- 3 tablespoons warm milk
- 2 teaspoons active dry yeast
- 2 ½ tablespoons sugar
- 2 large eggs
- 3 cups bread flour
- ⅓ cup all-purpose flour
- 1 ½ teaspoons salt
- 2 ½ tablespoons unsalted butter, softened
PREPARATION
In a mixing bowl, combine 1 cup warm water, the milk, yeast and sugar. Let stand until foamy, about 5 min. Meanwhile, beat 1 egg. After the mixture has foamed, add the egg and stirl gently.
In a seperate bowl, whisk flour with salt. Add butter and cut into flour with butter knives, or rub into flour between your fingers, making crumbs. Pour dry ingredients into mixing bowl and set mixer on a lower setting. Mix for 8-10 minutes or until smooth and elastic.
Put lid or plastic wrap over bowl and let rise in a warm place until doubled in bulk, 1 to 2 hours.
Line a baking sheet with parchment paper. Divide dough into 8 equal parts. Gently roll each into a ball and arrange 2 to 3 inches apart on a baking sheet. Cover loosely with a clean kitchen towl and let buns rise in a warm place for 1 to 2 hours.
Set a large shallow pan of water on oven floor. Preheat oven to 400 degrees with rack in center of oven. Beat remaining egg with 1 tablespoon of water and brush some on top of the buns. Bake, turning sheet halfway through baking, until tops are golden brown, about 14 min. Transfer to a rack to cool completely.
- Recipe adapted from cooking.nytimes.com
No comments:
Post a Comment