Caraway buns

Name: Caraway buns
Ingredients: 500 g white flour; 7 g dry yeast; 1 teaspoon sugar; 200 ml lukewarm milk; 10 g salt; 2 eggs at room temperature; 100 ml oil; 1 tablespoon caraway seeds

Pasta/Pizza - Caraway buns by Lidia E. - Recipia

Caraway buns are served for breakfast or alongside soup, with browned crusts and soft centers. The yeast dough, made with milk, eggs and oil, gets a sprinkle of caraway on top, and once baked, you can tear one open while it’s warm or pack one to take along. I divide the dough by eye, without weighing each piece. Prep: 20 minutes. Cook: 25 minutes. Rest: 80 minutes. Total time: 125 minutes. Servings: 8. Approximately 370 kcal and 9 g protein per serving.

Ingredients

500 g white flour
7 g dry yeast
1 teaspoon sugar
200 ml lukewarm milk
10 g salt
2 eggs at room temperature
100 ml oil
1 tablespoon caraway seeds

Preparation

1. Warm 50 ml of the milk until lukewarm. Dissolve the yeast and sugar in it and leave for 10 minutes, until it puffs up and becomes foamy. 2. Sift the flour into a bowl and make a well in the middle. Add the yeast mixture, salt, 1 egg, the remaining 150 ml of milk and the oil. Knead for 8-10 minutes, until the dough stops sticking to your hands. 3. Lightly score the ball of dough, sprinkle with a little flour and cover the bowl. Leave to rise for about 1 hour, until it has visibly increased in size. 4. Press down the dough to release the air and divide it into 8 pieces. Leave them to rest for 10 minutes. 5. Arrange the pieces on a baking sheet lined with baking paper, leaving space between them. Beat the remaining egg, brush the buns with it and sprinkle with caraway. Bake for 25 minutes at 160°C, until golden brown.

Notes

I serve them alongside soup or slice them for sandwiches with salty cheese; I also eat them plain for breakfast while the centers are still soft. Once they have cooled completely, keep them in a sealed bag in the fridge for up to 3 days; freeze them if you want to keep them longer. Sesame seeds can replace the caraway in the same amount, without changing the dough. They contain gluten, eggs and dairy. Choose whole caraway seeds with a clear aroma, not old, dusty seeds; the aroma fades faster after grinding. For a more pronounced flavor, lightly crush the seeds between your fingers before sprinkling them on. A neutral-tasting oil lets the caraway take center stage; olive oil can have too strong a flavor here. Don’t seal them in a bag while they’re warm, as the steam makes the crust damp. To thaw, leave them in the bag until they soften, then warm them in the oven for a few minutes if you want the crust to dry out again.