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Shanghai's Real Resource to Restaurants, where to eat in Shanghai?
   Your Real Resource For Shanghai's Restaurants 
 
Danube Buns Recipe,   2013-03-14
By zoridream
Ingredients
 
Dough:
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
 
filling:
200gr. ricotta
100 gr. cooked ham, finely chopped
3 tbsp Parmesan cheese, finely shredded
ground black and white paper
How to make Danube Buns
 
  1. Dissolve the yeast into 1 cup warm water and the milk.
  2. In a small bowl pour 100 gr. from the flour, add the dissolved yeast, stir, cover and set aside until double in size.
  3. 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.
  4. 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.
  5. 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. 
  6. Preheat the oven to 200°C.
  7. Brush the buns with an egg yolk beaten with a little milk. Bake about 20 minutes. Cool on a wire rack before serving.
Key  Words
 
bake baking butter cheese egg eggs flour fresh ham milk nut parmesan pie red salt small sugar white yeast
zoridream
I’m Bulgarian, but married in Italy. My dream is to become a chef one day. I love to cook almost everything and I like to ...
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