Surprise Buns
Surprise Buns - Little detectives will discover a delicious treat inside
Healthy, because
Even smarter
Nutritional values
The creamy and spicy filling replaces a topping and guarantees fun while eating. The rapeseed oil in the dough provides high-quality fat, milk and flour together with the cream cheese provide protein.
The rolls are ideal for children's birthdays, because you can eat them out of your hand while playing and romping around.
(Percentage of daily recommendation)
| Calorie | 184 cal. | (9 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 5.6 μg | (12 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 196 mg | (5 %) | ||
| Calcium | 40 mg | (4 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 10 mg |
Ingredients
- Ingredients
- 1 pinch Dry yeast
- 1 lb Pastry flour (type 1050)
- 1 tsp salt (preferably iodized salt)
- 1 Zucchini (about 100 grams)
- 7 ozs Yogurt (low-fat)
- 3 Tbsps Canola oil
- 16 button Mushroom
- 7 ozs Cream cheese (13% fat) (with herbs)
- 2 ozs Grain mix
Kitchen utensils
Preparation steps
Whisk together yeast, flour and salt in a large bowl.
Rinse zucchini and grate finely on a box grater.
Warm the yogurt slightly in a pot. Stir in the oil and zucchini. Add the flour and beat in with the dough hook of a hand mixer.
Continue kneading until the dough soft but pliable (add some water if needed). Cover and let rest for 30 minutes in a warm place.
Meanwhile, prepare the filling: Trim stems from the mushrooms, clean the caps with a brush or paper towel and fill with the cheese.
Divide the dough into 16 portions. Roll each portion into a ball, then flatten and wrap each around a stuffed mushroom with the opening side down.
Pour the mixed grains on a plate. Form the dough portions back into balls, brush with water and press into the grains.
Line a baking sheet with parchment paper. Place the buns on top and let rest again for 15-20 minutes. Bake on the middle rack of preheated oven at 200°C (fan oven 180°C, gas mark 3) (approximately 400°F/convection 350°F) until golden brown, about 20 minutes.
