Sponsored. This post is made in collaboration with Bosch.
These easy to make muesli breakfast buns are the perfect treat for my fellow bread lovers out there, they are so easy to quickly whip together as no rising, double kneading or pre-heating of the oven is necessary! Besides from the fact that they are super easy to make, they are of course also so tasty and full of flavor from the muesli + super filing as well. I love to eat these in the morning with my homemade chia jam and a cup of matcha tea, so good!
I made the buns with the kitchen stand mixer from Bosch that I wrote about here, I have been using it along with the hand mixer for about a month now and I have only grown even more fond of both. I have always hated baking bread because of the kneading part, but now that I have these babies to take care of that for me I have been baking more than ever! I have not only used the stand mixer for kneading, but also the small had mixer that comes with hooks perfect for kneading smaller portions of dough. My sister and I baked a small batch of buns the other day and it felt a bit over the top to bring out the stand mixer for such a small portion, so we gave the hand mixer a try instead and it worked out perfectly!
I wish I could give a set to each and everyone of you guys, but unfortunately there can only be one winner – I promise to have another giveaway soon though! Aaaaaand the lucky winner is Cecilie Bresson!! I will send you an email later today about your contact information etc. – congratulations! ❤︎
The winner was drawn at random.
Ingredients – yields 9 muesli buns:
50 grams of baker’s yeast (block)
3.5 deciliter (equals about 1.5 cup) lukewarm water
1 tablespoon honey
1 tablespoon sea salt
5 deciliter (equals about 2 cups) wheat flour
3 1/2 – 4 deciliter (equals about 1.5 – 1.7 cup) wholegrain spelt flour
3 deciliter (equals about 1 + 1/4 cup) muesli*
*either use a store-bought muesli mix or make your own with oats + you favorite seeds, chopped nuts and dried fruit. I made mine with oats, pumpkin seeds, sunflower seeds, flaxseeds, chia seeds, chopped raisins and chopped almonds.
Simply add the water and baker’s yeast to a bowl (I used the bowl from my Bosch stand mixer to save on the washing) and stir until the yeast has dissolved into the water. Then add the salt, honey and egg and stir well. Start slowly adding the flour and muesli mix while mixing. Knead the dough throughly – if needed add more flour. I used my Bosch stand mixer to knead the dough, I cannot express how much I love not having to do this by hand!!
Divide the dough into 9 buns and place them on a baking tray lined with baking paper, top them with extra muesli or seeds if you’d like and pace the baking tray with the buns in a cold non-preheated oven and bake them for about 20 minutes at 200 c / 400 f. Make sure to keep an eye on them, the baking time varies immensely depending on the oven. The buns are ready when they turn lightly golden and are baked throughout, enjoy!
Note: The buns are suitable for freezing, so if our have space in your freezer I can recommend making a big batch.