Pea-filled buns baked in the oven
Description
Homemade baked goods for tea. The familiar taste of these buns brings back memories of childhood and school days. I made them using a traditional recipe with pea puree – my family loves them very much. These buns go perfectly with compote, milk, and tea. They bake quickly and turn out delicious.
Instructions
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Step 1
1. First, prepare the yeast dough (using a sponge method). Dissolve the yeast in warm water or milk, add sugar, salt, and a few tablespoons of flour. Let the sponge rise for about 30 minutes, then knead the dough.
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Step 2
2. It's better to place the sponge in a warm spot.
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Step 3
3. I planted it twice, and the third time I spread it out in small balls. Meanwhile, while the dough was rising, I prepared the pea puree.
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Step 4
4. Grease the table with vegetable oil and knead the dough thoroughly.
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Step 5
5. Roll out the dough into balls of equal weight.
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Step 6
6. Prepare the filling for about an hour: place peas into cold water and bring to a boil, constantly skimming off the foam. Do not rush to add salt so that the peas become soft. Meanwhile, sauté the onion and add it to the puree at the end of cooking. Remember to stir the porridge constantly to prevent burning. The puree is ready—let it cool down.
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Step 7
7. Lightly grease the surface with vegetable oil and roll out each ball. Place a tablespoon of filling in the center (if making medium-sized buns) and wrap them up.
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Step 8
8. Be sure to let the buns rest before placing them in the oven, so they rise once again and become fluffier. Brush the surface with egg and bake at 180 degrees for 20-25 minutes.
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Step 9
9. You can use various fillings for the buns, but I preferred pea purée. The result amazed my family both in appearance and taste!