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Homemade Butter Buns with Turkey Ham, Cheddar, and Cucumber
(0)
57 min
Under an hour
Knuspr-Küche
Diese fluffigen, hausgemachten Butterbrötchen sind der ultimative Snack für Groß und Klein. Mit einer speziellen Tangzhong-Methode zubereitet, bleiben sie besonders weich und saftig. Gefüllt mit feinem Putenschinken, herzhaftem Cheddar und knackig-frisch eingelegten Gurken sind sie perfekt für das nächste Picknick, die Lunchbox oder ein gemütliches Frühstück. Ein echtes Wohlfühl-Essen, das mit Liebe selbst gebacken wird!
Preparation method
Dough Preparation (Tangzhong & Pre-dough)
First, prepare the Tangzhong: Heat 60 g milk, 27 ml water, and 20 g flour (Type 550) in a small saucepan, stirring constantly with a whisk for about 2 minutes, until a thick paste forms. Let it cool.
Crumble the fresh yeast into a small bowl, sprinkle with 2 teaspoons of the sugar, and let stand for 10 minutes until it liquefies.
For the pre-dough, mix the liquid yeast with the remaining sugar for the dough (total 25 g) and 120 g lukewarm milk. Let it proof for another 10 minutes until bubbles form.
Chef's tip
If the cucumbers are too sour, they can be refined with a pinch of powdered sugar after draining.
The buns can also be baked in advance and frozen perfectly.
Ingredients
Nutritional values
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