Buns with wrapped butter "Sakarudos"

[Starter:]

Buns with wrapped butter "Sakarudos"

Category: Yeast bread

Ingredients
Starter:
wheat flour	115 g
Dry yeast	1/8 tsp
Whole grain wheat flour	25 g
Honey	1 tsp
Water	240 g
Main batch:
Starter	The whole
wheat flour	220 g
Dry yeast	1/2 tsp
Salt	1 tsp
Flour for pillow	About 500g
Butter for wrapping	25 g
Sprinkle salt	1 tsp

Cooking method

• Sakarudos ”- these baby buns are very unusual. First of all, they are beautiful. The dough itself is a typical water dough (slightly rubbery) with a whole grain flavor. Straight out of the oven - they have a hard crunchy crust. But inside we wrap salted butter, and with a whole piece. When baked, it melts and leaves a salty-creamy flavor all over the crumb.
• The kneading process is quite long. Therefore, we plan ahead.
• Forming is very laborious. But, believe me, you will be more than rewarded for your efforts.
• 1. Knead the starter. Mix all the starter ingredients for 2 minutes.
• Cover and keep warm for 1-4 hours, until the starter starts to bubble. If you plan to bake on another day, then send it to the refrigerator for 6-24 hours.
• 2. Mix yeast flour and starter. Using a hook, knead for about 1 minute, until the dough gathers into a lump and all the flour is moistened. Turn off the kneading and let the dough rest for 20 minutes.
• 3. Add salt and turn on the kneading for 7 minutes. The dough is elastic, tender, coming off the walls of the bowl.
• 
• We collect it in a tight bun and place it in a bowl greased with vegetable oil.
• 
• Be sure to cover. We look forward to doubling (about 1 hour)
• 
• 4. Place the dough that has come up on the oiled work surface. Fold gently in an envelope (Stretch-and-Fold method) and place it back in the container for a second proofing. Again, we are waiting for a doubling. (This proofing can also be carried out in the refrigerator for 8-12 hours)
• 5. Preheat the oven to 250C.
• 6. That's it, now the fun begins - molding. If the dough was in the refrigerator, take it out and let it stand for 10 minutes at room temperature.
• - Divide the dough into 35 g pieces. Form balls and cover with foil.
• 
• -Cut the chilled butter into 1x1 cm cubes (about 2 g each).
• -Prepare a pillow of flour. To do this, pour the flour into a container 1 cm thick.
• - Take a ball of dough and form a disc with a diameter of 5 cm. Put a piece of butter and a couple of grains of salt on it in the center. We pinch the dough in the center from two opposite sides. We pinch exactly so that the edges stick together, but we are not too zealous. No tight seam required. Repeat the same with the remaining two opposite edges. Received an envelope.
• 
• - Repeat the previous step with the resulting corners. As a result, we made 4 tucks.
• 
• -Put the bun, pinches down, into our pillow.
• 
• Let the buns come up in a pillow for 30 minutes.
• 7. Carefully transfer the buns to a baking sheet, flour side up.
• 
• Do not shake off the flour!
• 
• We spray them with water from a spray bottle and send them to a preheated oven. Bake for 5 minutes. We lower the temperature to 200C and continue to bake for 10-15 minutes until browning.
• 8. Transfer the buns to the wire rack and let cool.
• 
• Yes, it’s not so simple. But it's definitely delicious. And, in addition, spectacular. The pintles separate during baking to create a fancy pattern. Butter enhances the flavor.
• 
• Bake for pleasure!
• Recipe taken from Rose Levy-Berandaum's Bread Bible

The dish is designed for

14 pcs.

Time for preparing:

2 days

Cooking program:

Oven

What delicious babies! Olga, do you put the oven on without convection?

What delicious babies! Olga, do you put the oven on without convection?

I bake without convection ☺. With convection, you need to set it to 20C lower.

Thank you! I can imagine this slightly salty taste, I have taken it to the bookmarks, I will definitely try it!