Fennel seed buns
- July 2016
- Makes 10
- Hands-on time 40 min, oven time 20-25 min, plus overnight resting, proving and cooling
Trade in store bought buns for home-made ones with Birgit Gunz’s recipe. Light and herby they are guaranteed to impress – no knead to worry.
- 1.2g (0.3g saturated)
- 48.2g (48.2g sugars)
If you knead the buns by hand, they may split in the oven. Don’t worry – they’ll taste the same and have a rustic look. You can also use chopped fresh rosemary/thyme, or chopped black olives, instead of the fennel.
To check if you’ve kneaded the dough enough at the end of step 2, break off a small piece, hold it up and stretch it. If it’s ready, you should be able to stretch the dough enough to almost see through it. This is what’s known as the ‘gluten window’. If it breaks, you need to keep kneading.
Folding the dough into three (steps 3 and 4) before letting it rise is a technique used in French bakeries. It distributes the air evenly, giving an even crumb to the baked rolls.
Make sure you give the dough the proper time to rise and rest in steps 3-6 – it helps the flavour and gluten develop.
Keep the finished, cooled buns in an airtight tin for up to 24 hours, or freeze on the day of baking for up to 1 month in a freezerproof container. Defrost completely, then warm to serve.
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