Mesogeiako Mesogeiako

Milk and honey buns

Enjoy them plain or with chocolate!


Group Weight / Volume
Mesogeiako 500 g
Flour Τ55% 500 g
Yeast 50 g
Sugar 100 g
Butter 40 g
Honey 40 g
Water (cold) 150 g
Milk (cold) 400 g


Place all the ingredients in the mixer, except for the chocolate drops, and knead until an elastic dough is formed. At
the end add the chocolate drops and mix evenly in the dough.
Rest the dough for 5 minutes (covered with a cloth or plastic sheet).
Cut the dough into 60-100 gr balls.
Rest the balls for 20 minutes and shape as desired.
Stew for 40' at 37 °C, with 75% humidity. Bake at 220 °C for 12-13 minutes.

You can add fruit, nuts, etc. instead of chocolate drops
You can also cut them like a sandwich and fill them with Chocomit, apricot jam or cream.
Lastly, you can sprinkle the bun with powdered sugar.

Milk and honey buns



For bread with a Mediterranean character and unique sourdough taste.