- 300 ml milk
- 1 tsp. sugar
- 2 pcks. instant active yeast
- 500 g Küchenmeister wheat flour T405
- 2 tsp. baking powder
- 2 tsp. salt
- 1/4 tsp. lemon juice
- 2 tbsp. olive oil
- 12 almonds
- 1-2 tbsp. butter
Mix together the yeast with the flour, baking powder, sugar and salt, and form a well in the middle. Combine the milk with the lemon juice and olive oil, before pouring it into the well. Beginning with an electric hand mixer and then finishing with your hands, knead the dough for 5-8 minutes, or until the dough is smooth and elastic. Now place the dough in a large greased bowl and cover with cling film. Leave the dough to proof in a warm place for 30 minutes, or until the dough has visibly grown.
Preheat the oven (electric 180°C / circulated air 160°C). Line a baking tray with parchment paper.
Punch the air out of the dough before tipping it out onto a floured surface and briefly kneading. Divide the dough into ca. 12 equally sized portions. Roll each portion into a ball, and using a clean pair of scissors cut 5-6 small slits around the outside of each ball, making sure to leave the center untouched. Now press an almond into the middle of each "pumpkin" and place on the baking sheet. Bake the bread buns for 20-25 minutes, or until they have become golden brown.
Melt the butter. Remove the bread buns from the oven and immediately brush with the melted butter. Transfer the buns to a wire rack to cool.