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These little buns stuffed with melting cheese, minced meat, tomato sauce and spices are deliciously comforting. With their super-soft crumb, these little filled savoury brioches are a pure delight! Warning: addiction in sight...
In the same style, I think you'll really like this falafel burger or this avocado burger.
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💙 Why you'll love them
- They're really easy to make.
- They're extremely soft and crumbly, thanks to a Japanese technique called Tangzhong (don't panic, it's child's play!).
- They're perfect for a gourmet aperitif with friends or family.
🥛 Ingredients
These are the main ingredients, and the quantities can be found in the recipe card below.
- Flour: all-purpose flour
- Water for the Tangzhong.
- Milk: regular cow milk
- Soft butter.
- Brown sugar and fine salt.
- Instant dry yeast
- Egg - ideally pasture-raised organic. You can refer to the Eco Tips I've written on eggs to help you choose the right ones.
- Tomato sauce: the one you like, with basil, plain, with arrabiata, ...
- Cheddar cheese: I recommend buying it in blocks and grating it yourself, it's so much better!
- Minced meat
🥰 Chef's tips
- As European, I'm used to working in grams and milliliters. For this recipe, I really recommend using a digital scale, which is much more precise. That way, you'll be sure to succeed with your recipes.
- Leave the Tangzhong to cool: if you add it to the bun dough while it's still hot, it may throw the dough off balance. I really recommend incorporating it when it's barely warm.
- Knead the dough for the recommended time in your food processor: this is what will give the buns that stringy crumb. It will also be easier to work with when kneading by hand.
- How to know if the dough has been kneaded enough Press lightly with your finger. If the dough more or less returns to its original shape (not completely), it's done!
- Don't neglect pushing times: the buns will push twice for 2h30. Among other things, this is what gives it a soft crumb.
- Tip for successful sprouts: I usually put my dough in a bowl and stick some cling film over it. I turn on my oven at 86°F/30°C and once it's hot, I turn it off and open the door for about ten minutes. Then I put the bowl down and leave it to grow (I do this for both sprouts).
- Be careful with the amount of tomato sauce: if you use more, you risk soaking the dough...
- Let the filling cool before placing it in the buns, otherwise you risk soaking the dough too.
- Brush the buns with the egg yolk-milk mixture the recommended 3 times: this is what will make them as golden as they are fluffy.
- To bake: use natural convection (especially not convection heat), place your buns in the middle of the oven and don't overcook them.
💡 Frequently Asked Questions
Tangzhong is a method used in Japan to obtain an incomparable crumb in buns, breads or brioches. To make it, simply cook water and flour together. The ratio of flour to water is 1:5. As a general rule, Tangzhong should not exceed 8-10% of the total flour weight.
I've never tried it, but as the dough is quite sticky, I'd recommend using a food processor. I use the Prospero food processor from Kenwood, which is the best value for money I've found (and it's multi-functional). If you don't have one, try making the dough with well-floured hands, but I can't guarantee the result.
Just add a little flour!
Of course!
❄️Storage / freezing
These stuffed buns are best just out of the oven. However, you can store them in an airtight container for around 2 days. Don't put them in until they're cold, otherwise they'll soften.
If they harden, don't hesitate to put them in the microwave for a few seconds to enjoy them warm: this will make them soft again. Personally, I put them in for 10 seconds, but every microwave is different.
You can also freeze them: once cooked, leave to cool. Then place them in a freezer bag, write the date on the bag, squeeze out as much air as possible and close the bag. Put them in the oven for ten minutes at 320°F/160°C to defrost, then put them in the microwave for a few seconds to make them soft again.
🇺🇸 Other American gems
If you make these stuffed buns, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Stuffed buns
Ingredients
For the Tangzhong:
- 3 ⅛ tablespoons all-purpose flour (24g)
- ½ cup water (122g)
For the buns:
- 3 cups flour (370g)
- ¾ cup milk (170g)
- ¼ cup butter (60g)
- 1 tablespoon brown sugar
- 1 teaspoons fine salt (6g)
- 1 ½ teaspoons instant dry yeast (5g)
For the egg wash:
- 2 tablespoons milk
- 1 egg yolk
For the filling:
- 1 onion
- 1 garlic clove
- 7 oz ground meat (200g)
- 3 tablespoons tomato sauce
- 1 tablespoon dried oregano
- 1 pinch Cayenne pepper
- 1 tablespoon ground cumin
- 1 tablespoon ground paprika
- 1 cup cheddar cheese freshly grated (110g)
- salt to taste
- black pepper to taste
Instructions
- To prepare Tangzhong, place the flour and water in a saucepan over low-medium heat. Stir constantly with a whisk until the dough has thickened, then leave to cool in a small bowl (it must be barely warm to use).
- In the bowl of your food processor, combine the flour, milk, butter, brown sugar and salt.
- Add the Tangzhong and leave to knead for 2 minutes, before adding the baking powder.
- Knead for 5 minutes at slow speed, then 10 minutes at medium speed. Place the dough on a floured work surface and knead for a final 1-2 minutes. Tip to determine whether the dough has been kneaded enough: press lightly with your finger. If the dough more or less returns to its original shape (but not completely), it's ready! Cover and let rise at 82-86°F/28-30°C (see notes) for 1h30.
- 45 minutes before the end of the rising time, start preparing the filling: in a frying pan with a drizzle of olive oil, sauté the finely chopped onion and garlic until translucent. Then add the minced meat, tomato coulis, oregano, cayenne pepper, cumin, paprika, salt and pepper.
- Fry until cooked through, then leave to cool (very important to avoid soaking the buns). Grate the cheddar cheese and set aside.
- Degas the dough and cut into 5 pieces. Roll them out and top with the minced meat mixture and freshly grated Cheddar, then shape into pretty balls (see video in article). In a small bowl, mix 2 tablespoons of milk and an egg yolk. Brush this mixture over each ball with a silicone brush.
- Let rise for a further 20 minutes at 82-86°F/28-30°C. Preheat your oven to 390°F/200°C in natural convection/static heat mode, top and bottom, brush the buns again and place them in the middle of the oven for 15 minutes.
- Once out of the oven, brush them one last time with the egg yolk-milk mixture, before enjoying.
Notes
- As European, I'm used to working in grams and milliliters. For this recipe, I really recommend using a digital scale, which is much more precise. That way, you'll be sure to succeed with your recipes.
- Tip for successful rises: I usually put my dough in a bowl and stick some cling film over it. I turn my oven on to 86°F/30°C and once it's hot, I turn it off and open the door for about ten minutes. Then I set the bowl down and leave it to rise (I do this for both rises).
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