Swedish Breads and Pastries by Jan Hedh

Author:Jan Hedh
Language: eng
Format: epub
Publisher: Skyhorse Publishing
Published: 2011-03-09T16:00:00+00:00

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Dough temperature 27°C (81°F)

Sits 45 minutes

For 30 loaves

450 grams (2 cups) milk

40 grams (10 teaspoons) yeast

3 ripe lemons (peel) and 50 grams (¼ cup)

pressed juice

1,000 grams (7⅓ cups) wheat flour high in

protein, preferably stone ground

180 grams (1 cup) butter

50 grams (4 tablespoons) granulated sugar

120 grams egg yolk (about 6 yolks)

20 grams (3⅓ teaspoons) sea salt

coarse Durum wheat

For the egg

1 egg and a pinch of salt

Dissolve the yeast in the milk with a whisk. Wash the lemons, zest off the outer peel with a grater, and press out the juice. Mix the other ingredients in a bowl and pour in the yeast mixture.

Knead the dough at low speed for about 15 minutes. Make a gluten test and make sure that the dough is completely elastic (see page 35). If not, increase the speed and knead until the dough is fully developed.

Put the dough in a lightly oiled plastic container covered with a lid and let it rest for 20 minutes. Push it together on a floured table and fold it together like an envelope. Put the dough back in the container with the seam facing downward and let it rise for 25 more minutes.

Put the dough on a floured table, measure 80-gram (2.8-ounce) pieces, roll them into tight buns, and put a cloth on top. Let them relax for 5–10 minutes.

Roll out the buns like tight hot dog bread, brush them carefully all over with egg, and dip them in coarse Durum wheat. Put them on a tray with baking parchment, preferably in a turned-off oven, and let them rise for about 45 minutes until doubled in size. Make an incision across the middle with a sharp knife.

Preheat the oven to 230°C (446°F).

Bake the buns for about 12 minutes until golden brown. Take them out and let cool on an oven rack.

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