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Step 1: Prepare the Dough
Activate the Yeast: In a small bowl, combine 10g of dry yeast, 1 tablespoon of sugar, and 100ml of warm water. Stir gently and let it sit for about 5-10 minutes, or until the mixture becomes frothy. This means the yeast is activated and ready to use.
Mix Wet Ingredients: In a large mixing bowl, combine 1.5 cups of warm milk, 100ml of oil, 1 egg white (reserve the yolk for later), 1 tablespoon of vinegar, and the activated yeast mixture. Stir well until all the ingredients are fully incorporated.
Add Dry Ingredients: Gradually add 5.5 cups of flour and 1 teaspoon of salt into the wet mixture, stirring with a wooden spoon or using your hands. Mix until a soft dough begins to form.
Knead the Dough: Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until the dough is smooth, soft, and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time, until it’s manageable but still soft.
Let the Dough Rise: Shape the dough into a ball and place it in a greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap, and let the dough rise in a warm place for about 1-1.5 hours, or until it doubles in size.
Step 2: Prepare the Filling
Mix the Filling: While the dough is rising, prepare the filling by combining your favorite cheese (crumbled or grated) with fresh chopped parsley in a small bowl. Set aside. You can adjust the amount of filling based on how cheesy you want the buns to be.
Step 3: Shape the Buns
Divide the Dough: Once the dough has risen, punch it down to release the air. Transfer the dough to a lightly floured surface and divide it into equal portions, depending on the size of the buns you want. For medium-sized buns, divide the dough into 10-12 portions.
Shape and Fill the Buns: Take each portion and roll it into a ball. Flatten the ball slightly and place a spoonful of the cheese and parsley mixture in the center. Fold the edges of the dough over the filling and pinch them together to seal, forming a bun. Place the filled buns, seam side down, on a baking sheet lined with parchment paper.
Grease the Buns: Once all the buns are shaped, brush each one generously with melted butter to give them extra softness and flavor.
Step 4: Let the Buns Rise Again
Second Rise: Cover the baking sheet with a clean towel and let the buns rise again for about 20-30 minutes in a warm place. This second rise ensures the buns will be fluffy and light when baked.
Step 5: Bake the Buns
Preheat the Oven: While the buns are rising, preheat your oven to 180°C (350°F).
Brush with Egg Wash: In a small bowl, whisk together the reserved egg yolk with 1 teaspoon of milk. Brush the tops of the buns with the egg wash to give them a golden, glossy finish.
Bake: Place the buns in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown and the buns are cooked through.
Cool Slightly: Once baked, remove the buns from the oven and let them cool slightly on a wire rack before serving.
Step 6: Serve
Enjoy Warm: Serve the fluffy cheese and herb stuffed buns warm. They’re perfect on their own or alongside a bowl of soup, a fresh salad, or as part of a breakfast spread.
Cooking Tips:
Type of Cheese: You can use a variety of cheeses for the filling, depending on your preference. Feta, mozzarella, cheddar, or a mixture of soft and hard cheeses work well.
Vinegar in the Dough: The addition of vinegar helps to tenderize the dough and gives the buns a slight tang, which complements the savory cheese filling.
Make-Ahead Tip: You can prepare the dough ahead of time and store it in the refrigerator overnight. Just bring it to room temperature and allow it to rise before shaping the buns.
Additional Fillings: Feel free to add other ingredients to the filling, such as chopped olives, sun-dried tomatoes, or sautéed spinach, to enhance the flavor.
Storage:
Refrigeration: Store any leftover buns in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 160°C (320°F) for 5-10 minutes to refresh them.
Freezing: You can freeze the unbaked buns after shaping them. Place them on a tray to freeze until solid, then transfer them to a freezer-safe bag. When ready to bake, thaw the buns in the refrigerator and let them rise before baking as directed.
Nutritional Facts (Per Serving, Based on 12 Buns):
Calories: 250-280 kcal
Protein: 8-10g
Fat: 12-15g
Carbohydrates: 25-30g
Fiber: 2g
Sugar: 2-3g
Sodium: 250-300mg
These buns are a good source of protein from the cheese and egg and offer a balance of carbohydrates and fats, making them a filling and satisfying snack or meal component.
Frequently Asked Questions (FAQs):
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