Homemade Butter Buns with Turkey Ham, Cheddar, and Cucumber
57 min
Under an hour
Knuspr-Küche
Preparation method
Dough Preparation (Tangzhong & Pre-dough)
1
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.
2
Crumble the fresh yeast into a small bowl, sprinkle with 2 teaspoons of the sugar, and let stand for 10 minutes until it liquefies.
3
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
Price per portion:€ 1.45
Ingredients for Buns & Filling
You probably have at home
Nutritional values
Energy value
1736.36 kJ415 kCalFats
18 gCarbohydrates
45 gProtein
15 g
75 min
Quick
