Golden Cornmeal Crunch Buns

Hot buns made from corn flour — with love and for the soul! These buns have a very beautiful yellow crumb. They are soft and airy, but at the same time, grains of cornmeal give them a slight crunch.
cook time: 4h
Miles Denholm
Golden Cornmeal Crunch Buns

Nutrition Facts (per serving)

297
Calories
11g
Fat
39g
Carbs
7g
Protein

Ingredients (6 portions)

Basic:

Salt 6 g
Sugar 30 g
Wheat flour 360 g
Butter 80 g
Water 60 ml
Milk 240 g
Eggs 1 pc
Vegetable oil 20 ml
Corn flour 120 g
Dry yeast 4 g

Recipe instructions

Step 1

Step 1
Prepare all the necessary ingredients to make cornmeal muffins. It is better to look for the finest grinding of corn flour. This flour will make the buns more airy. Wheat flour — premium grade, chicken egg — C0. Milk and butter are suitable for any fat content. Use about a tablespoon of the indicated amount of cornmeal to sprinkle on the buns. Read about the intricacies of choosing yeast in the article below the steps.

Step 2

Step 2
To knead the dough, take a deep bowl; it is convenient to mix dry and wet ingredients in it. Add cornmeal and salt into it. Mix everything well so that the salt is evenly distributed throughout the flour. You may need a little less or more flour, depending on the consistency. Read about the properties of wheat flour and adding other types of flour to it in separate articles at the end of the recipe.

Step 3

Step 3
Separate one quarter of the butter from the entire piece and set aside for now. Youʼll need it later. Melt the remaining piece of butter. To do this, cut the butter into several pieces (I got 8). Place it in a saucepan or frying pan, and so that the oil does not burn, place it on low heat. Wait until all the pieces melt and remove from heat. Stir the resulting cream mixture with a spatula and slowly add it to the salted cornmeal.

Step 4

Step 4
Before using yeast, read the instructions for it. There are different types of yeast — some need to be activated by first dissolving in warm water or milk, and some can be immediately added to flour. Those that need to be activated are suitable for us. Add sugar and yeast to warm water (37-40°C). Stir and leave for 10 minutes. If a fluffy cap appears on the surface, it means the yeast has activated and you can continue cooking.

Step 5

Step 5
Heat the required amount of milk in a saucepan over medium heat so that it is hot, but do not bring to a boil. Pour it into a bowl with flour.

Step 6

Step 6
Mix thoroughly so that there are no lumps left. Cool to room temperature. If the dough is not cooled before adding yeast to it, it may die. If the yeast dies, the dough will not rise.

Step 7

Step 7
Pour the dissolved yeast into the bowl with the cooled dough and mix everything together.

Step 8

Step 8
Sift half the required amount of wheat flour to add oxygen to the flour and make the dough more airy. Add flour in parts to the bowl with the dough and mix until smooth.

Step 9

Step 9
Wash the raw chicken egg with soap and dry with a towel. Break it into the dough and mix thoroughly.

Step 10

Step 10
Leave about 2 tablespoons of flour. Sift the rest. The properties of flour of the same type, but from different manufacturers, may differ. Therefore, add flour to the dough in parts.

Step 11

Step 11
Knead the dough thoroughly. It should turn out very soft, tender and not spread. If the dough is too liquid, add a little flour and, conversely, do not add a little so that the dough does not become tight.

Step 12

Step 12
Grease the bottom and sides of the bowl with vegetable oil to prevent the dough from sticking to the bowl. Also knead the finished dough with your hands with vegetable oil. Cover the bowl with a napkin or towel so that it does not dry out and rises well.

Step 13

Step 13
Leave in a warm place for about 2 hours. During this time, stir the dough a couple of times. This is necessary to release the accumulated carbon dioxide and saturate the mixture with oxygen so that the yeast can “breathe” and raise the dough further. This will make the dough porous and airy. The dough should increase by 2-3 times.

Step 14

Step 14
When the dough has risen, transfer it to a horizontal work surface dusted with flour. Using a floured knife, cut into 12 equal pieces. Line a baking tray approximately 40 x 40 cm with baking paper. With dry, floured hands, form round buns, place them on paper and leave to rise for another half hour. Turn on the oven to preheat to 180°C.

Step 15

Step 15
Melt the remaining knob of butter. Cut the risen buns into crosses on top. To make them nicely browned, brush the top with melted butter. Sprinkle with cornmeal. Bake in a preheated oven for about 15-20 minutes. The baking time for the buns will depend on the power of your oven. Read about the properties of the oven using the link in the article below the steps. When gently pressed with your hand, the finished buns should not “walk” or resemble jelly.

Additional rubrics

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