Discard Sourdough A challah bun is made from sourdough starter scraps. Soft buns with dark chocolate chips. Breakfast or afternoon coffee go well with these beautiful sourdough buns.
Ingredient
The Dough:– 1 package 2 ¼ teaspoons active dry yeast– 1 cup warm water no more than 110°F [43°C]– 1 teaspoon sugar– 4 ½ to 5 cups bread flour or 5 ½ to 6 cups bleached all-purpose – 2 teaspoons sea salt– ⅓ cup sugar– 3 egg– ¼ cup peanut corn– 1 cup sourdough discardFor the egg wash:– 1 egg– 1 tsp sugar– 1 Tablespoon water
Direction
1
Add warm water, yeast, and a teaspoon of sugar to a dough hook-attached mixer. Blend well. Wait 5 minutes for the yeast to bloom. Wait until it blooms before slowly adding 1 cup of flour.
2
Add eggs one at a time and mix. Mix in the remaining sugar and oil. Combine. Include sourdough scraps.
3
Turn the mixer to medium-low and slowly add the remaining flour until combined. Pause the machine as you add each cup of flour to scrape and incorporate the flour.
4
Low-speed mixing for 12 minutes incorporates dough. Make sure to rest your mixer to avoid burning it out. Add flour 1 tablespoon at a time if needed. Dough will be sticky but firm.
5
Remove dough from mixer bowl and place on clean counter or work surface. Knead dough for a minute on the counter. Mix in chocolate chips.
6
Form the dough into a ball and place it in an oiled bowl (I swish it around the bottom and flip it over to cover it in a light film of oil). Cover with plastic wrap and let rise at room temperature until doubled (1-1 1/2 hours).
7
After rising, punch down the dough.Divide dough into 18 equal pieces. Form balls and place on two parchment-lined baking sheets.Cover loosely with plastic wrap or a clean kitchen towel and let rise for 30 minutes in a draft-free area.
8
Heat oven to 350 F. Baste with egg wash (egg, a tablespoon of water, and sugar in a small bowl) before baking. The buns should be golden brown and 190° inside after 18–20 minutes.