Lepinja

450g bread flour
1 tsp yeast
1 tbsp sugar
120ml milk
240ml water
1 tsp salt

1. Place a medium pan over a low heat and add the milk, warming to body temperature. Check by dipping your finger in, don’t let the milk become too hot. Remove the milk to a bowl then mix in the sugar and yeast. Leave to react for 10 minutes.

2. Add the water to the milk and mix together. 

3. Sieve the bread flour and salt into a large mixing bowl. Slowly add the milk solution, stirring gradually until a wet dough forms.

4. Sprinkle a little extra flour onto a flat surface and your hands, then begin to knead the dough by hand for at least 10 minutes. Once done, return to the mixing bowl and cover with cling film to prove for 1 hour.

5. After 1 hour, remove the dough from the bowl and repeat step 4 for the second prove.

6. Prepare a baking tray with greaseproof paper then leave to one side. Return to the floured surface and divide your dough into 6 equally sized balls. Knead each for 2 minutes then use a rolling pin to flatten each into roughly circular discs approx. 2 cm in thickness.

7. Carefully tuck the outer edges of the discs underneath until a dome-like bun shape has formed, which is fully supported in the middle. Place on the baking tray and cover with cling film for a final 20 minute prove.

8. Pre-heat the oven to its highest possible temperature. Place a separate baking tray filled with water at the bottom of the oven. This will provide steam to ensure a nice crust on the buns.

9. Remove the cling film and bake the breads for 10 minutes or until a golden-brown crust has formed.

Use oat milk if you don’t consume dairy. Don’t forget to put the tray of water in the oven!