Mushroom Stuffed Buns

Ingredients for 1 servings:

• 500 g wheat flour type 550
• 250 ml milk
• 50 ml oil
• ½ cube of fresh yeast
• 1 large egg(s)
• 1 pinch of salt
• 5 tbsp sugar
• 500 g mushrooms
• 4 tbsp oil
• 2 m.-sized onion(s)
• 5 large garlic cloves
• 1 piece(s) ginger root, thumb-sized
• 3 tbsp soy sauce
• 1 tsp honey
• ½ tsp chili flakes
• 5 tbsp hoisin sauce, optional
• 25 ml milk
• 1 small egg yolk
• 100 g sesame seeds

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 30 minutes

vegetarian, Asian style, approx. 12 buns

For the dough, put the flour in a bowl. Gently warm the milk, add the sugar, and dissolve the yeast in it. Add the yeast milk, oil, and salt to the flour and knead everything into a smooth dough. Cover the dough and let it rise in the bowl in a warm place for 1 hour. Meanwhile, prepare the filling. Slice the onions. Finely chop the garlic and ginger. Clean the mushrooms (do not wash them), halve them, and slice them. Heat the oil in a pan. Sauté the onions until translucent. Add the garlic, ginger, and mushrooms and fry. Deglaze everything with soy sauce. Stir in the honey, chili flakes, and hoisin sauce. Let the filling cool slightly. Using a little flour, divide the dough into 12 portions. Shape each portion into a ball and flatten. Add about 2-4 tablespoons of the filling and seal again to form a ball. Place all the filled balls on a baking sheet lined with parchment paper. Cover the buns with a towel and let them rise for 30 minutes. Meanwhile, preheat the oven to 180°C (top/bottom heat). Whisk the milk with the egg yolk, brush the dough with it, and sprinkle with sesame seeds. Bake the buns for about 30 minutes and let them cool briefly. Tip: For a vegan version, omit the egg and honey and use soy milk instead of milk. The filling can be supplemented with tofu cubes.