Meat and Cream Cheese Filled Bans
At first glance, it seems that there is nothing new, so usual recipe. However, minced meat, with the addition of cream cheese gives quite particular taste, texture and absolutely new flavor.
- 500 ml of warm milk
- 20 g of fresh yeast (7 g dry)
- 2-2,5 tsp salt (to taste)
- 2.3 tsp sugar (to taste)
- 400 ml strong flour (about 12,4% protein)
- 600-700 ml AP flour
- 100 g of melted cooled butter
- 400 g ground beef
- 1 tblsp drawn (ghee) butter (vegetable oil)
- 1 medium sized onion (chopped)
- 2 tsp ground sweet paprika (smoked)
- 100 g cream cheese
- 1/3 tsp cayenne pepper (1 tablespoon sweet chili sauce)
- salt, ground black pepper
- Grease or line a baking pan with parchment paper (circular, rectangular, square).
- Dissolve the yeast in the small amount of warm milk. Mix well and leave for 10-15 minutes. Add the rest of the milk and stir well.
- In a bowl sieve together strong and AP flour. Gradually adding the flour, make an elastic dough. Add the salt and butter at the end. Knead the dough thoroughly for 10-15 min, shape into a ball and leave covered until doubled in size.
- Preheat the heavy bottom pan with 1 tablespoon drawn butter. Add the onions and over low-med heat until starts to turn golden (approx 2-3 minutes). Add the minced meat and, stirring occasionally, fry until cooked (7-10 minutes). Remove from the heat, cool slightly.
- Add to cream cheese. Season with paprika, black, cayenne pepper (sauce chili), salt and mix thoroughly, cool.
- Turn the dough out onto a floured working desk, punch down and divide into 14-16 pieces (depending on desired size) Roll each piece into a circle. Place 1- 2 tablespoons filling in center of each circle. Brush edges with a little water, bring up edges of dough around filling, stretching dough just until edges meet; pinch to seal. Place buns seam side down on prepared baking sheet. Cover and let rest for 15 minutes.
- In small bowl, beat egg yolk with 1 tablespoon water. Brush evenly over buns. Bake for 15 to 20 minutes or until buns are golden brown. Transfer buns to a wire rack, cool slightly. Serve warm.
Instead of the strong flour you can use 100 % AP flour. But in this case I would recommend milk mixed with water in 1:1 ratio. The amount of salt and sugar depends on personal taste. Amount of flour can vary in the range of 100 ml, it depends on the variety, grinding, climatic conditions, etc. The dough should not be dry, but it should not be sticky. In a stuffing it is possible to add spices to taste.