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Some buns for your breakfasts or very tender snacks so that you know how to prepare with your Thermomix. They contain milk that I have macerated with citrus orange and lemon so that they have a spectacular flavor. Following the steps to the letter you will not have any complexity in making and you will get some very delicate and delicious buns.
Very tender and delicious buns
Some rolls for your breakfasts or snacks very tender and with a delicious flavor. They contain citrus flavored milk for a spectacular flavor. Following the steps to the letter you will get some very delicate buns with a very special and juicy crumb.
- Alicia tomero
- Kitchen: Spanish, International
- Recipe type: breakfast
- Calories: 270
- Rations: 25
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 600g of strength flour
- 15g fresh yeast or 8g dry baker's yeast
- 100g white sugar
- half a teaspoon of salt
- 60g butter, melted
- 2 eggs
- 200g warm milk
- a piece of orange peel (without the white part)
- a piece of lemon rind (without the white part)
- a small piece of butter to grease the pan
- icing sugar to decorate the buns
Preparation
We are going to heat first so that the flavors, the milk and the lemon and orange peels are macerated. We will place the 200ml warm milk in our Thermomix glass along with the rinds. We schedule it during 10 minutes at 90 ° at spoon speed. When it is finished we remove the crusts. We let the milk warm.
We add to the milk a tablespoon of sugar, half a teaspoon of salt, a tablespoon of flour and 15g fresh yeast. We can give it a couple of turns with a spoon to mix the ingredients. We cover it and let it ferment for 10 minutes.
We observe that it has fermented, a layer of foam has to come out, if it has not done so we wait another few minutes. We are going to add the rest of the sugar, two eggs and 60g butter, melted. We are going to beat it all during 15 seconds at speed 5,5.
We cast half the flour and we mix it by programming 1 minute at speed 4. We return to throw the other half of the flour and we are going to knead it all together. I schedules 3 minutes at kneading speed (speed 5-6).
We take the dough out of the glass and we will divide into 25 servings. We can make use of our Thermomix scale. We weigh it all together and divide it by 25, the result is what each portion should weigh, in this way we make sure that all the portions are the same size. We grease a tray with butter that can go to the oven and put our buns. The tray measures about 22x28cm.
We knead each piece with our hands and we are doing the ball shape. We place them in a row on the tray and cover it with a plastic wrap so that they do not dry out. We let it ferment, they have to increase in volume, for this we will wait around 3 hours, everything will depend on the heat in the room, normally it rises to 21 ° in that time perfectly. The buns have to double their volume, this information is important.
We heat the oven to 180 °, we introduce the tray without the plastic at medium low height and bake it around 22 minutes. Once cooked, we let them cool and cover them with icing sugar, this step is optional, these buns can be accompanied by whatever you like the most.
Can they be frozen?
Yes perfectly!! ?
Hello, what looks better! One question ... Does it matter to put parchment paper than to grease the baking tray with butter?
THANKS!
Yes, it doesn't matter ... :)
Well in the end I made them and they were like real stones ... I think they have too much flour ...
I think the problem is pouring the yeast into the hot milk, the yeast dies. It is a recipe error. Yeast can be added to warm milk but not to 90 ° milk
They are made how it comes out in the recipe and I have had no problems with the yeast. If you think that for some cases it is not convenient, try not to make the milk hot, try and tell me… thank you.
Hello Piti, add less flour if you think it is convenient, but the ingredients are measured so that they come out correctly. I have done it as is evident and they come out perfect, try to see and tell me
To me the same as to you, stones, stones. They did not rise and the yeast did not ferment.
I say the same as the previous comment, THEY WERE LIKE STONES, I think the proportion of flour is excessive, I think that with half the flour it would be more than enough.
Hello Yesterday I made the recipe. I have to tell you that you are right, hard as stones. I will never make this recipe again.
Yesterday I made the recipe and I got real stones. Taste good but stones
Hello Rafaela, sometimes baking is complicated for us, (in my principles in baking, nothing came out) ... I don't understand why the recipe has not come out correctly, many times the yeast fails and as a consequence they do not ferment correctly, that's where where is the secret so that they come out perfect. Try to find out because I can assure you that the recipe is fine, a kiss and tell me.
Hello, I join all the negative comments. I have to say that when I took out the dough it already had the texture of bread dough.
It seems to me that it takes a lot of flour and the hot yeast thing is going to be no.
Never
Good afternoon! Well, I made it this morning and if you follow the recipe step by step and ensure that the fermentation is correct, it comes out terrific! Nothing dry! Thanks for the recipe, I keep it!
Thanks for your comment
I had the frozen yeast, I have reached the step of pouring it into the warm milk and after 10 min. no foam has come out, I think I'm not going to continue.
Hello, I had the frozen yeast, I put it in the warm milk and after 10 min. no foam came out, could it be the yeast?
What do I do? I think I'm not going to continue
If no foam has come out, it will not make its corresponding fermentation. Discard this yeast, have you tried dry baker's yeast? try to add 8 g of this yeast if you do not have the fresh one on hand. Thank you for wanting to make the recipe and share your question 😉
Alicia, thank you very much for the recipe, I already had experience in working with yeast so I lowered the temperature from step 1 to 45º and only gave the milk two minutes and instead of adding the orange peels, I put zest to save ten minutes. The milk was perfumed and warmed. I went to step 2 and the following. I think that reducing the flour by 150 or 200 grams (we will have to see) would make them lighter and more manageable. I did not have any problem like that with the yeast, I had it with the hardness of the dough, because it was difficult for me to make the balls. BUT OF FLAVOR, THEY WERE DELICIOUS AND RISE WELL. THANK YOU THANK YOU THANK YOU, YES I WILL DO IT AGAIN.
Thank you for your comment Fabiola, I appreciate the details and your good practice, a kiss.
Hello ! The comment is still late but still here it goes.
I have made this recipe following the directions, just as it comes and in equal amounts as well. And it has been simply great.
If the yeast is fermented correctly with the milk, they come out great. I have not flavored the milk, but even so they have been delicious and very tender. I have put the oven up and down and with a fan at 170/180 and instead of 22 minutes as with a fan it heats up faster because I have put about 15 or 17 minutes, I don't remember. I have used the toothpick technique. They are ideal for sweet or savory, I have frozen half of the buns already baked and have them for other days.
I recommend watching a video on YouTube dw how to properly ferment yeast. In my case I have used: dry bakery in any supermarket they sell.