Austrian Kaiser buns (or imperial) – this is incredible light and crispy bread, mixed mainly in wheat flour, water and yeast. They are from the XVIII century served at the imperial court and since then have not changed their recognizable all over the world in the form of a flower or a royal crown. Top “Kaisers” are usually sprinkled with sesame seeds or poppy seeds, which give buns not only an additional taste, but also more aesthetic and mouth-watering look. They are perfect for cooking. sandwiches. Nutritional value of one serving: (12 total) Calories 338, total fats 14 g., saturated fats g., proteins 14 g., carbohydrates 40 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Time: 20min Difficulty: easy Servings: 12 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Buns
- 1 tbsp. plus 1 tbsp. l warm water (approximately 40 ° C)
- 4 tbsp. high-baking flour (0.5 kg.) gluten free
- 2 and 1/4 tsp active dry yeast
- 2 tbsp. l milk powder
- 2 tbsp. l Sahara
- 1.5 tsp salt
- 3 tbsp. l (45 gr.) Melted butter
- 1 large egg, beaten
Topping
- 1 egg white (slightly whipped with 1 tsp. Water, optional)
- Optional: 1/4 Art. sesame seeds or poppy seeds
- Optional: 2 tbsp. l (30 gr.) Butter, melted
Recipes with similar ingredients: yeast dough, bread flour, milk powder, eggs
Recipe preparation:
- Pour water into a bowl of a stationary mixer and pour yeast, leave for 10 minutes. Add 2 tbsp. flour and mix until smooth consistency. Then change the whisk nozzles to the dough hooks and pour the remaining flour, milk powder, sugar, salt, put 3 tbsp. l (45 gr.) Butter and beaten egg. Stir on medium speed of 6 minutes. If the dough is too soft or too dense, add flour or water, 0.5 tsp. at a time. The dough should be soft, but at the same time lag behind the walls of the bowl.
- If not using a mixer, mix all the ingredients well. with a wooden spoon and knead the dough with lightly sprinkled flour surface for 10 minutes until it becomes homogeneous and elastic.
- Lubricate the walls of a large bowl with vegetable oil. Roll out dough a ball and put it in a bowl, rolling along its walls to the surface of the ball was also oiled. Cover with cling film and put in a warm place without drafts for 1 hour or until the dough will double.
- Divide the dough into portions of 60 – 90 gr. depending on how big buns you need. On lightly sprinkled flour roll a rope of length 30 – 40 from each piece of dough see. Take the “rope” at both ends and tie a loose simple knot so that a small hole remains in the center. Then each wrap the end of the dough around the loops and snap them on the underside buns. You will get a knot-shaped bun. * Same thing do the rest of the dough.
- Lay the blanks on a large baking sheet. baking parchment. Cover with cling film or with a kitchen towel and leave to rise at room temperature for 1 hour.
- Prepare egg grease by beating 1 egg white with 1 tsp. water. Lubricate the rolls and sprinkle with sesame seeds or poppy seeds if desired. Or just brush the buns with melted butter before or after baking.
- Preheat the oven to 190 ° C. Bake buns in preheated oven 15 – 18 minutes until golden crusts.
