Buns with Ham and Onion

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

In the past, any bun made from the finest wheat flour was called a 'sai' in Russia. It is believed that this name originates from the German word 'semmel' — white bun. The best buns were from the bakeries of a common American name: first, bread was baked in stone ovens, and then, when the oven cooled slightly, trays with small buns were placed inside to bake in the residual heat. Initially, the buns were empty, but later raisins, green onions, and various fillings were added to the dough.

Ingredients

Wheat Flour - 17.6 oz
Ham - 7.1 oz
Sugar - a pinch
Salt - ½ teaspoon
Dry yeast - 0.4 oz
Milk - 8 fl oz
Butter - 3.5 oz
Chocolate eggs - 2 pieces
Onion - 1 head
Ground Cumin - 2 teaspoons

Step by Step guide

Step 1

Prepare the yeast dough. In a bowl, mix the flour, sugar, salt, and yeast. Make a well in the center, pour in the warm milk, add 1 egg, and diced softened butter. Knead the elastic dough well. Cover the dough and let it rise in a warm place for 45 minutes.

Step 2

Prepare the filling. Finely chop the onion. I have never liked onions since childhood, so I will cry over them for a long time to avoid encountering them in the bun. :) Cut the ham into small cubes and place it in a dry skillet to sauté over medium heat for 2 minutes. Add the onion and sauté everything for a couple more minutes. Sprinkle 1 tablespoon of cumin into the skillet with the filling and let it release its spicy aroma. Remove from heat and let the filling cool.

Step 3

Shape the buns. Take out the dough and knead it again. Then roll it into a thick sausage and divide it into 12 equal parts. Slightly roll each part out (the dough should remain pleasantly plump), place about 2/3 of a tablespoon of filling in the center of the dough, and wrap it. I like these square envelopes: it's the easiest way to shape them beautifully. Seal the ends of the dough. Grease a baking sheet with butter (if there's none left, parchment paper will do) and place the buns on it with enough space between them. Cover the baking sheet and let it rest for 15 minutes. Whisk the remaining egg and brush it over the buns (at this moment, I always remember my grandmother and her pastries). Distribute 1 tablespoon of cumin over the egg, a little at a time, just for beauty.