A bun with a squirrel
At a time when some ugly or sad news reaches us almost every day, we look for those little things that will make us happy, that will help make our lives more beautiful. I like to walk away from the city bustle, I like to get lost in the problems of fictional characters in movies and books, but recently I discovered that I enjoy the work of yeast fungi. I love watching them breathe life into a mixture of flour and water. The soft pliable dough that so obediently shapes under my hands and then becomes a delicious, noble dish, soothes and cheers me up remarkably. I have already written about the discovery of curukot, which is most often sprinkled on buns. It’s very interesting to me so I started putting it on every pastry or bun I make. I hope you like one of my debuts.
- Knead the bun according to the classic bread recipe. I always work with fresh yeast. I froth the cube in two dcl of milk, to which I added a little sugar.
- Be sure to sift the flour, add a teaspoon of salt and 3-4 tablespoons of olive oil.
- Leave the kneaded dough covered in a warm place until it doubles in size.
- Lightly mix, roll out the dough and roll it. Place in a greased and dusted mold.
- Leave the shaped bun to rest once more, and when it doubles again, make oblique notches on the surface (not too deep) with a knife.
- Coat the bun with beaten egg to which we have added a little water or milk. Sprinkle with turmeric, sesame seeds and a few grains of coarse salt.
- Bake for a few minutes at 160 degrees first; when the crust gets a brownish color cover with foil and bake further at 170-180 degrees. The temperatures match my oven so they can be corrected as well. I always use a wooden stick to check if the dough is baked.
- Remove the baked loaf from the mold immediately and leave it to cool on the grill on a clean cloth.