Cool stuffing, everything I love! And, of course, a fun way to shape buns. Everyone is surprised how I make buns. Trying another recipe for savory yeast dough. Either buns or pies!
The flour is sifted, the milk is warm (36-37 degrees), the butter is soft, that’s all the preparation.
Pour flour into a larger cup. We make a depression in the flour and pour warm milk into it, add sugar and yeast. Mix milk with yeast and sugar, capturing part of the flour. Leave for 2 minutes, so we activate the yeast (quick brew).
Then add eggs and salt.
Knead soft dough.
Add soft butter to the dough last. We knead for a few minutes. The finished dough sticks slightly to the hands and table.
We put the dough into a cup and let it rise under the film in a warm place for 40-60 minutes. Preparing the ingredients for the filling. I have a spiced turkey breast and cheese.
Cut the breast and cheese into identical small squares.
Lightly dust the table with flour and slightly knead the dough. Divide the dough into 70 g pieces and round. I got 11 kolobok blanks. Let the koloboks stand under the plastic for 10 minutes.
We turn on the oven and heat up to 200 degrees. We dust the table with flour. Roll each bun of dough into an oblong cake.
We make three cuts from one edge of the cake, spread three pieces of cheese and meat in the center.
We form a bun according to the principle of weaving braids from four strands, crossing the strips of dough one time.
Put the buns on a baking sheet covered with parchment. We give the buns time to proof (20 minutes).
Then stir the yolk with milk. Lubricate the buns with yolk and send them to the preheated oven.
We bake buns with meat and cheese for 7-10 minutes at a temperature of 200 degrees. Gorgeous dough, soft as down! And you can experiment with the filling.
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