The French bun, or as it is also called - the city bun, is a small oblong bread with a longitudinal cut in the form of a scallop. These crispy, fresh baked goods are the first to disappear from store shelves. But a French bun can also be baked at home in a conventional oven.
It is necessary
-
- For dough:
- - 250 g wheat flour;
- - 125 g of water;
- - 1 tbsp. a spoonful of sugar;
- - 1 g (1/4 teaspoon) fast-acting yeast.
- For the test:
- - 200 g of wheat flour;
- - 100 g of water;
- - 10 g butter;
- - 2 - 3 tbsp. tablespoons of sugar;
- - 0.5 teaspoons of salt;
- - 1 teaspoon of vegetable oil for greasing the mold.
Instructions
Step 1
Prepare the dough. To do this, sift the flour through a sieve into a deep bowl. Make a small depression in the flour slide and add sugar and yeast there, fill it with warm water. Stir the dough from the center, gradually adding flour from the edges. Tighten the bowl with cling film and let the dough ripen at room temperature for 2 to 6 hours.
Step 2
Prepare the dough. Combine the sifted flour with sugar and salt. Add melted butter and pour in the dough. Knead the dough thoroughly with your hands or with a hook using a mixer for at least 10 minutes. The dough should be smooth and very elastic. It sticks a little to your hands. Place the dough in a greased bowl with vegetable oil and cover with cling film. Let it rise at room temperature for about two hours.
Step 3
Sprinkle flour on a cutting board. Put the finished dough on it and wrinkle it. Divide the dough into three equal portions. Form balls out of them, cover with cling film and let rest for 5 minutes.
Step 4
Roll out the pieces of dough with a rolling pin or crush them with your hands into a flat cake 1 - 2 cm thick. Bend one edge of the layer in the middle and press down with your palm. Do the same with the other edge. Now fold the resulting cake in half. Pinch the seam and flatten the bun a little to give it the correct shape.
Step 5
Line a baking sheet with baking paper and place the buns, seam side down, at a sufficient distance from each other. Cover them with a tea towel and leave to rise for 40 to 50 minutes. Now make a cut that gives the French bun its characteristic look. Run the knife across the cake parallel to the table. When baking, the loaf will open and a scallop will appear.
Step 6
Place a bowl of water on the bottom of the oven. Place the baking sheet in an oven preheated to 220 ° C. Bake the rolls for about half an hour until golden brown. Cool the finished French buns on a wire rack.
