Bun from Harry's Bar (Cynthia Barcomi)

Ingredients

Directions

1. 1

   Dissolve the yeast in water with a pinch of sugar and leave to rise for 5 minutes until bubbles form.

2. 2

   Put flour, salt and sugar in a large mixing bowl. Add the yeast-water mixture and 30 g butter and mix with an electric hand mixer with dough hook for a few minutes. Let the dough rest for 5 minutes before tipping it onto the floured work surface.

3. 3

   A bowl or bag of flour should always be ready to hand next to you. You need it for kneading and to prevent the dough from sticking.

4. 4

   In my opinion, the dough is best kneaded with the hands. A yeast dough is alive and it is great to feel and get to know it with your hands! First knead 50 times and then let it rest for a while.

5. 5

   Continue kneading until it is smooth and supple. In between, flour the dough, your hands and the work surface if necessary.

6. 6

   Put the dough back into the large bowl, cover with a damp cloth and let it rest for 30 minutes. In the meantime, take your chopped butter out of the fridge and let it warm up a little.

7. 7

   What follows now is similar to the production of puff pastry, but much simpler. Take the dough, knead it a little and roll it out into a 25 cm x 40 cm rectangle. The 25 cm wide end is parallel in front of you.

8. 8

   Now spread the pieces of butter on the top 2/3 of the rolled out dough.

9. 9

   Fold the dough in thirds, like a business letter. Make sure that the edges are pressed down to seal the butter inside.

10. 10

    Turn the dough so that the narrow end is facing you and roll it out again to 25 cm x 40 cm and fold it again like a letter. Wrap the dough in a damp tea towel and let it rest in the fridge for 30 minutes.

11. 11

    Take the dough out of the refrigerator and repeat point 7 twice. Then wrap the dough in a damp cloth again and put it in the fridge for another 30 minutes. You have just successfully made a dough with hundreds of buttery, flaky layers

12. 12

    Take the dough out of the fridge, roll out into a 30 cm x 40 cm rectangle and divide lengthwise (you now have 2 rectangles of 15 cm x 40 cm each).

13. 13

    Take a rectangle, form it into a roll and cut it into 12 pieces which you place on a baking tray. Do the same with the second rectangle. Now allow the dough to really rest and let it rise for about 2 hours in a warm place.

14. 14

    (For example, if you now preheat the oven, your kitchen will be nice and warm).

15. 15

    After 2 hours bake the rolls at 220° C for about 20-25 minutes until they are golden brown. If you can resist nibbling, let them cool down before eating!

16. 16

    Recipe: Cynthia Barcomi, from "Kochbuch für Feste", Mosaik Verlag