Steamed buns
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ingredients
Cesto
500 g semi-coarse flour 400 ml milk (lukewarm) 2 tbsp granulated sugar 1 pk yeast 42g 1 pinch salt
Filling
strawberries raspberries crystal sugar
progress
Sweet lunch for small and big.
1.
In a little lukewarm milk, crumble the yeast, add a teaspoon of sugar and let the sourdough starter swell in a warm place.
2.
In a bowl, mix the flour, a pinch of salt and the sourdough starter. Using your hands, work the dough, then gradually stir in the remaining lukewarm milk. Knead the dough until it comes together.
3.
Shape the dough into a loaf, cover with a tea towel and leave to rise in a warm place for at least 1 hour
4.
Filling: We always rotate them and today we filled with strawberry-raspberry filling. Add the strawberries and raspberries to a bowl, add sugar to taste and mash a little with a fork. Leave the larger pieces.
5.
Transfer the risen dough to a floured board and roll out to a thickness of about 1 cm.
6.
Cut the dough into smaller squares. Take a square in the palm of your hand and add the filling in the centre. Close the dough on each side and shape into a bun.
7.
Place the rolls on a board, cover them with a clean dry tea towel and let them proof for 10 more minutes.
8.
Steam the buns for about 10 minutes and serve with melted butter, icing sugar and cocoa. Bon appetit.
