Overnight Danish Buns with Yoghurt
This Danish buns with yoghurt are prepared the night before and are extremely fluffy and light. You will use bread flour or high gluten flour and have them rise in the fridge.
Ingredients
Instructions
On Day 1 stir water, yoghurt, honey, and salt together in a bowl and dissolve the yeast in it. Add about 400 grams of flour and stir with a wooden spoon. Add 200 more grams of the flour while stirring. If you have a machine, use the kneading attachment from the beginning.
Add the remaining 150 grams of flour and stir with a wooden spoon. Grease your hands with oil and then knead the dough as best as you can with your hands, it is going to be sticky, but try not to add too much flour. Knead for a few minutes. If you have a machine, knead for at least five minutes on low and three minutes on the second level. The dough will be extremely soft, but just leave it like that, it's OK.
Cover with a kitchen towel and transfer to fridge. Resting time should be at least 8 hours, but it can easily be kept in the fridge for up to 24 hours or a few days. The flavor will intensify. Resting time 8 hours or more
On Day 2 take dough out of the fridge and let sit at room temperature for an hour. Resting time 1 hour
Divide dough into about 16 equal pieces and roll each piece in flour generously before placing all on two baking sheets lined with parchment paper. Cover again with a kitchen towel and let sit for at least half an hour to an hour or until double in size. Resting time half an hour to an hour
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