Pain Buns – Chili Milk Buns

Ingredients for 1 servings:

• 21 g fresh yeast
• 250 ml milk
• 1 tbsp sugar
• 100 g wholemeal rye flour
• 400 g wheat flour type 405 or type 550
• 1 tsp salt
• 1 tsp lecithin
• 20 g baking malt
• 1 tbsp honey
• 20 ml hemp oil
• 1 handful of chili (Bird’s Eye), chopped
• n. B. Flour for the work surface
• n. B. Butter for the tray

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 55 minutes

for approx. 10 pieces

Dissolve the fresh yeast in the milk and mix with the sugar. Now weigh the flour, place it in a tall bowl, and mix it with the salt, lecithin, and baking malt. Now add the yeast milk, hemp oil, and honey. Briefly mix everything with a hand mixer fitted with a dough hook. Form it into a dough and knead vigorously on a lightly floured surface for at least 10 minutes (this really makes a difference; the dough will become smoother over time – but be careful: you can also over-knead the dough). Alternatively, use a food processor if you have one. When the dough is firm, form it into a ball and let it rise in a proving basket or mixing bowl in a warm place at around 30-35°C for about 30-45 minutes. The dough should roughly double in size. Knead the dough again and divide it into approximately 10-12 equal-sized pieces, then shape them into rounds (YouTube can help with this). Add chopped birdseye chilies during the rounding process. Tip: Each person has to adjust the amount to their own liking; we like to use a little more, so I fold about 5 to 6 times, sprinkling in chilies each time. Place the dough pieces on a baking sheet, preferably black, that has been greased with butter. Score each one into a star shape and let it rise for another 15-20 minutes. Sprinkle on a few more chopped chilies, if desired. Bake in a preheated oven at 200°C (top/bottom heat) on the middle rack for about 15-20 minutes (watch the oven for the last few minutes when first attempting). Before closing the oven door, pour a shot glass full of water onto the hot oven floor and quickly close the door. After 10 minutes, let the steam escape from the oven (be sure to keep your head to one side when opening the door—hot steam is very unpleasant on your face).