Long-term morning buns 02

Ingredients for Long-term morning buns 02

Instructions for Long-term morning buns 02

To prepare the Long-term morning buns 02 recipe, please follow these instructions:

Timetable make the dough the night before and behind the balls the next morning, so they can be served warm and crispy.

Pour the yeast into the cold water in a large bowl and stir with a saucepan until the yeast is dissolved and add salt.

Stir flour until the dough is so firm that it can be kneaded.

Make the dough smooth and smooth. Bring flour until the dough does not stick to the table anymore - it must be kneaded approx. 200 times. Place it in the fridge for 12-15 hours.

Next morning: Remove the dough from the refrigerator and knead it a couple of times. Roll the dough into two sausages and divide them into eight pieces each. Roll them to buns, place them on a baking sheet, with page paper, and let them rise for 30 minutes.

Turn on the oven at 225 degrees. Slice the egg into a small bowl and whisk it with a fork. Brush the balls with the egg and dry if necessary. With sesame seeds, flour or birch.

Place the baking plates in the middle of the oven. Behind the balls approx. 15 min Take one out - use grinder paper. It must sound hollow when you knock on the underside of the ball - then it is finished.

Let the balls cool off a baker