Makes 22 buns These Polish baker’s sandwiches are best prepared the day before and baked fresh for breakfast the next morning.
560g strong white bread flour, plus extra for dusting 10g fine sea salt 50g caster sugar 12g fresh yeast 190g full fat milk 3 eggs, plus 1 beaten egg for brushing 65g unsalted butter, softened Slices of salty ham and strong melting cheese, such as Koldamer Sea salt and ground black pepper 1 tbsp poppy seeds
Line a baking tray with baking paper. Put the flour, salt and sugar in a bowl and combine. Make a well in the centre of the flour.
In another bowl, add the yeast to the milk and stir until dissolved, then whisk in 3 eggs. Pour into the well in the flour, then gently bring the dough together. Once it starts to come together, transfer it to a work surface (don’t add any extra flour).
Use the heel of your hand to push the dough into the work surface and “stretch and tear”, as in the bagel recipe, for 6-8 minutes. Shape into a ball, put it back in the bowl, sprinkle with a little flour, then cover and leave to rest for 10 minutes.
Return the dough to the work surface, then slowly add the butter, about 15g at a time, stretching and tearing until fully incorporated. Continue to stretch and tear for 1 minute, then form into a ball. Put back in the bowl, cover and rest for 10 minutes.
Divide the dough into 40g pieces and roll them into smooth balls. Place them on the prepared tray and pop them into the fridge for 20 minutes to firm up.
Take the dough balls out of the fridge and slice in half horizontally, using a very sharp knife. Remove the tops and pile in the ham and cheese with a good sprinkling of salt and pepper. Put the tops back on and arrange on the lined baking tray so that they are nearly touching. Brush generously with the beaten egg and sprinkle with poppy seeds.
Leave to prove for 1 hour, then cover loosely with cling film and put in the fridge overnight.
Next day, remove from the fridge and leave for about 1 hour, to come up to room temperature.
Preheat the oven to 200°C, gas mark 6. Remove the cling film from the buns and pop them into the oven for 18 minutes, until golden brown.