French Dough Buns

To achieve a perfect dough, it is essential to respect certain fundamental conditions. First, use high-quality, dry flour that has been sifted at least three times to ensure optimal aeration. The butter you choose should be fresh, free of whey and unpleasant odors, and the dough should be worked cold. It is also important to keep the correct proportions, always using equal amounts of flour and butter.

To begin, sift the flour onto a clean work surface and form a well in the center. Here, add the vinegar, part of the water, and salt, mixing with your hands to dissolve the salt. Then, gradually bring the flour from the edges into the mixture in the center, being careful not to form lumps. It is essential to work quickly so that the dough does not become too warm. When the dough is homogeneous but still soft, form a ball and let it rest in the refrigerator for 20-30 minutes. This step is crucial as it helps to lose the elasticity accumulated during kneading. Leaving the dough uncovered, make a few cuts with a knife to allow steam to escape.

Your dough is ready when, pressing with your finger, the imprint remains visible. Its consistency should resemble that of the butter you are about to incorporate. Weigh the required amount of butter and mix it with 50 grams of flour. Then, shape it into a rectangular form, cover it with plastic wrap, and refrigerate it.

On a clean, floured surface, roll out the dough into a rectangular sheet about 1 cm thick. Place the butter in a rectangular shape, smaller than the dough sheet, in the center. Fold the edges of the dough over the butter, forming an envelope. Cover and let it rest in the refrigerator for 10 minutes.

After this period, sprinkle more flour on the surface and repeat the rolling, folding, and resting process 4-5 times, depending on the final use of the dough. For pastries, three turns are sufficient, but for sheets, I recommend five turns. Be careful not to let the butter escape outside the dough; if it happens, cover it with a little flour.

In the meantime, prepare the filling. Scald the breadcrumbs (without letting them swim in water) and add the remaining ingredients, mixing over heat until the composition becomes homogeneous. Let it cool, ensuring that the nut cream is firmer so it does not leak during baking.

Roll out the dough to a thickness of 6-7 mm and cut it into strips. On the lower side of each strip, place the filling and roll tightly, forming rolls. Brush the surface with beaten egg and portion with a hot knife. Place the rolls in trays and bake them at a moderate temperature.

Meanwhile, prepare the syrup by boiling sugar with honey and a tablespoon of water. When the sugar has melted, remove from heat and add vanilla and lemon zest, then let it cool. After the rolls are baked, brush them with syrup using a brush. These delights can also be served plain, just with a little powdered sugar, for an authentic and delicious taste.