Bake for about 12-14 minutes at 200-220˚C

Chrono baking adventure of making Chrono Sesame Buns can begin. Essentially, the preparation of the dough is very simple and almost the same as for bread, the only different thing is the finalization of the form.

I always repeat, play a creative game with food preparation, change, combine, adapt. For pastries, I would replace some of the water with the same amount of sour cream. Such pastries can have an even better taste, and better freshness and they will be different from Chrono bread.

Activate the yeast in a small amount of water. Homogenize activated yeast, oil, optionally sour milk, and half of the powder mix. Knead the dough with a mixing spoon or spiral attachment on the mixer. When the mixture is even, gradually add the remaining amount of the Chrono mix along with constant stirring. Be persistent, the dough likes to be kneaded, it’s a bit sticky, but it does so to fight against you. When the dough is kneaded, when you feel its firmness under your fingers, it’s time for a break. Cover it and let it rest for about twenty minutes. The next step is to divide the dough into a certain size and weight. My suggestion is to make 10-12 buns of the same size. This amount is enough for the next 5 meals or more…

Shape the dough into a ball, if you don’t know how we will make a nice video on that topic as well. The next step is resting, rising, or as they say in the south, maturing the dough, (which I like very much) in a lukewarm place, protected from drying out for up to half an hour. I like to coat the dough with eggs right after shaping and cut it with a sharp knife while it is still small. Later it rises and looks like it’s from a bakery or even better. Pay attention to the volume, integral pastries can not have a large volume as a pastry with white flour.

Bake the dough for about 12-14 minutes. That’s it.