Sourdough buns with Carla Cream
|400 g||plain flour|
|20 g||fresh yeast|
|1 pack||vanilla sugar|
|pinch of salt|
First, we prepare the dough to make it rise. Heat the milk in a pot, we need it moist, but not hot! Crush the yeast in a small bowl, add a teaspoon of flour and sugar and pour about 60 ml of moist milk. Stir until smooth and let the heating rise to the yeast (it will take 10-15 minutes). In a larger bowl, mix the sifted flour with sugar, vanilla sugar and a pinch of salt and mix thoroughly, creating a hole in the middle, into which we put the eggs, the yeast and about half of the remaining milk. If we do not have a robot that would process the dough for us, let's start processing the dough from the middle using a wooden spoon and add milk as needed, but the dough should be rather stiffer. After processing the dough, we will gradually add softened butter and knead it into the dough. Mix everything together and cover it with a clean cloth and leave it to rise in a warm place (until the dough doubles in volume – 40-60 minutes).
After the dough has risen, we punch the dough in the middle of the dough to expel the excess gases and roll the dough on a rolling pin, knead it and divide it into pieces. We roll them into balls, which then further process into patties. Fill them with Carla cream, wrap them and fold them together in a buttered baking dish. But also spread each bun separately with butter, leave theme up two centimeters apart from all sides and between the individual buns, the buns will still gain, so let them fit into the baking dish. Before putting them in the oven, let them rise in the baking pan for another 15 minutes. Preheat the oven to 180 °C, bake for 10 minutes, then reduce the temperature to about 150 °C and bake for another 40-50 minutes until buns are golden brown.
After cooling down, all you have to do is pull out the buns and divide them into individual pieces, sugar them and we can eat all of them.