Cold Rise Buttermilk Buns

It has gone completely over my head that last Friday was World Nutella Day, which is horrible to forgt for a Nutella fan like me. Luckily, I could do something about it this morning, as I already had cold-rise buns in the fridge just waiting to be baked. The buttermilk gives the buns a moist and light crumb that tastes a bit like they were baked with sourdough. Yum.

I am testing whether they can also be used for homemade Bake-off, where they are frozen before letting them proove and thus do not take up too much space in the freezer. But I will return with that at a later date.

COLD RISE BUTTERMILK BUNS
16 BUNS

25 G FRESH YEAST
380 ML COLD BUTTERMILK
1 M/L EGG
50 G MELTED BUTTER
600 G FLOUR + EXTRA FOR KNEADING
2 TSP. GROUND CARDAMOM
1 TBSP. SUGAR
½ TSP. SALT
1 EGG YOLK FOR BRUSHING

Stir the yeast into the buttermilk and add the egg and the lightly cooled, melted butter.

Mix flour, cardamom, sugar and salt together and stir it into the liquid.

Knead the dough well either in a stand mixer or on a lightly floured table until it is smooth and pliable.

Form 16 buns weighing about 70 g each, place them on a baking sheet with parchment paper, cover the buns with cling film and a damp tea towel.

Let the buns rise in the fridge overnight or 10-12 hours.

Preheat the oven to 200 degrees.

Brush the buns with the egg yolk mixed with a little water and bake them for 20-25 min. You can also measure the core temperature to 96 degrees celcius, making sure that the buns are baked through.

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