Mushroom Stuffed Bun

Ingredients

• For the dough: For the dough:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• 1 tablespoon sugar 1 tablespoon sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) warm milk 1/2 cup (120ml) warm milk
• 2 tablespoons unsalted butter, melted 2 tablespoons unsalted butter, melted
• For the mushroom filling: For the mushroom filling:
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 8 ounces (225g) mixed mushrooms, finely chopped 8 ounces (225g) mixed mushrooms, finely chopped
• Salt and pepper to taste Salt and pepper to taste
• For the egg wash: For the egg wash:
• 1 egg, beaten 1 egg, beaten
• 1 tablespoon milk 1 tablespoon milk

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 4g
• Carbohydrates (total, sugars): 48g, 5g
• Protein: 9g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   In a small bowl, dissolve the yeast and sugar in warm milk. Let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and melted butter.
3. 3.
   Mix the ingredients together until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
5. 5.
   Meanwhile, prepare the mushroom filling. Heat olive oil in a skillet over medium heat. Add the chopped onion and garlic, and sauté until translucent.
6. 6.
   Add the chopped mushrooms to the skillet and cook until they release their moisture and become tender. Season with salt and pepper to taste. Remove from heat and let it cool.
7. 7.
   Preheat the oven to 375°F (190°C).
8. 8.
   Punch down the risen dough and divide it into 8 equal portions. Roll each portion into a small circle.
9. 9.
   Place a spoonful of the mushroom filling in the center of each dough circle. Fold the edges over the filling and pinch to seal, forming a bun shape.
10. 10.
    Place the stuffed buns on a baking sheet lined with parchment paper. Brush the buns with the egg wash.
11. 11.
    Bake for 20-25 minutes or until the buns are golden brown.
12. 12.
    Remove from the oven and let them cool slightly before serving.

Treat your ingredients with care...

• Mushrooms — Make sure to finely chop the mushrooms to ensure a consistent texture in the filling.
• Active dry yeast — Check the expiration date on the yeast package to ensure its effectiveness. If the yeast doesn't froth after dissolving in warm milk, it may be inactive, and the dough won't rise properly.

Tips & Tricks

• For a richer flavor, sauté the mushrooms in a combination of butter and olive oil.
• Experiment with different mushroom varieties to add complexity to the filling.
• Serve the Mushroom Stuffed Buns warm with a dollop of sour cream or a side of pickles for an authentic Polish experience.
• These buns can be made ahead of time and reheated in the oven for a quick and satisfying meal.
• Feel free to add grated cheese to the filling for an extra indulgent twist.

Serving advice

Serve the Mushroom Stuffed Buns as a main course accompanied by a fresh green salad or a bowl of soup. They can also be enjoyed as a snack or appetizer.

Presentation advice

Arrange the Mushroom Stuffed Buns on a platter, garnished with fresh herbs such as parsley or chives. The golden brown color of the buns and the savory mushroom filling will make for an enticing presentation.