A log bun reminiscent of my childhood with sourdough, of course.
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The active leaven should be made with sugar or honey as a sweet leaven. For sweet bakery products I use sweet leaven.
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Ingredients
White pasta
- 400 g flour 300 g BL-55, 100 g manitoba
- 1 cs vanilla sugar
- 50 g icing sugar
- 2 dl milk lukewarm
- 1 db egg yolk
- 120 g active leaven
- 35 g melted butter
Brown pasta
- 400 g flour 300 g BL-55, 100 g manitoba
- 1 cs vanilla sugar
- 50 g icing sugar
- 15 g Cocoa
- 2 dl milk lukewarm
- 1 db egg yolk
- 120 g active leaven
- 35 g melted butter
Instructions
- (I usually make the white and brown dough separately, but you can also make them in one. In this case you split the dough in half and colour one half with cocoa.)
- White dough: Measure out the dry ingredients: 400 sieved flour (300 g BL-55 + 100 g manitoba), 50 g icing sugar, 1 packet of vanilla sugar, a little vanilla powder and a pinch of salt.To 2 dl lukewarm milk, add 1 egg yolk and 120 g of active leaven. Mix, add to the dry ingredients and start kneading the dough. Add 35 g melted butter and knead the dough completely. Leave to rest in a greased rising tray for about 4 hours.
- Brown dough: Measure out the dry ingredients: 400 sieved flour (300 g BL-55 + 100 g manitoba), 50 g icing sugar, 1 packet vanilla sugar, a little vanilla powder, 30 g cocoa powder and a pinch of salt. To 2 dl lukewarm milk, add 1 egg yolk and 120 g of active leaven. Mix, add to the dry ingredients and start kneading the dough. Add 35 g melted butter and knead the dough completely. Leave to rest in a greased rising tray for about 4 hours.
- I divided the dough into 10 scoops, the white ones into 80 gram scoops and the brown ones into 85 gram scoops. Cover and leave to rest for 1 hour.
- Shape the log buns: roll out the white and then the brown dumplings into an oval shape, stack them on top of each other and roll them up. Cut the tops in 3 places with a knife and leave to rise, covered, for about 3.5 to 4 hours.
- When they are cooked, preheat the oven to 200 degrees C on the bottom-up baking programme, brush the buns with the remaining egg white and bake for about 25 minutes until golden brown, but this depends on the oven.
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