For 16-18 rolls
300 g water
160 g milk 3.5%
20 g fresh yeast
Mix 10 g agarven syrup
80 g yoghurt 10% fat
850 g spelt flour type 630
70 g wholemeal spelt flour
2 tsp salt
Put 100 g butter in a bowl and knead for 10 minutes.
Let it rest for 1-2 hours at room temperature.
Divide into 16 or 18 pieces.
Flatten and roll up, fold in the ends.
(Explained in detail in the video.)
100 g warm water
Mix 35 g date syrup, dip the top of the bun in syrup Dan in sesame seeds
Cover and leave to rise in the fridge overnight.
Cover and cut 2x.
Preheat oven to 230° convection
Bake for 13-15 min on steam speed 2.
Bake on a perforated baking tray or oven rack. With hot air, both trays can be inserted at the same time.
12 сен 2024
