Buns with Curd and Yeast

I found the idea at "Chefkoch".

From my New Years Eve Pigs I had 21 g of fresh yeast left over. I did not want to waste it and looked for a baking recipe. A 250 g package of curd needed to go too. That sounded like a good combination for a fluffy bun.

I have Manitoba flour at home. Usually I use that for Focaccia or other Italian baked goods. But it works great with fresh yeast and has enough gluten for an eleastic dough. But use wheat bread flour as it was used completely in the origional recipe.

I have some enzyme activated bun leverage powder at home. I usually use it for Swabian Seelen. But adding a bit to the dough sounded like a good idea to me. 

I used my Thermomix to prepare the dough, but an electric standmixer will do too.

Recipe for 8 buns:

350 g Manitoba flour

150 g bread flour (550 in Germany)

21 g fresh yeast

150 ml handwarm milk

250 g 20% curd

1 tsp salt

1 tbsp runny honey

70 g unsalted soft butter

1 egg

1 tbsp enzyme activated levener

Topping:

Milk 

seasame seeds, poppy 

Use 100 ml warm milk to soften the yeast. Put all bread ingredients in the maschine and start kneading the dough. In my Thermomix it needs 2,5 min. In a standmixer 7 min.

Lightly oil a bowl and place the formed dough in. Cover with a damp towel and place in a warm spot for 45 min. On a flour dusted surface knead it 2 min. Use a cutter to cut it in 8 pieces. Fold them over and roll them on the surface until closed. Set them on baking paper and cover them to rest for 30 min.

Preheat the oven 200 C.

Brush the buns with milk and sprinkle with seeds. Bake them for 25 to 30 min. They are good to freeze, just reheat them in the airfryer.