Photo, Erik Putz.
, about 110F
2 1/4 cups
1 1/2 tsp
STIR yeast with water in the bowl of a stand mixer fitted with a hook attachment, until combined. Let stand for 10 min. Add flour, sugar and 1/2 tsp salt. Mix on medium for 5 min. (Dough should pull away cleanly from sides of bowl.) Turn dough onto a lightly floured surface and knead until dough is no longer sticky, about 1 min. Shape into a smooth ball. Lightly spray mixer bowl with oil and return dough. Cover with a damp kitchen towel (not terry cloth) and let rise at room temperature until doubled in size, about 1 hour.
PREHEAT oven to 450F. Line a baking sheet with parchment. Sprinkle with flour. Turn dough onto a lightly floured counter. Cut into 6 equal wedges. Shape and roll each wedge into a smooth ball. Transfer to prepared sheet and cover with same kitchen towel. Let stand until doubled in size, 30 more min.
WHISK milk with yolk in a small bowl. Fill a large pot with water 2 in. deep. Boil, then add baking soda carefully, as it will bubble up. Reduce heat to medium-low and simmer. Add dough balls, 2 at a time, and simmer for 30 sec on each side. Remove, draining well with a slotted spoon and blotting bottom of spoon on a kitchen towel, and return to baking sheet. Brush with egg wash. Using a serrated knife, score a shallow cross on top of each bun. Sprinkle with remaining 1/2 tsp salt.
BAKE in centre of oven until dark golden brown, 17 to 20 min. Remove from oven and transfer to a rack to cool completely.
Nutrition (per serving)
- 43 g,
- 1 g,
- 2 g,
- 751 mg.
Ingredient tip: It’s critical to use active dry yeast (not quick-rise).