Yemeni buns

Yemeni buns

INGREDIENTS:
Makes about 28-30 buns
530 g all-purpose flour
125 g soft butter
120 ml milk
1 egg
2 egg whites
1 sachet (11 g) dry yeast
1 tablespoon sugar
1 level teaspoon salt

For spreading:
2 yolks
1 tablespoon sunflower oil
1 tablespoon milk

nigella (black sesame seeds) for sprinkling

PREPARATION:
Heat the milk and the sugar up to about 35-40°C. Add the yeast and stir. Leave it to activate for about 5 minutes.
Pour half of the flour into a bowl and mix it with the salt. Make an indentation in the center and put the slightly whisked egg whites and egg, soft butter and the yeast mixture into it. Begin by stirring with a spoon and adding some of the flour. Once the mixture thickens enough, continue kneading by hand. Add more flour as needed so that you get a soft but not sticky dough. Leave it to rest for about 45 minutes, covered with plastic wrap.
Divide the dough into walnut-sized small balls (in my case each with a weight of 33 g). Press onto each of them with your hand and then again by pressing make the edges thin, forming something like a hat. Then fold the edges as shown below.

Yemeni buns

Yemeni buns

Yemeni buns

Place the bread buns into a wide baking tray and on a sheet of baking paper, leaving some distance between them because they will become bigger during the baking. Spread a mixture of whisked yolk with milk and sunflower oil onto them and sprinkle with nigella (black sesame seeds).

Yemeni buns

Bake in a pre-heated oven at 200°C for about 15 minutes or until they brown.

Yemeni buns

Yemeni buns

Yemeni buns

Yemeni buns

Yemeni buns