Pixie’s cold-risen buns

Pixie’s cold-risen buns

The easiest cold-risen buns I know. Perfect for breakfast as they do not need to prove but can go directly into the oven.

Approx. 10-12 buns:

5 dl water
10 g fresh yeast
500 g plain wheat flour
100 g rye flour
10 g SIKANI Organic Sea Salt – Grosso
Oil for the bowl

It is best to knead the dough in a mixer as it has to be kneaded for quite a long time. You can also knead the dough by hand for at least 10 minutes if you do not have a mixer.
Dissolve the yeast in the water. Add the flower and the SIKANI salt and knead in the mixer for AT LEAST 20 minutes with the dough hook.
You should be able to stretch the dough so that it becomes almost transparent without it breaking.
Grease a bowl with oil – use a bowl that is big enough for the dough to rise to double size. Cold rise for 12-24 hours in the refrigerator.

Baking: Set the oven to 240°C fan oven and place the baking tray in the oven. When the oven is warm, you turn the dough onto a table top covered with flour.
Cut the dough with a knife. Avoid pulling or stretching the dough too much.
Remove the hot tray from the oven and place the buns on the tray. Place the tray in the oven straight away.
Bake for approx. 10-15 minutes. Tab the buns underneath to check if they are baked – if they sound hollow, they are ready.

Serve the buns with butter and enjoy.

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