Recipe detail

Directions

Sift both types of flour into a larger bowl. Sprinkle fresh yeast (or sprinkle dried), sugar, salt, egg on the flour and pour 250 ml of lukewarm milk on it. We will start processing the dough. While kneading, we can still add the remaining milk. We want the resulting dough to be softer, even slightly stickier than sourdough for cakes.
Knead the dough in a bowl with wet hands, form a loaf and leave it to rise until doubled in volume in a preheated and switched off convection oven.
Roll out the leavened dough on a floured board to a thickness of about 1 cm, cut out squares and put a spoonful of jam (ideally thick) into each and close the bun so that the jam cannot leak out.
With a closed palm, shape the bun nicely into a round shape and place it on a greased, perforated baking sheet with the seam facing down.
In the meantime, we will prepare a "steam bath" in your convection oven. Leave space between them, as they will expand during steaming. Buns are steamed on the above program.
After steaming, we take them out and immediately rub them with oil or fat so that they do not dry out on the surface.
We serve them sprinkled with sugar, poppy seeds, nuts or grated gingerbread and doused with melted butter.