on the oven at 225 degrees C. Beat the eggs into a small bowl and whisk it with a fork. Brush the balls with the egg, dry if necessary. With sesame seeds, birch or sunflower seeds.
7. Place the baking plates in the middle of the oven. Behind the balls approx. 15 min. Take one out - use griddles. It must sound hollow when you knock on the underside of the ball - then it is finished.
8. Let the balls cool on a grid.

tips:
To cook bowls: A: Roll a sausage of dough, cut it into suitable pieces. Trumble them to buns. B: Slice an egg into a small bowl. Whip it together with a fork. C: Brush the balls with the battered egg.