It is the weekend again! Yay!!! And what better time to prepare something special for breakfast than on a lazy sleep-in Sunday 😉 These buns are so quickly ready to eat, you won’t even have to get up earlier to serve them for breakfast.
I took the original recipe from vollwert-blog.de and added walnuts, hazelnuts amd a pinch of aniseed powder instead of poppy seeds. But with the basic dough you can basically add anything you want, to make them taste a little special, just keep in mind to keep the liquids balanced. I could also imagine adding dried apricots or raisins… Maybe the next time 😉 Do you have an idea what special ingredient to add to the buns? Let me know in the comments!
Ingredients (for one baking sheet ):
375 g wholegrain flour
25 g yeast
275 ml lukewarm water
1 tsp salt
1/2 tsp aniseed powder
25 g hazelnuts
25 g walnuts
A little bit of flour to sprinkle
Preheat the oven to 225°C. Resolve the yeast in the water. Mix together the dry ingredients: flour, nuts, aniseed and salt and gradually add the yeast water. Knead the mixture to a firm dough adding more and more of the water.
Sprinkle the countertop with flour and form the dough to a roll with roughly 6-7 cm diameter. Take a spatula and divide the roll into even pieces (depending how large you want the buns to be). Place them on a baking sheet with baking parchment. Brush them with water, this way they will get a lovely crust. Bake them for about 20 minutes at 225°C (two-sided heat). After ten minutes you might take them out to sprinkle them again with water. To test whether the buns are ready baked knock on the bottom. If it sounds hollow, they are done 🙂
Tip: These buns taste the best if you serve them freshly out of the oven. If you want to store them, you can freeze them or keep them in a bread box for about 3 days.