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Kefir buns for burgers or borscht
These kefir buns are absolutely universal: you can eat them as a snack during lunch, you can cook hamburgers with them, or cut them in half and stuff them with salad. If you come up with other options, share your ideas in the comments. The taste of the buns is universal and goes well with everything.
Ingredients
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400–420 g wheat flour
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250 ml kefir
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1 egg
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1 yolk for coating
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4 tbsp vegetable oil
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1 tbsp sugar
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1 tsp salt
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1 tsp dry yeast
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sesame seeds for sprinkling (optional)
Preparation
- 1. All ingredients should be at room temperature. Lightly beat the egg with a fork or whisk, add kefir and vegetable oil. Mix everything, add sugar and yeast and mix again. Sift flour and salt and add to the remaining ingredients. Knead the dough. Knead it for about 5 minutes with a planetary mixer or 10 minutes by hand. The dough should become smooth and soft and only slightly stick to your hands. 2. Grease the sides of the bowl and your hands with vegetable oil. Lightly knead the dough, shape it into a ball and place it in the bowl. Cover it with a towel or cling film and put it in a warm place for 1.5 hours. I fill a large container with hot water (36–37 ℃), put the bowl with the dough in it, cover everything with a towel and leave for the specified time.
3. When the dough has doubled in size and increased in volume, remove it from the bowl and divide it into 8–10 pieces. Form each piece into a ball and place it on a baking sheet lined with parchment paper. (If necessary, grease your hands with vegetable oil to make it easier to form the buns.) Cover the pieces with a towel and leave to rise for 30 minutes. Then brush with yolk slightly diluted with water and sprinkle with sesame seeds (optional). Bake the buns in a preheated oven at 200 ℃ for 10 minutes, then reduce the temperature to 180 ℃ and bake for another 10 minutes.
BON APPETIT
