Cheesy Buns
Nutritional values
(Percentage of daily recommendation)
| Calorie | 85 cal. | (4 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.5 g | (2 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.2 mg | (2 %) | ||
| Vitamin K | 0.5 μg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1 mg | (8 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 33 μg | (11 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 2.7 μg | (6 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 50 mg | (1 %) | ||
| Calcium | 63 mg | (6 %) | ||
| Magnesium | 6 mg | (2 %) | ||
| Iron | 0.3 mg | (2 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 0 g |
Ingredients
- For the dough
- 50 milliliters Buttermilk
- ½ cube fresh Yeast (20 grams)
- 1 pinch sugar
- 60 grams melted butter
- 1 tsp grated Lemon peel
- 400 grams Pastry flour
- 1 tsp salt
- 125 grams grated Emmentaler cheese
- 1 egg
Preparation steps
Set aside about 50 grams Emmentaler cheese for sprinkling.
For the dough, dissolve the yeast in 100 ml (approximately ½ cup) of warm water with sugar until smooth. Add the remaining ingredients in a mixing bowl, pour in the yeast water and the buttermilk. Knead to a smooth dough with the kneading hook of the electric hand mixer. Knead until the dough no longer sticks to the bowl edges. Cover the dough and leave to rise for about 45 minutes in a warm place.
Knead the dough again on a lightly floured surface briefly. Roll out the dough to about 2 cm thick on lightly floured surface and cut out circles (5 cm diameter) (approximately 2 inches diameter) with a cookie cutter. Place the dough circles on a baking sheet lined with parchment paper, cover and let rise again for 15 minutes.
For brushing, whisk the egg yolk with milk and brush the dough circles with it. Sprinkle the dough circles with the Emmantaler cheese and bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) until golden brown, about 15-20 minutes. Remove the baking sheet from the oven and let cool.
