Ingredients
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400 g Nominal wholegrain
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| finishing: smear with whipped egg almond flakes whole poppy, chia seeds |
How to prepare
Use a small bowl to prepare a starter consisting of some of the warm milk, yeast, a teaspoon of sugar and some flour. Put it in a warm place and let it rise. Place the flour into a bowl adding all of the remaining ingredients except for the raisins.
Once you add the risen starter, you can start kneading. A food processor will surely make the kneading easier than using your own muscles. You can let the raisins soak in rum or wine for a couple of hours, but make sure you rinse and dry them well (squeeze dry). They will be added into the dough at the end. Knead the dough thoroughly until it starts peeling off the bowl walls. Store it in a warm place, protected from draft, and let it rise until its volume doubles. Then stir it to remove the gas deposit and let it rise once more. After about 20 minutes, knead the dough once more and knock it out onto a rolling board.
Divide the dough into equal small pieces (about 60 g) rolling each of them into a thin stripe which you will form into the desired shape. Place the buns on a baking tray keeping in mind that they will increase in volume when rising. Once risen, smear them with the whipped egg, sprinkle with the almonds or seeds and place them into an oven preheated at 170 - 180 °C. Bake for about 13 minutes (conventional heating) until golden.
The amount of dough will be enough for 14-15 Easter buns.
