1 package of instant yeast
1/4 cup of warm water
1/2 cup of butter or margarine at room temperature
1/4 cup of milk powder
2 tablespoons of salt
3/4 cup of boiling water
1 1/4 cups of whole wheat flour
1 cup of wheat fiber
1 egg lightly beaten
1 3/4 cups of all-purpose flour
1 package of instant yeast
1/4 cup of warm water
1/2 cup of butter or margarine at room temperature
1/4 cup of milk powder
2 tablespoons of salt
3/4 cup of boiling water
1 1/4 cups of whole wheat flour
1 cup of wheat fiber
1 egg lightly beaten
1 3/4 cups of all-purpose flour
Dissolve the yeast in warm water
In a large bowl, combine the butter, milk powder, and salt
Pour the boiling water over the mixture and mix until the butter melts
Add the whole wheat flour, wheat fiber, and mix well
Add the yeast and egg
Add 1 cup of all-purpose flour and beat well
Add the remaining flour and knead with your hands until you get a firm dough
Grease the dough with a little oil
Cover with plastic wrap and refrigerate for at least 2 hours or up to 4 days
Let the dough down and divide it into 24 equal pieces
Shape each piece into desired form and place on a baking sheet lined with parchment paper, leaving about 7 cm of space between the puffs
Allow the puffs to rise in a protected area for 1 hour or until they have doubled in volume
Bake in a preheated oven at 200°C for 12 minutes or until golden brown
Serving warm
Serves 6-8 people.
