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1
Make the bread dough and do the first rising (until it is about twice its size).
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2
If using a bread maker, put in all the ingredients except for the oil and begin kneading.
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3
After about 10 minutes, add the oil.
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4
Divide the dough, then lightly deflate and round.
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5
Let rest for about 15 minutes.
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6
Use your hands to lightly press down on the dough to deflate, then use a rolling pin to press it into a 9-10 cm disc.
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7
If using a ring mold, grease the mold with shortening and place the dough inside.
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8
Let sit for the final rising (about 30 minutes) until the dough increases in size by about 50%.
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9
(You can either do this in your oven on the dough rising setting at about 40C, or at room temperature in the summer.)
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10
Bake at 180C for 13-15 minutes.
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11
If you'd like to top with sesame seeds, brush the tops with egg.
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12
(The top picture does not have sesame seeds).
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13
You can make these even without a mold.
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14
Cut in half, then fill with whatever you like.
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15
This recipe makes about ten 9 cm buns.
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16
This recipe can also make about six 10 cm buns (for 10 cm, I made my own rings).
