Prep 30 mins
Cook 15 mins
This Maori bread recipe was taken from the MaoriFood website. If you want to be more creative. Purchase some peaflour tortilla from your supermarket. Cut one tortilla in half and lightly smear with water, wrap around each bun and place back into the muffin tins. Put the Criollo breads back into a hot oven for approx 2 minutes or until the tortilla is slightly crisp. Remove from the muffin tin and serve with garlic butter. If you have any left over in the morning cut one in half spread with butter and toast in a fry pan or griddle. Place poached eggs on top and you won't be sorry.
- Place water, yeast and sugar into a small bowl and whisk thoroughly to remove any lumps.
- Place 5 cups of flour into the large bowl.
- Add the water, yeast and sugar to the flour and mix with a wooden spoon.
- The key to this bread is for the dough to be sloppy to start and bring it back to a soft consistency with the addition of the last cup of flour.
- Spread the last cup of flour onto a clean bench and place the sloppy dough on top of the flour.
- Gently knead the dough into the flour.
- Preheat oven to 180°C.
- Grease the muffin tins.
- Cut the dough into 115gm balls and hand knead them in the palm of your hand by folding the sides into the bottom of each bun making sure that the top is smooth.
- Place each bun into the hole of the muffin tin.
- Place the muffin tin into the warming draw to 'prove'.
- This should take approx 35 minutes or until the dough has doubled in size (proved).
- Once the buns have proved remove from the warmer and place onto the middle rack of a hot oven for 15 minutes.
- Once the buns are ready and golden brown remove from the oven flip the buns so they have been slightly removed from the sides of the muffin tins.
- This allows the steam to be released and will stop your from buns from being tainted by the muffin tins.
- Allow to cool.