Imported from the web
Fluffy Mozzarella-Stuffed Buns
“Soft and fluffy buns, prepared using a kneading-in-a-bag technique and filled with mozzarella cubes. They are brushed with beaten egg and baked until golden.”
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Ingredients
- 600 g wheat flour
- 2 g salt
- 25 g sugar
- 8 g dry yeast (Described in the transcript as dry yeast; the description mentions “levadura en polvo”.)
- 300 ml lukewarm water (The quantity is not specified in the source; estimated for dough hydration.)
- 25 ml olive oil (For the dough.)
- 300 g mozzarella (Cut into cubes.)
- 1 egg (Beaten with a fork for brushing the buns; approximately 50 g edible portion.)
- 30 ml olive oil (For greasing the baking tray; appears in the source under the “Sauce” section.)
Steps
- 1
Put the flour into a large, sturdy Ziploc bag.
- 2
Add the salt, sugar, and dry yeast.
- 3
Pour the lukewarm water and 25 ml of olive oil into the bag. Since the source does not specify the amount of water, add it gradually until the dough becomes soft and slightly sticky.
- 4
Seal the bag and knead the dough through the plastic until it becomes elastic and smooth.
- 5
Leave the dough to rise in the bag for 30 minutes in a warm place, until it visibly increases in volume.
- 6
Turn the dough out onto the work surface and knead it briefly to release excess air.
- 7
Place the dough between two egg-carton trays, following the technique shown in the video, to create evenly spaced indentations.
- 8
Cut the mozzarella into small cubes.
- 9
Place one cube of mozzarella into each indentation in the dough.
- 10
Fold the dough over the mozzarella and separate the portions, then shape them into stuffed balls, sealing the cheese well inside.
- 11
Grease a baking tray with 30 ml of olive oil.
- 12
Place the buns in the tray, leaving a little space between them so they can expand.
- 13
Leave the buns to rise for another 20 minutes.
- 14
Crack the egg into a bowl and beat it with a fork until smooth.
- 15
Brush the surface of the buns with the beaten egg.
- 16
Bake in a preheated oven at approximately 180°C for 35 minutes, until the buns are puffed and well browned on the surface.
- 17
Remove the buns from the oven and let them cool slightly before serving.
Notes
The source does not specify the amount of water or the oven temperature; the water was estimated at 300 ml and the baking temperature at 180°C. The egg-carton technique should only be performed with clean, uncontaminated trays; they must not be placed in the oven. Serve the buns warm, while the mozzarella is still soft.
Nutrition per serving
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