Oven-baked cabbage buns
Description
Homemade pastries for tea. The buns turned out golden and beautiful. The shine on the buns depends on the egg wash. If you dilute the egg with milk, you won't get a bright shine; if you use only the yolk, the buns will be darker and more golden. The color shown in my photo is achieved by using beaten whole egg (white and yolk together). Serve cooled down or slightly warm.
Instructions
- 1
Step 1
To prepare the dough, sift the flour. In a separate bowl, mix 1 cup of milk, 1 tablespoon of dry yeast, 1 teaspoon of salt, and 2 tablespoons of sugar. Activate the yeast. Pour the milk-yeast mixture into the flour and knead the dough. Add 3 tablespoons of vegetable oil and knead the dough again.
- 2
Step 2
We'll get this kind of dough.
- 3
Step 3
Place it in a bag. Leave it on the counter at room temperature for 1 hour. Then transfer to the refrigerator overnight. The dough will rise overnight.
- 4
Step 4
Shred the cabbage into thin strips.
- 5
Step 5
Sauté the cabbage in vegetable oil, covered. Season with salt and pepper while cooking. Then remove from heat and let cool.
- 6
Step 6
Divide the dough into small balls. Roll out one ball of dough into a thin pancake. Place the filling in the center.
- 7
Step 7
Join the edges of the dough and shape into a pie.
- 8
Step 8
Thus, shape all the buns from the available dough and filling.
- 9
Step 9
Preheat the oven to 200 degrees. Brush the buns with beaten egg. Place in the oven and bake for about 25 minutes. There is no need to let the buns rise before baking.