How to Make Soft & Tasty Seeded Morning Buns

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option, while margarine is often less expensive.

milk

🥗Healthier: almond milk

💰Cheaper: water + powdered milk

Almond milk is lower in calories, while powdered milk can be a cost-effective substitute.

Warm the water to over 26°C (80°F) and pour it into a bowl.

Add yeast, salt, egg yolk, sunflower seeds, melted butter, and whole wheat flour to the bowl; whisk together.

Add the white bread flour and mix with a dough scraper.

Perform a fold on the dough after mixing and place it in a clean bowl.

Cover the dough and leave it to ferment for 40 minutes.

After 40 minutes, perform another fold and cover the dough again for an additional 40 minutes to finish bulk fermentation.

Weigh the dough and divide it into five equal pieces for shaping.

Shape each piece into a dough ball by flattening it and folding the edges over the middle, then tighten against the table.

Place the shaped dough balls on a baking tray and let them rest for 15 minutes.

Dust hands with flour and flatten the dough balls into thick pucks.

Brush the tops of the pucks with egg white (or milk/water) for glazing.

Sprinkle a mix of sunflower seeds, white sesame seeds, and black sesame seeds on top, pressing them in to stick.

Cover the tray with the buns and place it in the fridge for 12 to 24 hours to proof.

Before baking, let the buns warm up at room temperature for 15 to 30 minutes.

Preheat the oven to 180°C (355°F) with the fan on (or 200°C/390°F without a fan).

Spray the buns with water before baking for better rise and crust.

Bake the buns for 20 to 25 minutes until they reach the desired color.

Cooking Techniques

Equipment Needed

Dietary

Allergens