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Fluffy steamed buns

ingredients

1 cube fresh yeast (leaven) 2 dl milk (leaven) 1 tsp granulated sugar (leaven) 1 tbsp semi-coarse flour (remove from 750g – leaven) 750 g semi-coarse flour 3 tbsp granulated sugar 1 pinch of salt 3 dl lukewarm milk 2 pcs egg jam for filling butter for spreading

progress

Trusted recipe for fantastic steamed buns.

1.

From yeast, flour, sugar and lukewarm milk prepare the sourdough starter. Put the remaining flour, sugar and salt in a deeper bowl, add the sourdough starter , eggs and make a dough. I keep adding the milk progressively, as it depends on the flour how much it ‘takes’.

2.

Put the dough in a warm place to rise. I tend to let it rise for 10 min, then knead it and let it rise again for about 25 minutes.

3.

On a floured board, roll out the dough to about 1 cm and cut out rounds with a glass which you then fill with jam. Last time I didn’t feel like cutting out the dough, so I cut the dough into squares with a knife. Glue them together well so the jam doesn’t run out and place them on a board, glued part down. Cover with a tea towel and leave to prove for about 10 minutes.

4.

Place the cakes in a steamer, brush lightly with butter and steam for 15 minutes.

5.

Place the hot buns on a plate also lightly buttered.

6.

Good taste!