Buns for Cevape
If you try you will not repent. This is my second favorite recipe for buns. Both are perfect.
- Prepare yeast from sugar, water and 1 tablespoon of flour, by first stirring the fresh yeast into lukewarm water, then adding sugar and flour and letting it rise.
- Sifted flour mixed with salt, add yeast and lukewarm milk, and knead a soft dough that does not stick to your hands.
- Leave the kneaded dough covered with a plastic bag for 60 minutes or until it doubles in volume.
- We have no more dough than when it has doubled, we transfer it to a lightly floured work surface and roll it out to a thickness of 1.5 cm, then cut pieces of dough with a knife or a round mold into pieces 15-25 cm in diameter.
- Place the shaped buns in a baking tray covered with baking paper.
- At the top, on the upper side of each bun, we net a square net with a knife a few mm deep.
- Coat each bun with lukewarm water and then cover with cling film or a cut bag.
- Leave the covered shaped buns to rise for a further 30-45 minutes and in the meantime preheat the oven to 250 degrees.
- Before baking, coat the buns again with lukewarm water and bake in a preheated oven for 15 minutes or until lightly gilded and light and not crispy.
- Coat the baked buns with cold water and wrap them in a cloth briefly.