Step 5: Shape & proof again
- proofed dough
Once proofed, punch the dough down and portion it into 6, ~100-gram pieces. Work each piece into a tight ball with your hands.
Place a ball in the center of each mold and gently press down with a bowl or your palm to spread the dough out a bit in the mold.
Cover with an inverted baking sheet or plastic wrap and let buns rise until doubled in size or fully expanded into the ring molds, about 1.5-2 hours.
During the last part of proofing, preheat an oven to 350°F/176°C.