Comments on: Deliciously Satisfying Muesli Buns

By: Weekend Bakers

Weekend Bakers — Wed, 27 May 2020 10:53:17 +0000

In reply to Margaret.

Hello Margaret,
Yes, that would be fine to use. It works best if the protein content of your flour is not too low, so at least 11% or better still 12 to 13%. The wheat flour we use is organic and stone ground and has a protein (gluten) content of around 12.5%.

Enjoy the recipe and the result.

By: Margaret

Margaret — Wed, 27 May 2020 08:44:06 +0000

I have plain wheat flour, may I use it for e muesli bun recipe.

By: Weekend Bakers

Weekend Bakers — Thu, 13 Sep 2018 09:51:53 +0000

In reply to Elvira.

Hello Elvira,
Hard for us to judge if you by accident made a measuring mistake. If we stick to the recipe with our flour and ingredients, we do not get a very wet dough, just slightly sticky. In the recipe we describe what type of stickiness you should aim for and how the dough should feel. So that is why we also advice to first add 200 g of water and then gradually add more. Of course you can add less water, because it also very much depends on the flour you use and how the liquid is absorbed by it, how much is right in your case. So always use your experienced eye to judge and adapt if needed.

Hope you will try some more recipes of ours. Enjoy your baking and sharing!

Marieke

By: Elvira

Elvira — Sun, 09 Sep 2018 11:21:57 +0000

Lovely buns, they taste delicious! I was just wondering: should you use all 280 grams of water? I did, but my dough was very, very wet. Even wetter than a focaccia dough. Maybe something went wrong with the weighing. Because I’m an experienced bread baker, I did get it right by adding flour gradually until the dough was workable, but I’m not sure what went wrong. Maybe I made a mistake while weighing the ingredients. Is it something you recognize, or have heard of from others? I used my favorite biodynamically grown wheat flour from the wholefood store. Maybe I’ll try again in future, but there are so many delicious recipes on your website to bake, that it will take a while, I’m afraid ;-).
Kind regards,
Elvira

By: Weekend Bakers

Weekend Bakers — Thu, 13 Jul 2017 12:48:51 +0000

In reply to Hilary.

Hi Hilary,
Thank you so much for your lovey feedback. Adding the wheat gluten to get that extra push can give great results. Sorry the topping burned, maybe you can try to temper the oven after the buns and topping have reached the right browning and maybe if possible place the tray on a lower tier.

Happy bun baking!

By: Hilary

Hilary — Tue, 04 Jul 2017 22:43:32 +0000

Another great recipe! Thank you both. They not only taste delicious (reminiscent of hot crossed buns), but the smell is pure heaven. I really love the addition of the orange-lemon zest & sugar mixture, that adds a professional touch. I did add 1 tablespoon of vital wheat gluten to give it a little extra push. I topped with extra muesli before I let them rise, but the topping burned. I will use simple oats next time and give the burned topping I picked off to the deer standing outside my kitchen door, lured by the smell of baking buns and hoping I will share.

By: Weekend Bakers

Weekend Bakers — Fri, 31 Mar 2017 19:10:17 +0000

In reply to Dietrich H Look. Thank you Dietrich, will do so! Glad you like the recipe.

By: Dietrich H Look

Dietrich H Look — Sat, 25 Mar 2017 03:09:36 +0000

Baked these today, turned out great. The flavour is delicious and they rose as they should. Made them 100g each, a tad bigger.
In the recipe it might be helpful to mention to heat the water to about 120F before adding it to the mix.
Thanks for a great recipe, definately will make them again.

By: Weekend Bakers

Weekend Bakers — Thu, 08 Dec 2016 21:46:00 +0000

In reply to Karen.

Hi Karen,
The most important thing with proofing is the correct dough temperature in relation to the proofing time. Make sure your dough is around 25C and can proof in a warm place and also make sure your yeast is absolutely not past its sell by date. Check our tips on dough temp here: www.weekendbakery.com/posts…mperature/
“Double in size’ is not a very good indicator, you really need to use the poking test we describe in the recipe. Take your time, as much as needed, aim for the buns to be around 8 to 10 cm in diameter, the structure should be easy to bite into, the buns are firm, but not compact.

Hope this helps!

By: Karen

Karen — Fri, 02 Dec 2016 04:07:05 +0000

My buns came out quite small. I can’t tell from your picture what size they should be. Mine did rise but not doubled in size.

By: Zequek Estrada

Zequek Estrada — Thu, 09 Jun 2016 01:07:20 +0000

I’ve never tried Muesli buns. The picture of them looks tasty and it’s a plus since they’re healthy. I love when I can find a healthy recipe to try out.

By: Anna Gillard

Anna Gillard — Sun, 31 May 2015 11:01:51 +0000

Is there a conversion to this recipe that is not metric?

By: Weekend Bakers

Weekend Bakers — Sun, 05 Feb 2012 16:32:23 +0000

In reply to Olga.

Hoi Olga,
Zo leuk om van je te horen! Fijn dat de mueslibroodjes al zo goed gelukt zijn. Volgende keer een beetje ‘finetunen’ en dan zijn ze wellicht perfect zoals je ze hebben wilt.

Misschien is er een vervelende bacterie in je desem terechtgekomen, die kan soms ook in het meel zelf zitten. Kan gebeuren. Gelukkig heb je onze desem nog, hopelijk gaat ie nog een hele tijd door :).

Happy baking,

Marieke en Ed

By: Olga

Olga — Sun, 05 Feb 2012 13:22:14 +0000

Ik heb deze mueslibroodjes van de week gemaakt en ze waren echt heerlijk! De volgende keere moet ik z iets minder hard bakken, ik moet namelijk nog wel even wennen aan mijn nieuwe oven. En ook de temperatuur van het deeg was iets laag, waardoor het rijzen niet zo vlot verliep. Maar al met al een prima resultaat.

Jullie desem is ook nog steeds alive and kicking, van mijn eigen desem heb ik helaas afscheid moeten nemen toen hij op onverklaarbare wijze een vreselijke geur ontwikkelde…

Groetjes,
Olga