Transcription
Adjust the translation to your language (see pinned comments for more details). The full recipe is written, and a link to print the recipe is available in the description box. Yogurt (flaxseed) buns are extremely easy to prepare, light and fluffy, with a delicious tangy flavor reminiscent of sourdough bread. Dry ingredients: 180g (1 1/2 cups) golden flaxseed (finely ground), 14g (1 1/2 tablespoons) whole psyllium husks (ground to half their original size), 8g (2 teaspoons) baking powder, 2g (1/2 teaspoon) salt. Mix the ingredients well. Wet ingredients: 4 large fresh egg whites (140g) (room temperature) (see description for other egg options), 23ml (1 1/2 tablespoons) apple cider vinegar, 150g (1/2 cup + 2 tablespoons) Greek yogurt (room temperature). Mix the ingredients slightly. 60ml (1/4 cup) hot or boiling yogurt. Mix the water until a dough forms. For best results, weigh the ingredients. Divide the dough into 6 portions, each portion weighing 95 grams. Shape each portion into a ball (wet your hands to make it easier to handle). Sprinkle white sesame seeds on top (optional). Bake in a preheated oven at 180°C (350°F) on the bottom rack for 20 to 30 minutes. They will be ready when they are light to the touch. Wonderfully risen! Light and airy. Soft and tender. Deliciously tangy, reminiscent of sourdough bread. Crispy when toasted. Very delicious! Keto yogurt (flaxseed) buns.