Description
Crispy Korean buns with a creamy filling.
Ingredients
Scale
- 250 grams of wheat flour
- 150 ml of water
- 30 grams of sugar
- 5 grams of salt
- 7 grams of dry yeast
- 100 ml of heavy cream
- 50 grams of icing sugar
Instructions
- In a large bowl, mix the flour, sugar, salt, and dry yeast.
- Add the water gradually while mixing until a homogeneous dough is formed.
- Knead the mixture for about 10 minutes until smooth.
- Cover the bowl with a clean cloth and let the dough rest in a warm place for 1 hour or until it doubles in size.
- While the dough is resting, whip the heavy cream with the icing sugar until soft peaks form. Reserve in the fridge.
- Once the dough has risen, gently punch it down to release the gases and divide it into small portions.
- Roll out each portion and place a tablespoon of the cream filling in the center.
- Seal each bun well, making sure the filling is completely covered.
- Preheat a skillet with a little oil in the bottom over medium heat.
- Fry the buns on both sides until golden and crispy, about 3-4 minutes per side.
- Remove the buns from the skillet and let them drain on paper towels.
- Serve the buns hot and enjoy their delicious creamy interior.
Notes
- Make sure to let the dough rise in a warm place.
- You can substitute heavy cream with whipped topping for a lighter version.
- Prep Time: 15
- Cook Time: 20
- Category: Pastry
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bun
- Calories: 150
- Sugar: 8
- Sodium: 200
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 1
- Protein: 3
- Cholesterol: 30
Keywords: Korean buns, crispy buns, creamy filling, desserts, easy recipes