Roll Bun
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the yeast dough:
- 370 g wheat flour, type 550
- 21 g yeast, fresh
- 1 teaspoon sugar
- 200 ml water
- 1 teaspoon, leveled salt
- 50 g butter, soft
For the filling:
- 175 g butter
- 50 g wheat flour, type 5
- 3 teaspoons black cumin
- 2 teaspoons paprika powder, noble sweet
Print Recipe
Pin Recipe Instructions
- Put the flour in a bowl, make a well in the middle and crumble the yeast into it. Add sugar and some of the water and stir carefully with a fork. Let rise for about 10 minutes. Add the remaining dough ingredients and knead everything into a smooth dough. Let it go until the volume has visibly increased.
- For the filling, knead all ingredients, roll out into a rectangle (18 x 15 cm) and refrigerate.
- Knead the risen dough well on a floured work surface and roll out into a rectangle (38 x 16 cm). Pour the filling on top and fold in the dough, pressing down the edges. Roll out again into a rectangle (38 x 16 cm). Place the two short sides one after the other on the middle of the dough so that 3 layers are on top of each other. Roll out again into a rectangle (38 x 16 cm), place the short sides back on the middle of the dough and refrigerate.
- Roll out into a rectangle (40 x 20cm), roll up from the long side and cut into 8 slices. Place the slices on a baking sheet and gently press the center of each bun with a wooden spoon handle.
- Bake in a preheated oven at 200 ° C for 25-30 minutes.
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