John Myers
Scottish Baps Buns
The perfect scottish baps buns recipe with a picture and simple step-by-step instructions.
- 500 g Semola di Grano Duro (durum wheat flour)
- Alternatively 1/3 durum wheat semolina and 2/3 wheat flour type 550
- 1 Pck. Dry yeast
- 1 tsp Sugar
- 1,5 tsp Salt
- 175 ml Milk lukewarm
- 175 ml Lukewarm water
- 175 ml Milk for brushing
- 175 ml Flour for dusting
- Put the flour, yeast, sugar and salt in a larger bowl and mix together. If there is a food processor, use it. With the dough hook running, add the lukewarm milk and water and knead everything for at least 10 minutes to form a smooth, supple dough. It must turn smoothly away from the bowl wall when kneading. Cover the bowl and let the dough rest in a warm place (oven 35 °) for at least 1 hour and let it rise.
- When the dough volume has doubled, take it out of the bowl, knead it again thoroughly with your hands and hit the work surface several times. Then let it rest on the work surface for another 10 minutes.
- Then divide the dough into 8 equal portions and shape each into a ball. Place these at a distance on a baking tray lined with baking foil or baking paper, press them flat, brush with milk and dust with flour. Cover everything with a cloth and let rest for about 45 minutes until they have doubled in size.
- Preheat the oven to 200 °. When the baps / buns have enlarged, dust them with flour again and press a deep hole in the middle with your thumb. Put the tray in the middle of the oven. The baking time is between 20 – 25 minutes. They should be crispy and golden brown.
- They can be served with stews, but are also great as breakfast rolls. They are easy to freeze and bake and – apart from the rest periods – are quick and easy to make. …. and very tasty ………….
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