To prepare a delicious fluffy bun recipe, we start by preparing the necessary ingredients. In a large bowl, we put the wheat flour and mix it with salt, making sure the salt is evenly distributed. In a separate container, we add fresh yeast to a few tablespoons of lukewarm water, about four tablespoons. We let the yeast activate for a few minutes, then gently stir it to ensure it dissolves completely. We add the sugar from the recipe and take some of the flour to form a starter. This step is essential because the starter will help ferment the dough and contribute to achieving a fluffy texture.
Meanwhile, we take care of the butter. We put it in the flour and, with our palms, rub the butter into the flour until we get a crumb-like mixture. It is important for the butter to be at room temperature for better integration. Once we achieve this consistency, we add the activated starter, the egg yolks, and two tablespoons of cream with a peak. We start kneading the dough, and if necessary, we add a tablespoon of cream at a time, without adding too much, until the dough becomes homogeneous and easy to shape.
After kneading well, we remove the dough from the bowl and transfer it to a work surface. We continue kneading for 2-3 minutes, then let the dough rise. Although it will not rise much, this resting time will make it fluffier and easier to shape later. After about 30 minutes, we roll out the dough into a thick sheet of about 3/4 cm. With a knife, we make lines on the surface of the dough, and then we use a glass to cut out round shapes.
We place the buns on a baking tray lined with parchment paper, brushing them with egg white to give them a nice color when baked. We sprinkle cumin on top, which will give them a fragrant and unmistakable taste. We preheat the oven to a medium temperature and bake the buns until they become golden and nicely browned. These buns are ideal to be served alongside a cold beer or a good wine, turning any meal into a savory feast. Enjoy them warm, with butter or cheese, and savor every bite!
Meanwhile, we take care of the butter. We put it in the flour and, with our palms, rub the butter into the flour until we get a crumb-like mixture. It is important for the butter to be at room temperature for better integration. Once we achieve this consistency, we add the activated starter, the egg yolks, and two tablespoons of cream with a peak. We start kneading the dough, and if necessary, we add a tablespoon of cream at a time, without adding too much, until the dough becomes homogeneous and easy to shape.
After kneading well, we remove the dough from the bowl and transfer it to a work surface. We continue kneading for 2-3 minutes, then let the dough rise. Although it will not rise much, this resting time will make it fluffier and easier to shape later. After about 30 minutes, we roll out the dough into a thick sheet of about 3/4 cm. With a knife, we make lines on the surface of the dough, and then we use a glass to cut out round shapes.
We place the buns on a baking tray lined with parchment paper, brushing them with egg white to give them a nice color when baked. We sprinkle cumin on top, which will give them a fragrant and unmistakable taste. We preheat the oven to a medium temperature and bake the buns until they become golden and nicely browned. These buns are ideal to be served alongside a cold beer or a good wine, turning any meal into a savory feast. Enjoy them warm, with butter or cheese, and savor every bite!
Ingredients
1 kg flour, salt to taste, 600 g butter, 3 teaspoons of sifted yeast, 6 egg yolks (the whites are kept in the freezer for future use), sour cream as needed to make a soft, silky, easy-to-handle dough (I used 4 heaping tablespoons, but that doesn't mean it's the exact amount), 1/4 teaspoon sugar.