Homemade cabbage and mushroom buns baked in the oven
Description
Delicious baked goods for the whole family. I don't know a single person who is indifferent to homemade buns—how about you? Golden, soft, fragrant buns with your favorite filling can be taken to school or work, on hikes or trips, and they'll even come in handy when visiting friends. I suggest you try this recipe, which explains how to make them.
Instructions
- 1
Step 1
First, prepare the dough. Add sugar and yeast to warm milk.
- 2
Step 2
And mix thoroughly until the sugar and yeast are dissolved. Let it stand for about 10–15 minutes in a warm place.
- 3
Step 3
Sift flour into a bowl, add salt and soft butter.
- 4
Step 4
Rub the flour with butter and salt.
- 5
Step 5
Then add the eggs (reserve one yolk for brushing the buns) and the yeast solution. Knead until smooth dough forms. Cover it with a towel and place in a warm spot to let it rise.
- 6
Step 6
Now let's prepare the filling. Squeeze the sauerkraut and sauté it in a pan until soft. If the cabbage contains a lot of juice, drain it in a colander to let the excess liquid drip off.
- 7
Step 7
If you don't want to use mushrooms in the filling, skip this step. Finely chop the mushrooms and onion, then sauté in vegetable oil until cooked through.
- 8
Step 8
Add the mushrooms with onions to the cabbage, mix well, and season the filling with salt and black pepper to taste.
- 9
Step 9
Divide the dough into small pieces and shape each piece into a flat round. Place the filling on top.
- 10
Step 10
Shape the buns, carefully sealing the edges. Place the buns seam-side down and let them rise for about 15-20 minutes. Then brush with a mixture of yolk and a spoonful of milk.
- 11
Step 11
Bake the buns in a preheated oven at 200 degrees for about 25 minutes. But watch their appearance, as ovens may vary! Once they are nicely browned, take them out. Spritz the buns with water and cover with a towel for 5-7 minutes.