There are dishes from my Mum’s repertoire that I sometimes crave so badly, I give her a call straight away and ask for a recipe.\u00a0 While reading the 5th installment of “Jezycjada” I came across buchty and I knew the yeast in my fridge will be put to work today.\u00a0 Mum gave me the method, I reduced everything by half, as only cooking for myself and Izzie this week- the head of our family is in America, dining on a rather different type of food.<\/p>\n
So for 9 of the buns I used 200 g of plain flour, 12 g of fresh yeast, 125 ml of warm milk and a pinch of salt- all that quickly worked in KA and left to prove for 15-20 minutes. An egg yolk whipped with 25 g of sugar( half and half with vanilla sugar, smells great), this added to the risen dough alongside 25 g of melted butter. KA worked the dough for a further few minutes, then it went to the oven for about 50 minutes. When I say to the oven, I tend to use it as a proving drawer too, 30 degrees.<\/p>\n
After the dough doubled in size I knocked it down and rolled out on a floured surface, then cut out small balls and left those to prove again in a warm oven. Procedure a bit like doughnuts. Then I prepared a large saucepan with a linen cloth on it, a shoestring helped to make sure it does the job. I steamed the risen buns for about 6 minutes. Served them like Mum does- with lightly whipped cream and berries. When in Poland and in season, wild blueberries are money for this dish, I had to do with fruit from Co Op.<\/p>\n
Izzie said “cake !” when she was served the bun, but ate it all, her mum destroyed 7. A dupa rosnie! \ud83d\ude42<\/p>","protected":false},"excerpt":{"rendered":"
There are dishes from my Mum’s repertoire that I sometimes crave so badly, I give her a call straight away and ask for a recipe.\u00a0 While reading the 5th installment of “Jezycjada” I came across buchty and I knew the yeast in my fridge will be put to work today.\u00a0 Mum gave me the method, … Continue reading Buchty drozdzowe, steamed yeasty buns.<\/span>