Fluffy Cheese and Dill Buns

Name: Fluffy Cheese and Dill Buns
Prep time: 50 min
Cook time: 2 h 40 min
Total time: 3 h 30 min
Yield: 30 pieces
Ingredients: 100 ml warm water; 3/4 packet dry yeast (5 g); 100 ml warm milk; 20 g sugar; 1 large egg; 375 g all-purpose flour (type bl55); 1/2 teaspoon salt; filling; 150 g fresh cow's cheese (or urda/ricotta); 1 small egg; 1 generous sprig dill; 1 sprig green onion; salt, black pepper; pieces: 30

June 1, 2016

Appetizers Lacto-Ovo Vegetarian Recipes Oven Recipes

Super fluffy mini buns with cheese filling. Very adorable, for the child in all of us. They're ideal for picnics.

Ingredients

100 ml warm water
3/4 packet dry yeast (5 g)
100 ml warm milk
20 g sugar
1 large egg
375 g all-purpose flour (type BL55)
1/2 teaspoon salt

Filling

150 g fresh cow's cheese (or urda/ricotta)
1 small egg
1 generous sprig dill
1 sprig green onion
salt, black pepper

Pieces: 30

How to prepare fluffy cheese and dill buns

Dissolve the yeast in warm water with a little sugar. Leave in a warm place until it rises and becomes foamy (about 10 minutes).
If making the dough with a bread machine, just put the ingredients in the order given in the recipe (beat the egg first). Set the machine to the kneading+rising program.
If making the dough by hand, beat the egg well. Then add the milk and sugar. Add the risen yeast and mix. Finally, incorporate the flour in 3-4 batches, mixing well after each. You'll get a fairly soft, sticky dough that you need to knead until it pulls away from the sides of the bowl (about 10-15 minutes by hand or 5 minutes in a stand mixer). Place the dough in a greased bowl, cover, and leave in a warm place until doubled in volume (about 1 hour).
Turn the risen dough out onto a floured surface. Stretch it a bit with your hand, just enough to fold it in quarters. Put the folded dough back in the bread machine bowl (or container) and let it rise again until doubled (another 1 hour).
Prepare the filling: mash the cheese well with a fork until crumbly. Season with salt and pepper, tasting. Add the egg and mix well. Add the finely chopped green onion and dill.
* if the cheese is extremely dry and the egg doesn't bind it and it stays crumbly, add a little sour cream
Turn the dough out onto a floured work surface. Cut pieces from the dough. Roll into logs of roughly equal thickness. Cut the logs into pieces (about ping-pong ball size).
Flatten each piece in your palm. Place 1 level teaspoon of filling in the center. Lift the edges and seal, pressing well all around. Roll gently between your palms to give it a slightly elongated bun shape (like a mini baguette).
Place the formed buns on a baking tray, sealed side down, spaced apart to allow room for rising.
Put the trays in plastic bags and let rise in a warm place for about 25 minutes.
Meanwhile, preheat the oven to 170°C. Bake the buns for 15 minutes (or until nicely golden on top).