@nomantepotante

21 hours ago

Caramelized Cabbage Buns

Dough:

140g milk
1 egg
2 tbsp sugar
5g instant yeast
360g flour
6g salt (1 tsp table salt)
40g butter (room temp.)

Filling:

1 small-medium onion (finely chopped)
200g mushrooms (roughly cubed)
1 small carrots (grated)
350g cabbage (finely cut)
1/4 tsp baking soda
Salt&pepper

Method:

1. Make the dough 1 day or 2 hours in advance: mix the wet ingredients and instant yeast. Add in the flour and knead until it’s smooth. Add in the butter and knead until the dough no longer sticks. It’s gonna be messy but this part is the definition of ‘’trust the process’’. Add the dough into a floured bowl, cover it with cling foil and a towel. Keep it in a warm place for 1-1,5h or until it no longer bounces back when pressed.

2. Make the filling: fry the onions with a sprinkle of salt and pepper. Once they turn translucent, add the mushrooms. Fry for another 4 minutes. Add in the cabbage, shredded carrot and baking powder (it will speed up the caramelization process). Once the cabbage is fully cooked, transfer the mixture onto a plate to cool down.

3. Once the dough has proofed, take it out onto a floured surface. Shape into a thick round pancake and split down the middle into two, then into four and repeat until you have 8 pieces. Shape them into balls and set aside covered with plastic film. Take one ball and roll it out with a rolling pin into a pancake. Place 1 tbsp of the filling in the middle and fold up the sides to form a ball. Set aside onto a baking sheet and repeat with the rest. Cover them with a towel and let them rise for about 1,5 hours or until they no longer bounce back.

4. Preheat the oven to 180C. Beat 1 egg with a splash of milk and brush it over the buns. The egg will give you the best shine but you can also just use milk or cream. Bake them for around 15-20 minutes. They’re done when the bottom is hard and the top springs back.

37 |