Buns (Extra airy and soft)

Ingredients for Buns (Extra airy and soft)

Instructions for Buns (Extra airy and soft)

To prepare the Buns (Extra airy and soft) recipe, please follow these instructions:

The water is lined to the fingertip and the yeast is piped out. It is important that the water is at the right temperature and not too hot or cold. (Also think about the temperature of your becel and egg - The dough itself also needs to be room temperature when it is kneaded).

Cardamom and salt are added. Add flour until the dough is like a thick cake dough. Then add becel, sugar and egg. (Yeast is like human cells and can be "saturated" with fat if added before flour. This results in a poorer lifting capacity. The same is true of the sugar as a chemical reaction occurs, so it must first be added after the first run flour.

With regard to eggs I have read several places that it must first be there, but do not know the reason.) All of it is spread out to a thin thick dough, after which the rest of the meal is added gradually until the dough gets the correct consistency. The dough must be soft, smooth and sticky, but do not hang in your fingers. Peel and add flour for 8 minutes, than the dough gets the right consistency.

If you are not patient enough to knead for 8 minutes, the dough can not absorb the same amount of flour and the dough may be hot instead of soft and supple. It is therefore important to knead long and add flour until the dough is saturated. (1 kg. Is probably on the top, but I think there are about 800-1000g)

The dough raises loose and covered for 45 minutes - 1 hour. (Again, it's important to leave it long enough.)


The dough is taken out of the bowl and "hugs" together without kneading too much and without striking, but it must drop a part. The dough is divided into 16 bowls rolled "lightly" to buns between the hands, not too hard, as it will correspond to kneading the dough after heaving. However, the balls should of course be shaped, just with a "light" hand. (Tip: Do not roll the balls on the table as the dough easily hangs in, and then you need more flour for it to not. Use your hands. One flapped and shaped like a bullet so there may be a bowl between them.)
The balls are placed close (approx. 1-1½ cm apart, so they raise slightly when they come in the oven, making it extra soft at the edges) on a baking sheet and apply a slant under a cloth for 20 minutes. Meanwhile the oven heats to 220 degrees C. Alm. Oven with a water bath at the bottom of the oven - (dish with water).
Once the balls are raised, brush them with water.
Bake for 12-14 min. In the middle groove in the oven (12 min is enough in my oven) until they are bright golden on top.
Middle groove so that the balls are placed in the middle and not necessarily the actual baking sheet, as the balls may get too high.

If you do not want a hard bald but nice soft buns, they must be covered under a water-soaked cloth for about 5-10 minutes. After they are taken out of the oven. Then they will be very soft.

But, as poised throughout the whole range of icecream, the temperature, the kneading and the amount of flour, the lift time and the special water bath are particularly important factors for the balls to be perfect and it's really not the great skills. I have made them many times and they are just super airy and soft every time! Keeps 3-5 days in airtight bowl: eg tubberware.