If you are like me, you can find yourself looking at social media to discover new things to make life interesting. A few times now I have seen these lovely looking bowtie rolls and wanted to give them a try. I found a recipe from a chef in Greece, named Chef Antonis and he has a Facebook page, is an influencer and has a lot of followers. He looks like he could be my grandson. Check out his beautiful bakes if you have time.
His recipe called for 500 grams of bread flour however because this is a test recipe for me, I halved the amounts, which still yielded 8 buns of 56 grams each. Below you can see the shaping photos.
After letting the dough ball rest for about 15 minutes, you just roll it into a circle and cut 2 slices close together. Cut opposite the initial 2, then cut the sides into three. You then fold the outer thirds under the middle third. Lastly you bring the initial cut over the sides to create the middle.
Here is the recipe for the full amount. You will yield about 16 -17 bowtie buns.
Bread Flour 500 grams
Sugar 40 grams
Instant Yeast 6 grams
Milk Powder 20 grams
Milk (2% or more) 200 mls
Water 40 mls
Salt 6 grams
Butter 50 grams
Directions
Knead the first six ingredients for about 4 minutes.
Incorporate the butter and salt into the dough and knead another 2-4 minutes until you have a soft pliable dough. You should be able to spread the dough and make what looks like a window pane as the dough is stretchy.
Allow to rise about 1 to 1 1/2 hour.
Divide the dough into 55 grams and shape into balls. Cover and rest for 15 minutes.
Roll out each ball and flatten into a circular shape. Cut 2 small lines into just under the half way mark of your circle. Cut above center and above the two below. Finally divide the outside part of the circle into 3 more cuts. See photo below. Shape by putting the outer two 3rd bits under the center third. then put the smaller cut over and tuck under the bow shape. Cover and proof for about 1 hour.
Preheat oven to 370 F or 190 C. Bake for approximately 14 minutes.
These lovely bowtie buns are soft, tasty and a perfect addition to any meal as a side. I wished I had made a stew to dip them in. Oh well, there is some leftover pea soup in the fridge.
Hope you try to make these delicious bowties and if you do let me know how they turned out. Even better, let Chef Antonis know. Lol.
I wanted to update you on a discovery I made while making a batch of this dough. It happened that the dough was tougher than it should have been after I added the butter and salt. Drat! I forgot to add the egg. You don't want to try and incorporate and egg after kneading for 7 mins. Humm, what to do?
I thought lets try incorporating a 1/4 cup of yogurt. It would be close to the size of an egg. The yogurt blended well. It happened to be such a small batch, that I worked it in by hand. The buns turned out every bit as lovely as the recipe with the egg. For this recipe it you haven't any egg but you do have yogurt, you can still make your beautiful buns.
Rover revelation, My dad said, "Dogs have taught me, that dogs are people too". Ha! I have him fooled!
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