About the recipe
Round shaped small yeast dough bun with curd filling in the middle. The uniqueness and specialness of the Mulgikorp lies in its simplicity and the availability of ingredients. The buns can also be bought in a store or at a pastry shop, and the porridge can be prepared the day before – this way you can (if necessary) quickly get a tasty and nutritious filling. Baskets with different porridge fillings also teach the economical use of food, which minimizes food waste.
Recipe
- DOUGH
- 300g Wheat flour
- 20g Fresh yeast
- 55g Sugar
- 27g Butter
- 3g Salt
- 150g Water ~
- FILLING
- 25g Butter
- 25g Sour cream
- 388g Curd
- 1pcs Egg
- 6g Sugar
- 6g Salt
- 25g Wheat flour
- 8g Caraway seeds
- SHAPING
- 20g Wheat flour
- EGG WASH
- 0,5pcs Egg
- 15g Water
Equipment
Pastry brush, oven, proofing cabinet, tablespoon, a sieve for sifting flour, baking paper, metal bowl, glass bottom to make cavities in buns, cutting board, baking pan, piping bag with round tip.
Notes:
- Caraway seeds are also known as meridian fennel and Persian cumin but it is tastes different from usual cumin but you can substitute it with cumin.
Instructions
Dough preparation:
All ingredients are mixed together until even consistency and the dough is left to proof.
Temperature of the proofing cabinet 35-38 °C.
Proofing time 20-30 min.
Preparation of the filling:
- melted butter, sour cream, salt, sugar, egg, cumin, wheat flour are mixed into the curd and mixed until smooth.
- 55 g dough pieces are weighed from the fermented dough.
- Buns are rolled.
- Buns are placed on a baking sheet to rise for 20-30 min.
- A cavity is pressed into the center of the risen bun.
- Brush with eggwash.
- 50 g of curd filling is piped into the cavity.
Baked at ~200-210°C for 8-12 min.
Video
