French bun, or as it is also called a city bun, is a small oblong bread with a longitudinal section in the form of a scallop. From the shelves of these fresh baked goods with a crispy crust disappear in the first place. But a French bun can also be baked at home in an ordinary oven.
Pick your recipe
You will need
-
- For dough:
- - 250 g of wheat flour;
- - 125 g of water;
- - 1 tbsp. a spoonful of sugar;
- - 1 g (1/4 teaspoon) of fast-acting yeast.
- For the test:
- - 200 g of wheat flour;
- - 100 g of water;
- - 10 g butter;
- - 2 - 3 tbsp. tablespoons of sugar;
- - 0.5 tsp of salt;
- - 1 teaspoon of vegetable oil to lubricate the mold.
Instruction manual
1
Prepare the dough. To do this, sift the flour through a sieve into a deep bowl. Make a small depression in the flour hill and add sugar and yeast there, pour warm water. Stir the dough from the center, gradually mixing the flour from the edges. Tighten the bowl with cling film and leave the dough to ripen at room temperature for 2-6 hours.
2
Cook the dough. Combine the sifted flour with sugar and salt. Add the melted butter and pour in the dough. Knead the dough thoroughly with your hands or hook using a mixer for at least 10 minutes. The dough should be smooth and very elastic. It sticks a little to the hands. Place the dough in a bowl greased with vegetable oil, tighten it with cling film. Let it rise at room temperature for about two hours.
3
Sprinkle the chopping board with flour. Put the finished dough on it and knead it. Divide the dough into three equal parts. Form balls from them, cover with cling film and let lie down for 5 minutes.
4
Roll the pieces of dough with a rolling pin or crush them with your hands in a flat cake 1 - 2 cm thick. Bend one edge of the layer in the middle and press down with your palm. With the other edge, do the same. Now fold the resulting cake in half. Pinch the seam and flatten the loaf a little to give it the correct shape.
5
Cover the baking sheet with baking paper and place the buns on it with the seam down at a sufficiently large distance from each other. Cover them with a kitchen towel and leave to rise for 40 to 50 minutes. Now make an incision that gives the French bun its distinctive look. Swipe the flat cake with a knife parallel to the table. When baking a roll, a scallop will open and a scallop will appear.
6
Put water in the bottom of the oven. Place the pan in the oven preheated to 220 ° C. Bake the rolls for about half an hour until golden brown. Finished French buns cool on a wire rack.
Useful advice
Serve the buns always fresh.
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Cooking French Raisin Buns