Panini al latte (milk buns)
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Loading... - Veronica Gutierrez
- 09 Nov 2021
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Prep 15 min
Prove 2 hr 45 min
Cook 20 min
Makes 18-20 buns
300ml whole milk
10g fresh yeast
500g plain flour
2 tsp salt
2 tsp sugar
1 egg, lightly beaten, plus 1 egg yolk, to glaze
2 tbsp milk, to glaze
1 tbsp honey, to glaze
Heat the milk until it is just warm, then dissolve the yeast in it and leave it to sit for 10 minutes.
Sift the flour into a large bowl, add the salt, sugar, the whole egg and the milk/yeast mixture and bring everything into a soft consistent dough. Knead gently on an oiled work surface for a few minutes.
Lightly grease the mixing bowl, then return the dough to it and leave to rise in a warm, draught-free spot for two hours, until it has doubled in size.
Gently pull apricot-size lumps of dough from the ball, shape them into a buns and put on oiled baking tray. Leave to rise again for 45 minutes.
Brush buns with yolk/milk/honey glaze and bake at 200C/390F/gas 6 for 15-20 minutes, or until golden.
