Garlic Pull Apart Buns
I have an eternal love with yeast, I love love love baking breads. The kneading involved and the yeasty smell that overpowers the house when its baking. There is something magical about that, to see the flour transform into a sticky dough, rise to double its size. Pat the air back again and let the dough rise again and finally see it baking and take the shape of the bread.
There was a time when yeast used to scare me, bread baking was almost like a monster to me, the word yeast would induce fear and apprehensions like never before, but slowly I got over the fear and realised that once you get good yeast and get the basics right there are few things that can match up to the pleasure of bread baking.
Offlate I have been discussing bread baking with many people and they are all like I was sometime back fearing the yeast monster, so I thought today I will share with u recipe that requires very little kneading, works like magic to shoo away your fear of yeast. A great one to start bread baking and for those who are already in love with, take a break from kneading and enjoy the surprisingly light texture and brilliant flavor of these buns.
Also lot of you have asked me about what yeast I use. I have experimented with almost every yeast available in Bangalore, though what works the best it the fresh yeast it has its own issues like how to get it and shelf life (incase u are interested you get it in City Market and Institute of baking and cake art or try and bribe your local baker into giving you some). The dry yeast that is available typically in market is kwality or eagel and they suck. 60% of the time it doesn't activate and after a lot of trail I have come to a yeast brand called Gloripan which actually works nicely. Its available again in city market and sometimes if luck favours you in Spar (when u see it grab a couple of packets, you might not find it again for a long time also dry yeast has a long shelf life so no need to worry about it). The dry yeast I love best is the one that comes from US though, I typically ask all my friends going there to get packets back. I don't when will the time come when I will get all my baking supplies here without quality issues.
For the garlic filling
- Mix warm water, sugar and yeast together and leave aside for 5 minutes till it looks a little frothy. Thats when the yeast has been activated and is ready to use.
- Mix the above starter with dough and knead lightly till everything comes together as a dough. No need to over knead it.
- Add oil to it and knead for another 5 minutes till it starts springing back.
- Keep the dough for resting covered by cling film for about 30-45 mins till it almost doubles depending on the weather.
- While the dough is proofing u can make the garlic spread ready by mixing all the ingredients together at room temprature.
- After its doubled in size, knock down to remove the air and roll in to a half an inch thickness sheet. Use dry flour to prevent it from sticking.
- Apply the garlic filling/spread evenly on the dough and roll the dough from one end to another.
- Using a knife or a thread (I feel thread results in a cleaner cut) cut it into 8-10 rolls of equal size.
- Line them in a loaf pan, spread the left over garlic spread on top and sprinkle the sesame seeds on top.
- leave it for proofing again for 30 mins or so.
- Apply egg wash (optional) and bake it in a preheated oven at 180C for about 20-25 mins.
- Pull them apart and eat fresh and warm.
Edited to add on 10th May - a better picture at the top.