Fragrant pastries filled with cream cheese, coated with butter, herbs and garlic.
Cooking time
(your participation is required)
40 min.
Number of servings
6
Ingredients
Instant yeast
1 teaspoon
Salt
½ teaspoon + for filling
Flour
550 g + for sprinkling
Butter
200 g
Garlic
4 cloves
Fresh parsley
taste
Preparation
-
1.
Combine water, yeast and 50 g sugar. Add salt and gradually add flour. Knead soft dough.
You may need more or less flour.
-
2․
Cover the bowl with the dough and leave it at room temperature for about 1 hour until it doubles in size.
-
3․
Divide the dough into six equal parts. Roll them into balls and place them on a baking sheet lined with parchment, about 5 cm apart.
-
4.
Leave the pieces at room temperature for about 45 minutes.
They should double in size.
-
5.
Preheat oven to 180°C. Beat 1 egg with a fork. Brush the buns with it and bake them for 20-25 minutes until golden brown. Cool.
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6․
In a saucepan, combine butter, 2 eggs, 25 g of sugar, milk, chopped garlic and chopped herbs. Cook in a steam bath, stirring continuously until the sand dissolves.
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7․
Preheat the oven to 200°C. Make three deep cuts on the buns.
-
8.
Mash the cream cheese and 50 g of sugar with a spatula. Carefully fill the mixture into the slits of the buns.
It is more convenient to do this using a pastry bag.
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9.
Dip each piece into the warm butter-egg mixture. Place the remaining cream cheese and sugar in the center. Sprinkle with salt.
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10.
Transfer the buns to a baking sheet and bake for about 10 minutes until they are golden brown.
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