Dumplings and filled pastries
These cheese buns are made by filling yeast dough with kashar cheese, shaping it into rounds, and baking. A two-stage rise gives the buns a soft interior and lightly crisp tops.
Dissolve the yeast and sugar in the lukewarm milk. Add the egg and butter, then mix in the flour and salt to form a soft dough.
Cover the dough and let it rise in a warm place for 45 minutes, until doubled in size.
Mix the shredded kashar cheese with the parsley.
Divide the risen dough into equal pieces. Flatten each into a round, place some filling in the center, gather the edges, and roll into a ball.
Arrange the shaped buns on a baking sheet, cover, and let rise for another 20 minutes. This second rise helps them puff evenly in the oven.
Bake in an oven preheated to 190°C / 375°F, until the tops are golden.
Freeze the shaped, unbaked buns on the tray before the second rise, then transfer them to a bag. Let them thaw and rise before baking as usual. Allergens: Contains wheat (gluten), milk and dairy (milk, butter, and kashar cheese), and egg.
İlk mayalanmayı 45 dakika yerine sıcak bir günde 30 dakikada tamamladım, ikinci mayalanmayı da aynı oranda mı kısaltmalıydım acaba? Ben yine de 20 dakika bıraktım, çörekler yeterince kabardı ama emin olamadım.
İkinci mayalanma gerçekten fark yaratmış, içi çok daha yumuşak çıktı. Sabah kahvaltısına harika gitti.
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