Krustis are wheat rolls which get a vey crisp crust because of their form which cause their crust to crack unregulary in the oven.
The rolls are very easy to form and they look very nice.
I choosed a similar recipe for my variation of Krustis as I used for the “Normal rolls”. But this time I add more Butter to the dough and this higher fat content makes the crumb softer. I think I come closer to my ideal roll!
The poolish and the fact that the dough rise slowly overnight give the rolls a very nice complex taste.
This rolls have the potential to become my new favourite Breakfast rolls.
yields 18 rolls
- 250g flour Type 550
- 250g Water
- 1g fresh yeast
- 800g flour
- 40g Egg white
- 85g Milk
- 300g Water
- 100g Butter
- 3g fresh yeast
- 20g Salt
In the morning: Mix all ingredients for the Poolish and ferment for 12 hours on a warm place (about 25°C).
In the evening: Dissolve the yeast in the milk, add water, flour, egg white, salt and Poolish and knead 5 min at slowest speed, then around 11 min on fast speed until complete gluten development. Now butter and knead for about 2 min until complete incooperated.
Ferment overnight (8 – 10 hours).
The next morning: Divide the dough into pieces of about 100g each. Roll each piece into a 30 cm band, then cut the band into two half of 15 cm length each. Place one half over another and roll them into a log.
Proof the roll seam side down for 60 min. Heat the oven to 250°C in the meantime. For glazing cook starch with water and let cool to room temperature
Before baking turn them upside down and bake at 250°C for 20 minn with steam. Open the oven doorto release the steam, glaze again and bake another 10 min to get a crispy crust.
I send this entry to yeastspotting, Susans weekly showcase of yeast baked goods