The half-nights are tender and slightly sweet muffins, perfect for filling with savoury or sweet ingredients. They are ideal for snacks, dinners, celebrations or to accompany a special breakfast.
Ingredients (for 20-25 rolls):
- 500 g of strong flour
- 100 g sugar
- 80 g butter at room temperature
- 250 ml milk
- 2 eggs
- 25 g fresh yeast
- 1 pinch of salt
- 1 beaten egg (for painting the buns)
Elaboration (Traditional):
- In a large bowl, dissolve the yeast in the warm milk. Add a tablespoon of sugar and leave to stand for 10 minutes until foamy.
- Add the eggs, remaining sugar and butter to the yeast mixture. Stir well.
- Add the flour little by little, together with the pinch of salt, until a smooth dough forms.
- Knead the mixture for 10 minutes until smooth and elastic. Place the dough in a lightly greased bowl, cover with a cloth and leave to rest in a warm place for 1 hour or until doubled in size.
- Divide the dough into small portions, form into balls and place them on a baking tray lined with parchment paper. Leave to rest for another 1 hour.
- Preheat the oven to 180°C. Brush the rolls with the beaten egg and bake for 12-15 minutes or until golden brown.
Preparation (Thermomix):
- Add the milk and the crumbled yeast to the Thermomix mixing bowl. Program 2 minutes, 37°C, speed 2.
- Add the sugar, eggs and butter. Mix for 30 seconds on speed 3.
- Add the flour and the pinch of salt. Knead for 3 minutes on pin speed.
- Leave the dough to rest in the mixing bowl for 1 hour or until it has doubled in volume.
- Remove the dough from the mixing bowl, divide into small portions and form into balls. Place on a baking tray lined with parchment paper and leave to rest for a further 1 hour.
- Preheat the oven to 180°C. Brush the rolls with the beaten egg and bake for 12-15 minutes or until golden brown.
Preparation time:
- 3 hours (including rising time)
Suggested presentation:
- You can serve the half nights filled with ham and cheese, or with chocolate cream for a sweet version.
- Add a little icing sugar on top for a decorative touch if you are presenting them for a special occasion.
Additional advice:
- If you want to give your half-nights an extra touch of softness, you can add a little honey to the mixture.
- For a glossy finish, be sure to brush the rolls well with the beaten egg before baking.
- These rolls keep well in an airtight bag for 2-3 days, and can also be frozen once cold.
Calories and nutritional data (per bun):
- Calories: 210 kcal
- Protein: 8 g
- Fat: 12 g
- Carbohydrates: 48 g
- Fibre: 2 g
Dare to make these delicious half-nighters and surprise your guests with homemade muffins full of flavour - don't forget to leave your star rating and share your opinion!
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