Print Recipe
 Buns with Cream of Nectarines Recipe
Buns are fragrant, rich, airy, with a delicate cream - it is simply impossible to stop!
Course Children's Food Ideas, Desserts Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes
Cuisine Czech Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Cream:
Dough:
Course Children's Food Ideas, Desserts Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes
Cuisine Czech Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Cream:
Dough:
Instructions
  1. Cream: Release the nectarines from the seeds.
    Cream: Release the nectarines from the seeds.
  2. Bake in the oven until ready, peel and puree.
    Bake in the oven until ready, peel and puree.
  3. RUB the yolk with sugar and starch. Add the cream and RUB again.
    RUB the yolk with sugar and starch. Add the cream and RUB again.
  4. Pour the cream mixture into the mashed nectarines and mix well. Cover with plastic wrap. Put in a microwave at 600 W and cook for 1 minute.
    Pour the cream mixture into the mashed nectarines and mix well. Cover with plastic wrap. Put in a microwave at 600 W and cook for 1 minute.
  5. Remove from the microwave and mix, the cream is already slightly thickened. Cover again and cook for 1.5-2 minutes.
    Remove from the microwave and mix, the cream is already slightly thickened. Cover again and cook for 1.5-2 minutes.
  6. Get out of the microwave, mix, cream such as we need! Stick the film in contact and completely cool, send it to the refrigerator.
    Get out of the microwave, mix, cream such as we need! Stick the film in contact and completely cool, send it to the refrigerator.
  7. Dough: Dilute the yeast in water. Beat the yolk 1 with a fork. Mix flour, sugar, salt, vanilla and milk powder.
    Dough: Dilute the yeast in water. Beat the yolk 1 with a fork. Mix flour, sugar, salt, vanilla and milk powder.
  8. Add the yolk and yeast mixture to the flour and knead the dough. I did the kneading manually.
    Add the yolk and yeast mixture to the flour and knead the dough. I did the kneading manually.
  9. Place the dough on the work surface. Knead it for at least 5 minutes. Stretching in different directions...
    Place the dough on the work surface. Knead it for at least 5 minutes. Stretching in different directions...
  10. Without taking your hand off the dough, roll the ball on the surface... stretch and roll again...
    Without taking your hand off the dough, roll the ball on the surface... stretch and roll again...
  11. ... until the dough is smooth and elastic. We do not add a single gram of flour during the kneading process! Look at the photo at the beginning of the batch and after.
    ... until the dough is smooth and elastic. We do not add a single gram of flour during the kneading process! Look at the photo at the beginning of the batch and after.
  12. Straighten the dough into a layer, grease the top with oil, close the edges and cut into pieces.
    Straighten the dough into a layer, grease the top with oil, close the edges and cut into pieces.
  13. It is not very easy to mix the oil in the dough, but gradually it absorbs it. To check the readiness of the dough, pull one edge gently pulling it to the side, if the edge is not torn, the dough is kneaded well.
    It is not very easy to mix the oil in the dough, but gradually it absorbs it. To check the readiness of the dough, pull one edge gently pulling it to the side, if the edge is not torn, the dough is kneaded well.
  14. Roll the dough into a ball and place in a warm place for 40 minutes.
    Roll the dough into a ball and place in a warm place for 40 minutes.
  15. Knead the dough and spread it out in a circle 20 cm in diameter. Cut into 12 segments.
    Knead the dough and spread it out in a circle 20 cm in diameter. Cut into 12 segments.
  16. Each segment is formed into rolls. Cover them and leave them to rest for 15 minutes.
    Each segment is formed into rolls. Cover them and leave them to rest for 15 minutes.
  17. Spread each ball into a flat cake. It is better to do it in the palm of your hand.
    Spread each ball into a flat cake. It is better to do it in the palm of your hand.
  18. Collect the tortilla again in a ball and form into a bun.
    Collect the tortilla again in a ball and form into a bun.
  19. Put the rolls in a warm place for 30-40 minutes. Then carefully brush with the beaten yolk Bake in a preheated 185"C oven for 12 minutes. Focus on your oven.
    Put the rolls in a warm place for 30-40 minutes. Then carefully brush with the beaten yolk Bake in a preheated 185"C oven for 12 minutes. Focus on your oven.
  20. Ready-made buns completely cool on the grill.
    Ready-made buns completely cool on the grill.
  21. Using a Chinese chopstick, make a hole in the bun (side). Pierce almost to the end and gently rotating inside in a circle, thus making room for the cream.
    Using a Chinese chopstick, make a hole in the bun (side). Pierce almost to the end and gently rotating inside in a circle, thus making room for the cream.
  22. The cream is placed in a cooking bag with a round nozzle and deposited in the buns.
    The cream is placed in a cooking bag with a round nozzle and deposited in the buns.
  23. Cream turned out more, so you can safely bake 18 buns. Moreover, they fly away at the moment! And the cream, my husband finished with a spoon, wishing that I had prepared it even more!
    Cream turned out more, so you can safely bake 18 buns. Moreover, they fly away at the moment! And the cream, my husband finished with a spoon, wishing that I had prepared it even more!
  24. Um... how delicious it is!
    Um... how delicious it is!
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