Monday, February 21, 2011

Frankfurter Buns

400 g flour
25 g fresh yeast or 7 g dry yeast
1 tsp salt
1 tbsp sugar
35 g butter
250 g water
100 ml sour cream

Frankfurters for 16 buns
100 g grated cheese
50 g butter

If using dry yeast then follow the instructions on the package.
If using fresh yeast:
Boil half of the water & pour it over the butter,mix until completely melted.
Add the rest of the cold water,you should get lukewarm mixture.
Add flour & salt,sour cream.
Melt the yeast with sugar & mix everything together.
Knead for 5 min or until dough starts to come off the hands & bowl. Sprinkle over little flour & leave to stand in warm place,covered with cling film or clean towel for 40 min or until its doubled in size.
On a lightly floured surface,roll out the dough to form two 30cm rounds.Brush them with butter & sprinkle grated cheese over.
Cut both circles into 8 wedges.

Place a frankfurter on to each of the dough wedges.Carefully roll up each wedge,starting from the wide end.
Place buns on to the baking tray lined with baking paper.Cover with clean towel & let them rise for 30 min.
Brush with beaten egg.
Bake in a preheated oven 225C for 10-15 min.

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