Yield: ~15 small buns (50–55 g each) or 6–8 large buns (100–120 g each)
Ingredients
- 250 g water (room temperature)
- 500 g flour (250 g plain flour + 250 g strong flour, sifted)
- 75 g extra-virgin olive oil
- 40 g fine caster sugar
- 7 g fresh yeast (or 2.5 g active dry yeast)
- 10 g fine salt
- 1 egg white (for glazing, optional)
- Seeds for garnish (sesame, poppy, or mixed, optional)
Method
1. Mixing
- Dissolve the yeast in the water. Add sugar and olive oil; stir to combine.
- Add sifted flours and begin mixing with the dough hook on low speed.
- After 2–3 minutes, add salt.
- Continue mixing on medium speed until dough is smooth, elastic, and slightly glossy (approx. 8–10 minutes).
2. Bulk Fermentation
- Transfer dough to a lightly oiled bowl. Cover with cling film or a lid.
- Ferment at room temperature (24–26°C) for 4–6 hours, or until doubled in volume.
3. Dividing & Preshaping
- Turn dough out onto a lightly floured surface.
- Divide into portions:
- ~55 g each for small buns (≈15 pcs)
- ~110 g each for large buns (≈6–8 pcs)
- Shape each portion into a tight ball. Rest 5 minutes, seam-side down.
4. Final Shaping & Proof
- Round each piece again and place on a parchment-lined tray.
- Cover loosely and proof for 2 hours, until light and airy.
5. Finishing
- Brush with egg white wash.
- Optionally sprinkle with sesame, poppy, or mixed seeds.
6. Baking
- Preheat oven to 180°C.
- Bake on the middle rack:
- 13–15 minutes for small buns
- 15–18 minutes for large buns
- Bake until evenly golden.
7. Cooling
- Transfer to wire racks and cool for at least 20 minutes before serving.
