Danube Buns Recipe

Danube Buns


500 gr. whole wheat flour
100gr. butter, melted
3 eggs + 1 egg yolk
25gr fresh yeast
2 tsp salt
2 tbsp white sugar
50 ml. milk, lukewarm
1 cup warm water

200gr. ricotta
100 gr. cooked ham, finely chopped
3 tbsp Parmesan cheese, finely shredded
ground black and white paper

How to make Danube Buns

Dissolve the yeast into 1 cup warm water and the milk.
In a small bowl pour 100 gr. from the flour, add the dissolved yeast, stir, cover and set aside until double in size.
Pour the remaining flour into a large mixing bowl, make a well in the center and add the eggs, the egg yolk, the melted butter, the salt, the sugar and the doubled yeast mixture. Stir with a wooden spoon until reach a very sticky dough. It's not well workable for hands. Cover and let rise in a warm place about 1 hour and 30 minutes.
In a deep dish whisk together the ricotta and the Parmesan cheese, add a dust of black and white paper, whisk. Add the cooked ham.
When the dough is ready take a little pieces with well floured hands, make a ball with a mandarin size, then flat it onto your hand. Place 1 tsp of the filling in the center and close again into a ball. Place it into a well greased and floured big round baking pan. Repeat until all dough is finished. Arrange the balls into the baking pan about 1/2 incha apart one of other. Cover and let rise again in a warm place about 1 hour and 30 minutes, or until there is no more an empty space between the balls.
Preheat the oven to 200°C.
Brush the buns with an egg yolk beaten with a little milk. Bake about 20 minutes. Cool on a wire rack before serving.

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