Buckwheat Buns
Buckwheat buns with apple and plum compote: With about 10% high-quality protein and plenty of vitamin E, buckwheat becomes the star of the main dish.
Ingredients
- 150 ml milk (1.5 % fat)
- 21 g cubed yeast (0.5 cube)
- 80 g whole‑grain buckwheat flour
- 200 g whole‑grain wheat flour
- 1 tbsp cane sugar
- Salt
- 20 g softened butter
- 1 egg
- 2 tbsp sunflower seeds
- 1 Organic lemon
- 600 g large apples (3 large apples)
- 500 g plums
- 0.5 tsp ground cinnamon
- 0.5 tsp ground ginger
- liquid sweetener (to taste)
- a little flour (for handling)
- 4 tbsp Sour cream
Instructions
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1.
Warm 125 ml milk, crumble yeast into the lukewarm milk and stir until smooth.
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2.
Add buckwheat and wheat whole‑grain flours, sugar, a pinch of salt, butter, and egg to a mixing bowl.
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3.
Pour in the yeast mixture and knead with a hand mixer’s dough hooks until a smooth dough forms. Cover and let rise in a warm place for 30–40 minutes until roughly doubled in size.
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4.
Meanwhile, chop sunflower seeds and toast them in a dry pan until golden brown. Let cool.
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5.
Rinse the lemon hot and pat dry. Peel half of the zest with a microplane into thin strips and finely chop. Cut the lemon in half and squeeze out the juice.
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6.
Wash, peel, and quarter the apples. Remove cores, cut apple quarters into slices, and mix in a bowl with 2 Tbsp lemon juice.
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7.
Wash plums, drain them well in a sieve, halve and pit them.
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8.
Place apple slices and 2 Tbsp water in a pot, cover, and bring to a gentle simmer. Add plums, season with cinnamon, ginger, and sweetener, then transfer to a shallow baking dish (about 1.5 L capacity).
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9.
On a floured surface, knead the dough by hand and roll it into a rectangle about 30 × 40 cm using a rolling pin.
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10.
Spread sour cream over the dough with a palette knife. Sprinkle sunflower seeds and lemon zest, then roll from the long side and cut into 18 roughly equal slices.
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11.
Place dough slices on top of the apple‑plum compote, cover, and let rise again for 10 minutes. Brush buns with remaining milk and bake in a preheated oven at 200 °C (fan 180 °C, gas: level 3) for about 30 minutes.
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12.
Serve warm, optionally dusted with powdered sugar or drizzled with honey.
