1660 shaares
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61 private links
Wow ! C'était vraiment bon. On s'est régalé à la maison, ils sont partis en moins d'une journée.
Ingredients for the dough
- 110 ml (⅓ + ⅛ cup) lukewarm full fat milk
- 200 ml (½ + ⅓ cup) lukewarm ale (or water)
- 40 g (scant 3 tbsp) butter melted
- 1 tbsp dark brown soft sugar
- 7 g (1 sachet/2 tsp) fast action yeast
- 500 g (4 + scant ¼ cups) strong white bread flour
- 1 rounded tsp salt
Ingredients to finish
- 1.5 litres water
- 3 tbsp bicarbonate of soda (baking soda)
- 1 egg beaten
- flaky sea salt
Instructions
- In a large bowl, whisk together the milk, ale, melted butter, sugar and yeast. Add the flour and salt and mix to form a dough. Turn out onto an un-floured surface and knead for about 10 minutes until smooth and elastic. Place into a large, lightly oiled bowl, cover with clingfilm and either place in the fridge to rise overnight, or in a warm place until doubled in size - about 1.5 hours.
- If the dough was refrigerated, let it come up to room temperature for about half an hour before proceeding with the next step.
- Knock back the risen dough then divide it into eight even pieces (I use a scale for accuracy). Shape each piece into a ball then roll it out into a sausage, about 15cm long. Place them well spaced apart on a lightly greased baking tray then leave to rise, uncovered (but not in a drafty spot) for about 30 minutes, until puffy.
- Preheat the oven to 200C/400F/gas mark 6; line two baking trays with greased baking parchment (the buns have a tendency to stick). Bring the 1.5 litres of water to the boil in a large pan, stir in the bicarbonate of soda then turn down the heat until the water is not even simmering.
- Poach the risen buns two at a time for 30 seconds per side (I use a stopwatch) then use a fish slice to transfer them to the lined baking trays; repeat with the remaining buns.
- Brush the buns with beaten egg then use a lame, extremely sharp knife or razor blade (I use an old fashioned razor blade) to cut three fairly deep diagonal slashes in each bun. Sprinkle the buns with flaky sea salt.
- Bake in the preheated oven for about 15-20 minutes, until deep brown; don't take them out too early - a lot of the flavour comes from the dark colour.
- Transfer the buns to a wire rack to cool. Eat on the day they are baked.