Easy morning buns

easy_morning_buns_bread_baking_little_kin_journal_1

• A recipe for my easy morning buns •

A few years back, I used to bake some simple morning buns every Sunday morning. I’m not a skilled baker, but by studying other recipes I managed to make my own easy recipe that could be altered to fit whatever seeds, flour or nuts I would happen to have in my kitchen.

At some point I stopped baking. Maybe it was because I gave birth to Alma, and suddenly would spend my mornings breast feeding or catching up on sleep, or maybe it was because the best baker shop in the whole world, opened up just a block from our old home (I miss you Brød!).

easy_morning_buns_bread_baking_little_kin_journal_1 easy_morning_buns_bread_baking_little_kin_journal_1

Anyway, with the selection of bread not being the most impressive in this country, I decided to resume my homemade easy morning buns-tradition. The great thing about this recipe is, that you don’t have to touch the dough at any point ( read, no sticky fingers and great to do together with kids). You mix all the ingredients with a spoon at least 10 hours before you’ll be baking your buns, and then leave the dough to rise in the fridge overnight.

This is what you’ll need to make my easy morning buns:

2,5 cups (6 dl) of lukewarm water
About 18 oz (500 grams) of flour. This can vary quiet a lot depending on what kind of flour you use and if you add anything else.
1 teaspoon of salt
0.7 oz (20 grams) of yeast dough or two letters of dry yeast.

Optional:
2 handfuls of raisins
1 teaspoon of cinnamon
2 handfuls of rolled oats
1 handful of seeds (I prefer cia seeds or flax seeds
2 oz (70 grams) of nuts

How to make the dough:
Pour the water in a large bowl and mix in the yeast, salt, spices, nuts or oats and whatever other optional ingredients you decide to use. Now it’s time to add the flour, which you have to do a little by little. Add flour until it gets impossible for you to mix the dough with a large cooking spoon. The dough should still feel a bit wet, but not runny or watery. I normally use the above mentioned amount.

When you’re sure, you can’t mix anymore flour in the dough by just stirring with a spoon, cover the bowl with a sheet of baking paper, and leave it in the fridge to raise until the next morning.

Now you have to shape the dough into buns. This dough might not make the most beautiful and well shaped round buns, but who cares as long as they are tasty and easy, right?

Turn on the oven to 430 ºF (220 ºC).

You’ll need two tablespoons and a glass of cold water. Dip the spoons in the water (this will prevent the dough to stick). Use one spoon to take up a scoop of dough and use the other to try and make it a bit round. Place the scoop of dough on a sheet of baking paper.

Turn the oven down to 360 ºF (180 ºC), put in the buns in the oven and bake them for about 25 – 30 minutes. Tap the bottom of the bun and if it sounds hollow, they’re normally good.

Let the easy morning buns cool down a bit before you serve them for breakfast.

easy_morning_buns_bread_baking_little_kin_journal_1

 

 

Leave a Reply

Your email address will not be published. Required fields are marked *