Yogurt buns
Ilona Mundt
Difficulty
Easy 👌20
min.
Preparation
25
min.
Baking
480
min.
Resting
Ingredients
| 600 g | spelt flour (whole wheat) |
| 1½ tsp | dry yeast |
| 1 tsp | salt |
| 100 ml | water (lukewarm) |
| 300 g | yogurt (full-fat) |
| 1 | egg |
| 4 tbsp | oil |
Metric
Imperial
Utensils
- kitchen towel
- hand mixer with dough hooks
- large mixing bowl
- baking sheet
- oven
- parchment paper
Nutrition per serving
Cal
188
188
Protein
6g
6g
Fat
7g
7g
Carb
25g
25g
Step 1/3
- 600 g spelt flour (whole wheat)
- 1½ tsp dry yeast
- 1 tsp salt
- 100 ml water (lukewarm)
- 300 g yogurt (full-fat)
- 1 egg
- 4 tbsp oil
- kitchen towel
- hand mixer with dough hooks
- large mixing bowl
Combine flour, yeast, and salt in a large bowl. Add water, yogurt, egg, and oil, and knead with your hand mixer until dough is smooth. Cover bowl and transfer to refrigerator to proof overnight.
Step 2/3
- baking sheet
- oven
- parchment paper
Pre-heat oven to 200°C/390°F. Cover baking sheet with parchment paper. Knead dough thoroughly, then form 15 buns and place on baking sheet. Cover with kitchen towel and proof again for approx. 5 – 10 min.
Step 3/3
Bake on middle rack at 200°C/390°F for approx. 25 – 30 min. until bread buns are golden.
in Berlin