These buns are very adaptable. I made these buns with Erin. She filled hers with a Korean BBQ Venison mix and the original recipe used a fish-potato mix. I think ham and cheese would also be lovely. Have fun experimenting.
For the dough
·
450 g all-purpose flour
·
1 tsp salt
·
100 g active fed starter
·
3 Tbsp. sugar
·
2 Tbsp. soft butter (not melted)
·
1 egg
·
1 cup milk
·
1 egg beaten for the egg wash
For the filling
·
2 cups of cooked sausage meat
·
1 cup of grated mozzarella
·
½ cup of pizza sauce
To make the dough
1. Place everything
except milk in a bowl of a stand mixer and start mixing on low speed using the
dough hook attachment
2. Add milk gradually
until everything is hydrated (it is okay to leave behind 1-2 Tbsp. of milk if
it’s too sticky)
3. Increase speed to
medium-low (2 on kitchen aid) and continue to knead/mix for about 3-4 minutes,
scraping down the sides of the bowl
4. Use a little flour to
help release the dough from the sides of the bowl
5. When the dough is
stretchy, strong and start to release from sides bring out onto a floured
surface
6. Continue to knead by
hand (use stretch and fold) until a smooth, soft dough is formed
7. Once the dough is
developed, place in a lightly greased bowl (glass or plastic), cover lightly
and place in a warm place to bulk (until almost doubled in size)
8. Should take about 3-4
hours or longer if temperature is low
9. Once bulked, gently punch
down the dough, mold into a ball again place in a air tight container and
refrigerate for retardation (slow fermentation)
10.
If you are baking on the same day, refrigerate only
for 2-3 hours and continue with the next step
11.
Take the retarded dough out and let it sit for
about 15 – 30 minutes or until soft enough to handle (should still be cold)
12.
Divide the dough in to roughly equal pieces (12
pieces 83 g each)
13.
Mold them into tight dough balls (just like when
making dinner rolls) set aside and cover with a tea towel to prevent drying
14. Leave them to rest for about 20 – 30 minutes
15.
Stretch each dough ball into a circle, place a bit
of filling, apply a little water around the edges and fold to form a triangle
16.
Place seem side down on a tray lined with parchment
17.
Continue with the rest and once done, loosely cover
the trays and place in a warm place to proof (about 2.5 hours in a warm place
or longer in a cooler place)
18.
Pre-heat the oven to 400 °F (200 °C) place a rack
in the center
19.
Once proofed, egg wash lightly and bake for 15
minutes or until top is golden brown
Serve with some pizza sauce for dipping if you like.
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