Caraway Yeast Buns

Whilst doing some research on caraway,  I found that in 2011, Finland  produced over 25% of the worlds caraway.

So I thought why not a recipe from Finland!

This is a based on a recipe for pulla –  in Poland they would be called  bułeczki  – they are yeast buns and in Finland they are served with coffee.

These buns  are originally flavoured with crushed cardamon seeds – I have adapted this for caraway.

In Poland caraway is often added to rye bread but not usually added to wheat flour buns.

Ingredients

500g plain flour

50g butter

80g of granulated sugar

300ml tepid milk

1 teaspoon of dried yeast

1 egg beaten

1 tablespoonful of caraway seeds

1 teaspoon of salt

1 egg white, beaten, for glazing (does not burn as easily as whole egg).

Optional

Crushed sugar cubes.

Method

In a small dish start the yeast off with 2 tablespoons of the milk and 1 tablespoon of the sugar until it is bubbling.

Rub the butter into the flour.

Add the salt, caraway seeds, sugar, yeast mixture, milk and egg.

Mix thouroughly with a wooden spoon.

 

 

 

 

 

 

Cover the dough with clingfilm or a cloth and leave to rise.

I left mine over night in a cool cellar and then followed by a few hours in the morning in a warmer kitchen.

Grease 2 baking sheets.

Take the dough out of the bowl – a special dough scraper is very good for this.

 

 

 

 

 

Divide the dough into 12 pieces  – a dough cutter is most useful for this  and shape each one into a ball using floured hands – do not over work the dough or add flour – keep the mix as soft as possible.

Place the balls on the sheets – leaving room for expansion.

Cover and leave to rise.

Pre-heat the oven to GM 6 – 200°C

Brush the top of each bun with the beaten egg white and sprinkle with the crushed sugar if desired.

Bake for 10-15 minutes until golden – brown.

 

Getting ready for morning coffee

 

 

Enamelled coffee pot by the Cathrineholm ironworks in Norway  –  Lotus – from the 1960s,

Coffee cups and saucers by Elizabethan  – Carnaby – from the 1970s

The buns are on a hand-decorated  cake stand made by Fairmont & Main who were established in Huddersfield in 1994.

The pattern is Carnival and this is a recent birthday present from one of my friends.

Note

As with all yeast buns these will go stale quickly – if I have any left – I cut them in half and pack into bags and freeze them.

On de-frosting I toast them and serve with butter.