Baked yogurt buns

  1. Why do you have to try these BAKED YOGURT BUNS?
  2. Watch this recipe on VIDEO
  3. Baked Yogurt Muffins
  4. Other recipes that you can not miss

I really like the individual format of buns or rolls They are both used to fill or accompany with sweet or savory dishes, they are hardly work, the kneading is practically non-existent and they are ideal to prepare when we are short on time.

Why do you have to try these BAKED YOGURT BUNS?

If you accept my suggestion these baked yogurt buns They will captivate you because their tender and fluffy crumb is delicious and their soft crust makes them ideal to eat in any circumstance and they will fall in love with both the smallest of the house and the elderly.

This same recipe yogurt buns you can see it made in the pan in case you don't want to turn on the oven. If you are one of the big fans of unrefined flours, you cannot stop trying the wholemeal spelled rollsor the homemade bread rolls with preferment which are ideal for filling a bread basket when we have guests.

Watch this recipe on VIDEO

Baked Yogurt Muffins


9 or 10 cookies

Preparation time 1 h 40 min

Cooking time 12 min

total time 1 h 52 min

Plato Accompaniment, pastries, breakfasts, snacks

Kitchen Homemade pastries, Spanish cuisine, bakery, Panarra

  • 375 gram bread flour or Galician wheat this recipe is NOT indicated to use ANOTHER kind of flour
  • 375 gram unsweetened plain Greek yogurt it should be warm you can heat it for 1 minute in the microwave
  • 5 gram hallway
  • 5 gram dry baker's yeast 15 g fresh baker's yeast
  • 1 teaspoon of honey
  • Put the flour in a bowl, put the salt on a side around the flour, make a volcano-type hole in the center and add the Greek yogurt (warm, it can be heated in the microwave for 1 minute), also add the honey and yeast.

  • Mix first with a spoon and then when we can no longer use the spoon, mix by hand. It is not necessary to knead a lot, it is simply required to mix the ingredients.

  • When everything is well mixed, cover with a cloth and leave to ferment until doubled in size. Depending on the heat in your kitchen, it may take more or less time, in my case it was an hour.

  • We recover the dough, degas it, now it weighs about 800 g, divide it into 9 or 10 portions of similar weight and round it.

  • Place the buns in a baking dish and now it's time for the second fermentation, cover with a cloth and let ferment in a warm place for about 40 minutes

  • Bake in a preheated oven at 180º for 25 or 30 minutes.

  • After baking, transfer to a wire rack, let cool and enjoy.

  • It can be frozen and also stored in an airtight container or suitable bag.
    They can be eaten with butter and jam or with ham and cheese or just warm up for a few seconds in the pan, oven or microwave.
  • OPTIONALLY we can add a couple of tablespoons of SOURDOUGH if we happen to have it ACTIVE, not in order to use it as natural yeast but to improve the crumb.
    Can they be baked? yes, of course, at 180º with heat up and down for about 20 minutes depending on your oven, you better watch your oven.

Enjoy these delicious baked yogurt buns.

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