Turmeric buns….. very yellow and super fragrant!
It’s awfully hot outside, but I always find a way to get my hands in dough because it relaxes me…. Today is my day off from work, so I decided to prepare these fantastic turmeric buns, a spice with an intense yellow color and full of beneficial properties for our body. If you want to impress your guests during a dinner, or simply prepare some different buns to fill with what you like most, these are really ideal! They are very soft, like burger buns, but they don’t contain any butter or eggs! They take little time to make: kneaded in the late morning, they will be ready to bake in the evening!
Come on, what are you waiting for to try?!?!?
- Difficulty: Medium
- Cost: Cheap
- Rest time: 4 Hours
- Preparation time: 1 Hour
- Portions: 12
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
- 2 cups Type 2 Flour
- 1/2 cup Re-milled Durum Wheat Semolina
- 1 1/4 cups Water
- 1 tsp Dry Yeast
- 1 tsp Malt
- 1 1/2 tbsps Extra Virgin Olive Oil
- 1 tsp Fine Salt
- 2 tsps Turmeric Powder
- as needed Mixed Seeds
- 1 tbsp Milk
- 1 1/2 cups Type 1 Flour
Tools
- Stand Mixer
Preparation
Pour the flours, yeast, malt, and turmeric into the stand mixer’s bowl and mix well with the paddle attachment. Now insert the dough hook, set to speed 2, and gradually pour in the water (which should be almost cold in the summer to prevent the fermentation from starting immediately). Once all the water is incorporated, take a break for about 20/30 minutes. Then turn the stand mixer back on at low speed, and as soon as your dough starts to come away from the sides of the bowl, add the salt little by little. At this point, add the oil, also a little at a time, so it is gradually absorbed. Continue kneading until the dough is well developed, being careful not to overheat it. Once you have a nice smooth and homogeneous dough, let it rest covered with a cloth for about 15 minutes, then do three sets of folds at 10-minute intervals. Once the folds are done, let it rest for another 10 minutes, round it well, put the dough back in the bowl, lightly oiled, seal with plastic wrap, and let it rise until doubled in the oven with the light on and a bowl of hot water. Check it often, because with the high temperatures of this period it will take little time!
At this point, turn your dough out onto a steel work surface, cut the dough into pieces of about 2 1/2 oz, and form into balls. Let rise on the baking tray covered with parchment paper and well-spaced until doubled, just like in the previous step. Now your buns are ready. Brush the surface with milk and sprinkle with the seed mix. Bake in a preheated static oven at 390°F for about 15 minutes.
Notes
Soft and colorful turmeric buns…. ideal for an evening with friends.
They are great for filling like burger buns!
