Layered buns

Buns are not sweet, so they are suitable for any sandwich or first course.

Ingredients

• 2 tsp dry instant yeast (10 g fresh)
• 250 g flour
• 1 tsp sugar
• 250 ml milk
• Dough:
• 250 g flour
• 100 ml milk
• 1.5 tsp salt
• 1 tsp sugar
• For sprinkling:
• sesame
• sunflower seeds
• flax seed

Directions

1. For dough, sift flour, add sugar, yeast and milk, mix and put in a warm place to rise for 1 hour.
2. After an hour, add the rest of the ingredients to the dough (do not forget to sift the flour!): flour, milk, salt, sugar. Knead elastic dough. The amount of flour may vary slightly from that indicated in the recipe.
3. Cover and leave in a warm place to rise for 1.5 hours.
4. Sprinkle the working surface with flour, roll out the dough into a layer 0.5 cm thick and cut out circles 5-6 cm in diameter.
5. Put the circles on a baking sheet lined with parchment paper for baking (grease the paper with oil) or a special Teflon mat. Grease each circle with water, lay the second circle on the bottom circle and also grease with water, then the third.
6. Fold a stack of 3-4 circles, each wetting with water. Moisten the top circle with water and sprinkle with seeds or sesame seeds.
7. Leave the buns in a warm place for 30-40 minutes.
8. Bake in a preheated oven at 220 degrees for 20 minutes with steam, but better focus on your oven. Browned means ready. To get steam, you can heat the oven with a container of water or spray water into the oven with a spray bottle after placing a baking sheet with buns there.
9. Cool the finished buns on a wire rack and serve.
10. Bon appetit!