I’ve been dreaming about home made light buns. No preservative, no added tastes, or artificial sweeteners. The kind of buns, you can eat not feeling guilty. Baking is all about science, after all. Put more of this ingredient or less, you get a hole different result. I told this to Natalie, a great pastry chef, and one of my newest friends over the phone. She was willing to give it a go, and we decided to get together and try my theory in a real kitchen.It’s very rare to meet good friends after your twenties. Or perhaps it’s only rare to people like me, that work from home. I guess, if you have an office job, you get to meet new people that can become good friends much easier. Well as rare as it may be,I was lucky enough to meet Natalie.
The truth is, that I was a groupie of here ever since I first read here brilliant blog. It was a match made in even, since apparently we bough share the same passion to sports, baking, photography, and of course drinking coffee in the middle of the day. Less than a month past, from our first encounter, and we got together for a fun day. You might think a fun day, is a spa day. For us though, it was all about baking, and photography.I don’t know if you ever got to bake or cook, with your friends. So let me tell you, it’s one of my favorite past times. We listen to some kitsch tunes, and even danced to the bite. No pretense. No boring, boring agendas. Just two girls that really get a thrill out of baking light healthy stuff, standing on chairs, positioning a tripod, and photographing said baked goods. Match made in heaven.
Home made light buns
- 3 cups 15 ounce/420 grams flour
- 8 tbsp 2.8 ounce/80 grams cornflour
- 3 tbsp 1/2 ounce/15 grams dry yeast
- 2 tbsp 0.7 ounce/20 grams sugar
- 1/4 cup 60 ml coconut oil
- 1 cup 240 ml water
- 1 1/2 tsp 0.3 ounce/10 grams salt
- A little soy milk for brushing
- 3 tbsp seeds or sesame seeds
In a mixer bowl, combine flour, cornflour, dry yeast, sugar, coconut oil, water, and salt.
Attach bowl and dough hook. Knead dough for 10-12 minutes, till you dough is smooth and elastic.
Cover, and let rise in a warm place for 1-2 hours.
Turn dough out onto floured surface. Divide to 16 even pieces, and shape.
Place on to a parchment covered baking pan, about 2-inch apart.
Cover buns; let rise for 30-35 minutes or until doubled in bulk.
Preheat oven to
Brush buns with soy milk, and sprinkle with seeds.
Bake for 12-17 minutes, or till golden brown.
Let cool and serve.
**You can keep in freezer for up tow weeks in an airtight bag.