Japanese Buns with Raspberry Filling Recipe
Homemade buns according to this recipe are incredibly tender and soft, like fluff. In theory, you can cook with my jam without adding, but you can add any other sweet filling. This dough makes 16 small or 8 large buns. The portion is not designed for a large family, so if you have a large family, double the amount of ingredients.
Servings
12
Cook Time
60minutes
Servings
12
Cook Time
60minutes
Ingredients
Instructions
  1. Dilute yeast in warm milk, set aside for 10 minutes. Sift the flour and mix with sugar and salt. If you like sugar sweeter, you can add 40-50 g. Knead the dough for 8-10 minutes.
  2. Knead the dough into a small tortilla and brush with butter. Knead for another 5 minutes. If necessary, if the dough sticks strongly to your hands, sprinkle the table with flour, quite a bit. Cover the dough and remove it for proofing in a warm place where there are no drafts, so that it doubles in volume.
  3. The dough should be kneaded in the form of a small tortilla and divided into 16 parts or depending on how many large buns you want. Form balls, cover with a damp warm towel or cling film and leave to come up for 15 minutes.
  4. Knead each piece a little, lay out the filling and pinch the edges. We put it in a mold, cover it and take it out again to delay until it increases in volume.
  5. Bake in a well-heated oven at 170 degrees for 20-25 minutes. The buns must be removed from the mold, otherwise they will fog up. Cool completely.
  6. You can just sprinkle with powdered sugar or, as I like, decorate with melted chocolate.
  7. BON APPÉTIT!
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