To prepare these delicious fluffy buns, start by gathering all the necessary ingredients. Make sure you have butter, milk, eggs, sugar, salt, flour, and yeast on hand. In the bread machine, add the ingredients in the correct order: start with the melted and cooled butter, followed by half of the warm milk in which you have dissolved the sugar and salt. This is an essential step, as the warm milk will activate the yeast, and the sugar will aid in fermentation.
Continue by adding the whole beaten eggs with the rest of the warm milk, then incorporate the sifted flour. Finally, add the dry yeast. If you opt for fresh yeast, mix it with the sugar from the recipe and dissolve it in a little warm milk. This will help activate the yeast, ensuring proper rising of the dough. Once you have set the dough program on the bread machine, let it work its magic.
Once the dough has been kneaded and risen, take it out onto a work surface. Knead it gently, just enough to release the air and shape it into a ball. Grease it with a little oil, place it back in the bread machine, and set the program again to allow it to rise again.
If you do not have a bread machine, challenge yourself with another method. Rub the yeast with the sugar, dissolve it in half of the warm milk, and add a few tablespoons of flour. Let the mixture sit covered for 10-15 minutes to allow the yeast to activate. Then, pour this mixture into the well created in the center of the sifted flour.
Add the beaten eggs with the rest of the milk, the melted and cooled butter, sprinkle the salt in the area with flour, and knead an elastic dough. It should be easy to handle, pulling away from the bowl and hands. Place the dough in an oiled bowl, grease the top, and cover it, letting it rise in a warm place until it doubles in size.
After the dough has risen, take it out of the bowl, knead it again to shape it, and let it rise again, covered with a clean towel. Then, place it on a lightly floured work surface and divide it into equal pieces, depending on the desired size of the buns.
Roll each piece of dough between your palms, adding a little flour to prevent sticking, and space them apart on a baking tray lined with parchment paper. It is important to leave enough space between them as they will puff up generously during baking.
Let them rise for 20 minutes in a warm place, free from drafts. Before placing them in the oven, brush them with a mixture of beaten egg yolks with milk and sprinkle with coarse salt and coriander seeds. Preheat the oven to 180 degrees and bake the buns for 15-20 minutes, until they are golden and nicely browned. Enjoy them warm, with butter or on their own, and savor their delicious aroma and texture!
Continue by adding the whole beaten eggs with the rest of the warm milk, then incorporate the sifted flour. Finally, add the dry yeast. If you opt for fresh yeast, mix it with the sugar from the recipe and dissolve it in a little warm milk. This will help activate the yeast, ensuring proper rising of the dough. Once you have set the dough program on the bread machine, let it work its magic.
Once the dough has been kneaded and risen, take it out onto a work surface. Knead it gently, just enough to release the air and shape it into a ball. Grease it with a little oil, place it back in the bread machine, and set the program again to allow it to rise again.
If you do not have a bread machine, challenge yourself with another method. Rub the yeast with the sugar, dissolve it in half of the warm milk, and add a few tablespoons of flour. Let the mixture sit covered for 10-15 minutes to allow the yeast to activate. Then, pour this mixture into the well created in the center of the sifted flour.
Add the beaten eggs with the rest of the milk, the melted and cooled butter, sprinkle the salt in the area with flour, and knead an elastic dough. It should be easy to handle, pulling away from the bowl and hands. Place the dough in an oiled bowl, grease the top, and cover it, letting it rise in a warm place until it doubles in size.
After the dough has risen, take it out of the bowl, knead it again to shape it, and let it rise again, covered with a clean towel. Then, place it on a lightly floured work surface and divide it into equal pieces, depending on the desired size of the buns.
Roll each piece of dough between your palms, adding a little flour to prevent sticking, and space them apart on a baking tray lined with parchment paper. It is important to leave enough space between them as they will puff up generously during baking.
Let them rise for 20 minutes in a warm place, free from drafts. Before placing them in the oven, brush them with a mixture of beaten egg yolks with milk and sprinkle with coarse salt and coriander seeds. Preheat the oven to 180 degrees and bake the buns for 15-20 minutes, until they are golden and nicely browned. Enjoy them warm, with butter or on their own, and savor their delicious aroma and texture!
Ingredients
-500 g flour -130 ml warm milk -1 teaspoon granulated/brown sugar -25 g fresh yeast or 1 packet of dry yeast (7 g) -100 g butter, minimum 80% fat -2 eggs -1 teaspoon salt -2 tablespoons olive oil -1-2 egg yolks lightly beaten with 1-2 tablespoons milk, for brushing -1 teaspoon coriander seeds -coarse salt