Servings: pcs.
Soft, fluffy rice pudding buns baked with steam
Every now and then there is some leftover porridge, and then it is super delicious to use the surplus in these soft, fluffy, and really wonderful rice pudding buns.
Equipment
- Bowl
- Oven
- Baking Tray
- Baking Paper
Ingredients
- 50 gram Yeast
- 200 gram Water hot
- 206 gram Milk
- 1 pcs. Egg
- 50 gram Melted butter
- 250 gram Rice Porridge ready cooked
- 25 gram Sugar
- 6 gram Salt
- 2 gram Cardamom
- 600 gram Wheat Flour
Instructions
- Put hot water and cold milk in a bowl and dissolve the yeast in the lukewarm mixture.
- Add the egg, melted (or liquid) butter and rice pudding to the bowl.
- Mix sugar, salt, cardamom, and flour in a bowl and then add the dry mixture to the bowl with the wet mixture. Stir everything thoroughly with a spoon to make a firm but slightly sticky dough.
- Let it rise for 1 hour at room temperature.
- Preheat the oven to 225 degrees Celsius (437 degrees Fahrenheit), conventional oven.
- Use a spoon to place lumps of dough on a baking tray lined with parchment paper, so you end up with 12 buns.
- Put the buns in the hot oven and at the same time place a dish of water in the oven if you wish to bake with steam. Bake the buns for about 18 minutes until they are nice and golden.
Notes
