Muesli Stangen Recipe
Recipe Courtesy Jane Mason
The Book of Buns
Stangen translates as ‘rods’. Not a gorgeous name but definitely a gorgeous bun. Juicy and tasty, someone once told me that these were the best buns they had ever eaten. Please, I beg you, throw away those ghastly cereal bars that are full of highly refined ingredients and preservatives. These buns are portable, last for several days, and really fill you up. If you must eat breakfast on the run – eat these.
- Soaked muesli
150g muesli of your choice (the sugar-free kind is best and I like lots of fruit and nuts but appreciate you may not)
- 150g cold water
- 300g wholemeal or spelt flour (or a mixture)
- 50g dark or light rye flour
- 1.5g instant yeast, 3 g dry yeast, or 6 g fresh yeast
- 250g water
- 6g salt
- 2–3 tablespoons molasses, honey or maple syrup
baking sheets lined with non-stick parchment paper
Makes 10 buns
Put the muesli in a little bowl, cover with the water and allow to soak for at least
1 hour before making the dough. You can leave it all day or overnight if you want.
If you are using instant or fresh yeast, put all the ingredients, excluding the soaked muesli, into a big mixing bowl and bring them together into a big ball. Turn the ball out onto the counter and knead it for a good 10 minutes. It will be sticky and that is okay.
If you are using dry yeast, put the flour into a big mixing bowl and make a well. Sprinkle in the yeast and pour in 100 g of the water. Cover and allow to rest for 15 minutes. You may or may not get a beige sludge on the top of the water, but don’t worry – what is important is to dissolve the yeast. Add all the other ingredients, excluding the soaked muesli, and bring them together into a ball in the bowl. Turn the ball out onto the counter and knead it for a good 10 minutes. It will be sticky and that is okay.
Pop the kneaded dough back into the bowl, cover and allow to rest for 20 minutes. Add the soaked muesli, squishing it into the dough thoroughly. Cover again and allow to rest for 2–3 hours or overnight/all day in the fridge if you like.
Pull the very sticky dough out onto a floured surface.
Preheat the oven to 220°C (425°F) Gas 7 before you start as these buns do not require a second rise.
Divide the dough into 10 equal portions and roll each portion into a tight ball (see How to shape a tight ball, below).
Fill a big dinner plate with muesli. Roll a ball of dough around on the plate and stretch it out at the same time to make a sausage about 10 cm long. Place on the prepared baking sheet. Repeat with the rest of the dough, leaving some space between each bun.
Flatten the buns slightly so they are no more than about 1.5 cm thick and then spray or brush liberally with water. Bake in the preheated oven for 20 minutes. Remove from the oven and allow to cool on a wire rack before eating.
This recipe is from The Book of Buns by Jane Mason. This gorgeous collection of more than 50 authentic, easy-to-follow recipes means you will be baking freshly baked buns at home over and over again. From all over the world, there is a bun to suit almost every occasion. Legend has it that buns were developed to enable poor people to buy bread with dignity. Not being able afford a loaf was humiliating because it was impossible to buy just a slice or two. There is every kind of bun on this beautiful book and the recipe instructions are brilliantly clear and are often accompanied by step-by-step photography which makes it both fun and easy to bake buns as part of your every day repertoire.
This recipe has been shared with permission from Rylands Peters & Small and is from The Book of Buns by Jane Mason. Priced at £13.00
• please note that the two photo's added below are from Vanessa's test recipe in response to Peter's comments.
[caption id="attachment_2149" align="alignnone" width="680"] As Peter has pointed out below this is a somewhat wet mix but bear with this recipe. Use a little wholemeal flour when you handle the dough and be patient as it will come together.[/caption]