28x Buns in 45 min.

Add the fresh yeast to the bowl of luke-warm water and pulverize the yeast into the water

Mix the dissolved yeast into the water with a hand whisk. Check beneath the glass bowl if the yeast is completely dissolved.

Whisk the psyllium husks together with the yeast-water mixture with the hand whisk and let the mixture soak for 5 min.

In the meantime, beat the eggs and sugar together in the food-processor or with a hand mixer for 2-3 minutes until it becomes a white and fluffy egg foam

Add all other ingredients to the mixing bowl (food-processor) with the egg-sugar mixture, and the psyllium-yeast-water jelly last

Knead with the dough hook for approx. 5 min in the food-processor with increasing strength

Form 28 equal sized buns (approx. 75 g dough per bun) and place them on a sheet of baking paper on a baking rack

Brush with milk or water

Sprinkle the buns generously with black Nigella seeds and/or sesame seeds as the toppings

Let the buns rise one time only for 15 min, while the oven heats up to 200°C/400°F (hot-air)

Bake the buns for 20 min. at 200°C/400°F

Let the ready-made buns cool completely on a cooling rack