A nice finish to the post Christmas and New Year's light dinner of soup is a French mini bun. Fresh and crispy outside, smelling of butter inside. They are still fresh on the next day, taste fluffy and yummy.
Ingredients for 12 pieces:
80 ml warm water
120 ml milk
4 g dry yeast
300 g flour
1 tbsp sugar
1 tsp salt
25 g soft butter
Some more flour for kneading and sprinkling
Preparation:
Dissolve the yeast in the water and milk. Sift the flour, together with sugar and salt. Pour the liquid ingredients into the dry ones. Knead for about 10 minutes. If the dough remains sticky, add some more flour.
Leave the dough in a warm place for about 1,5-2 hours, it should double its size. Add the soft butter, the dough would be sticky until it takes all the butter. Add some more flour if needed. Separate into 12 small balls and leave them on a pan, covered with a moist towel for a 15 minutes. Then remove the towel and let them rest and raise for another minutes. Preheat the oven at 220-230 degrees.
Sprinkle the buns with flour and make a little cut on top of them. Bake about 18-20 minutes. Let them cool down on a metal grid.
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