White Wine Soda Buns

Last Updated on October 24, 2024

Buns made of yeast dough baked until golden brown, served with white wine chaudo.

Ingredients:

300 g of plain flour 80 g of melted butter 60 g of icing sugar 10 g of yeast 1 pk eggs 1 pk of yolk 1 dl of milk flour for soaking salt For shodo: 1 tsp lemon juice 1.25 dl white wine 40 g of sanding sugar 1 pk of egg 1 pc of egg yolk

Procedure:

1. Stir the yeast with 2 tablespoons of sugar until it becomes thin, then add 4 tablespoons of lukewarm milk, a tablespoon of flour, mix it into a smooth dough and let it rise
2. Sift the remaining plain flour into a bowl, add salt, sourdough starter, egg, egg yolk, milk mixed with half the butter, mix into a smooth dough, knead and let rise (about 1 hour) under a towel
3. Turn the dough out onto a floured rolling pin and knead properly, then divide the dough into several parts, from which prepare rolls about 2.5 cm thick, cut them into pieces with a knife, adjust and round with your fingers
4. Place the small rolls side by side in a buttered baking tin, brush them on all sides with the remaining butter and then leave the rolls in a warm place to rise for about 12 minutes, then place in a preheated oven at 190 °C and bake for 20 minutes until golden brown
5. Pour the wine into the saucepan, add the sugar and stir until dissolved, pour in the lemon juice, add the eggs and yolk and place in a hot water bath and whisk to a thick frothy mass, when the top foam has disappeared after 15-20 minutes, remove from the bath and pour over the baked buns.