Cornmeal Buns (2 Recipes)

Name: Cornmeal Buns (2 Recipes) - Alexandra L.
Ingredients: Variant 1 with cream of tartar or instant yeast 130; 150 g of 00 flour or 100 g of very fine cornmeal 2 teaspoons of instant yeast (lievito per torte salate; for Italians; 1 packet) (can be replaced with cream of tartar 2 teaspoons of sugar 30 g of melted butter / lard / margarine / oil 100 ml of milk 1 egg for brushing (here I made a mistake by putting the egg in the d; sesame; cumin; salt Variant 2 with fresh beer yeast 130; 150 g of 00 flour or 100 g of very fine cornmeal 10 g of fresh beer yeast 2 teaspoons of sugar 30 g of melted butter / lard / margarine / oil 100 ml of milk 1 egg for brushing poppy seeds; sesame; cumin; salt for sprinkling on top.

Meat - Cornmeal Buns (2 Recipes) by Alexandra L. - Recipia

To prepare these delicious balls, we will explore two interesting options: one that uses cream of tartar or instant yeast and the other that involves fresh beer yeast. Regardless of your choice, the result will be a fluffy dough, perfect for enjoying with loved ones. In the first option, with cream of tartar or instant yeast, we start by combining flour with yeast, sugar, and milk. It is important to mix the dry ingredients well before adding the milk, so that the yeast is evenly distributed. Once you have a homogeneous mixture, add the melted butter and mix again. This step will give the dough a soft texture and rich flavor. After mixing, let the dough rest for about 20 minutes in the refrigerator. This time will allow the yeast to start the fermentation process, and the dough will rise slightly. After 20 minutes, take the dough out of the refrigerator; you will notice that it has puffed up a bit. Divide the dough into small portions and shape them into balls that you will place on a baking tray lined with parchment paper. Bake them in a preheated oven at 180 degrees Celsius if it is ventilated, or at 200 degrees Celsius for a static oven. The baking time will be about 15-20 minutes, until the balls become golden and fluffy. In the second option, using fresh beer yeast, the process is slightly different but just as simple. Start the same way, mixing flour with sugar and milk, but this time add the fresh yeast directly to the liquid mixture. It is recommended to dissolve the yeast in warm milk to activate fermentation. Once you have a homogeneous dough, add the melted butter and mix well. This dough will not need to be refrigerated; instead, let it rise in a warm place, covered with a clean towel, for about an hour or until it doubles in volume. Once the dough has risen, shape it into balls and place them on the prepared baking tray with parchment paper. Baking is done the same way as in the first option, in the preheated oven, and the aroma will fill the entire room during baking. Regardless of the chosen option, the result will be a delicious, fluffy, and aromatic snack, perfect for any occasion. Enjoy them warm, alongside a tea or coffee, and cherish the moments spent with loved ones!

Ingredients

Variant 1 with cream of tartar or instant yeast 130
150 g of 00 flour or 100 g of very fine cornmeal 2 teaspoons of instant yeast (lievito per torte salate
for Italians
1 packet) (can be replaced with cream of tartar 2 teaspoons of sugar 30 g of melted butter / lard / margarine / oil 100 ml of milk 1 egg for brushing (here I made a mistake by putting the egg in the d
sesame
cumin
salt Variant 2 with fresh beer yeast 130
150 g of 00 flour or 100 g of very fine cornmeal 10 g of fresh beer yeast 2 teaspoons of sugar 30 g of melted butter / lard / margarine / oil 100 ml of milk 1 egg for brushing poppy seeds
sesame
cumin
salt for sprinkling on top.

Cornmeal Buns (2 Recipes)

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