Sweet Hawaiian Buns

-
Makes 12 - 16 rolls
from http://www.kingarthurflour.com/recipes/hawaiian-buns-recipe


 gBaker’s %
AP Flour354100%
Water4010%
Pineapple juice13533.8%
Egg: 2 large eggs plus 1 egg yolk, white reserved 12030%
Unsalted butter5614%
Salt133.3%
Yeast82$
Brown sugar7218%
Total844211%
vanilla extract - 1 tbsp

mixing

Sponge: mix yeast with 40 g of water and 30 g of flour, set aside until start bubbling, ~30min
Mix all liquids with salt and sugar first then add flour, knead for 6-8 min on 2-nd speed.

fermentation

1.5 - 2 hrs.

shaping

Divide, shape round rolls and place on a pan

proofing

50-60 minutes. brush with egg wash(egg white with tbsp of cold water).

baking

Bake at 180°C for 20-25 minutes

Comments

Post a Comment

Popular posts from this blog

Hungarian potato bread with caraway

-
Image
Makes 2 loaves 2 loaves, g Baker’s % AP Unbleached Flour 900 100% Water 542 62.3% Potato (cooked and mashed) ~50% hydration 230 24.2% Salt 19 2% Caraway seeds - 1 tbsp Total 1791 188.5% preferment sourdough starter - 30g flour - 100g water - 100g mix and let rise until double in size and passes float test mixing Mix all ingredients and knead for 6-8 min fermentation 2-4 hrs or until doubles shaping Divide and shape round or oval loaves proofing 50-60 minutes, optional 12 hrs in cold baking Bake in a steamed oven at 220°C for 36-40 minutes
Read more

German rye bread - Roggenbrot

-
Image
Makes 1 loaf preferment Sourdough starter 30g. Rye flour - 100g Water - 100g Mix and let ferment ~2.5 hrs DOUFGH AP flour - 100g Whole wheat - 100g Rye flour - 100g Molasses - 20g Salt -7 g Caraway seeds - 2teasp. crushed fermentation Mix all ingredients except salt, after 20 min. add salt and knead for 5-6 min, the dough will be sticky. Place in oiled bowl. Ferment 3 hrs. proofing Shape round or oval loaf, place in banetton  and let rise at room temp for 60 minutes, then overnight in refrigerator. baking Bake in a steamed oven at 250°C for 10 minutes, lower the temp to 220 and bake for 15 min
Read more

Sourdough country bread with olives

-
Makes 2 loaves 2 loaves, g Baker’s % Flour(AP-720g; rye - 100g) 820 100% *Sourdough starter (100% hydration) 120 Water 470 60% Salt 13 1.5% Malt 26 3% Olives(Kalamata) 200 22.7% Total 1649 187% *Starter weight included in flour/water: 50/50 mixing Mix all water with starter, add flour and malt. Let rest (autolyse) 30 min. Mix in salt and olives, knead 3-4 min. fermentation 2.5 hrs with 3 stretch & folds. shaping Divide and shape round or oval loaves proofing 50-60 minutes at room temp. retard overnight(10-12 hrs) in refrigerator. baking Bake in a steamed oven at 230°C for 10 minutes, 200°C for 20 min.
Read more