These soft and delicious buns are very easy to make.
I used spelt flour, as usual. You could also use type 1 semi-wholemeal soft wheat flour, which is a less refined flour than the one which it is usually used for these kind of recipes.
I also used a very low dosage of yeast for a slow leavening dough, which will make your buns even more digestible.
The result is a tasty bun which will make your breakfast and coffee breaks a mouthwatering experience!
Ingredients
- 500 gspelt flour (type 1 semi-wholemeal soft wheat flour)
- 200 mlmilk
- 50 mlsunflower oil (cold pressed)
- 60 glight muscovado brown sugar
- 5 gyeast
- 1egg
- 1vanilla pod
- 1 spoonhoney
for the egg-wash
- 1egg
- 1 cupmilk
Preparation
– sift the flour onto a large bowl;
– melt the yeast, the honey and the vanilla seeds into the lukewarm milk and pour it onto the flour;
– mix well with a wooden or silicon spoon till you get a smooth texture;
– add the chocolate chips and mix well;
– transfer the dough onto a greased working surface and knead it well till you get a smooth ball;
– transfer the dough into a bowl, cover it with cling film (pierce it with a knife to let some air in) and let it rest inside the switched-off oven for 8 hours;
– the dough should have doubled its size and it must show remarkable signs of leavening;
– split the dough into 8 small balls;
– grease the working surface with oil and start folding each ball of dough as follow: fold the longer side towards the center, and then fold the other free side towards the center too. You have obtained a cylinder. Fold one side of the cylinder towards the center and then fold the other side over it. This first fold is completed;
– now proceed to the second fold as follow: flat again the dough with your fingers to shape it again into a rectangle, then repeat the same procedure as above;
– after the second fold is completed, shape the bun with your hands;
– do the above folding and shaping steps for all the 8 balls;
– transfer the 8 balls of dough onto a baking tray;
– cover them with a kitchen cloth and let them rest in the switched off oven for 1 hour;
– after 1 hour, brush the buns with the egg-wash (made with the the egg and milk blended together)
– bring the oven to 190 degrees;
– bake the buns for 15 minutes or till the crust is golden brown;
