Raclette buns

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Appetizer

9 servings

Easy

1 h 20 m

303 Kcal

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Enjoy the flavors of raclette in a bun with these raclette buns! Ham, cheese, and buns made using a Japanese method: tangzhong. This method ensures an extra fluffy result for your buns. Perfect for appetizers or served with a salad for dinner, your guests will love this comforting and original recipe! Follow the steps of this recipe with our written explanations, photos, and even a video.

Ingredients

Tangzhong:

• 100 ml water
• 20 g flour
• 350 g flour
• 45 g sugar
• 1 tsp salt
• 10 g milk powder
• 15 g fresh yeast (or 5 g dry yeast)
• 30 g softened butter
• 1 egg
• 110 ml milk
• 3 slices of raclette cheese
• 3 slices of pancetta
• 1 egg yolk

Materials

• thermometer
• plastic wrap
• stand mixer with dough hook
• 20 cm x 20 cm square baking pan
• 1 brush

Preparation

• Prepare the tangzhong: in a saucepan, pour the water. Add the flour and whisk. Stir over low heat until the mixture thickens and reaches 65°C (150°F). Cover and refrigerate for 6 hours.
• In the bowl of the mixer, combine the flour, sugar, salt, and milk powder. Make a small well and add the yeast. Add the softened butter, egg, milk, and tangzhong.
• Knead for about 10 minutes on low speed. Form a ball and cover with a cloth. Let the dough rise for 2 hours at room temperature.
• Degas the dough and weigh out nine small pieces of about 75 g each, then flour them to make them easier to work with. Cut the raclette and pancetta into quarters.
• Flatten the pieces. Place a piece of pancetta and a piece of raclette in the center of each piece, then fold the dough over and shape into balls.
• Place the balls in a greased mold. Brush the tops with egg yolk. Let the dough rise for 1.5 hours at room temperature, covered with a cloth.
• Bake for 20 minutes at 180°C (350°F).
• It's ready!

Observations

Tangzhong: This is a Japanese method that gives bread an incomparable softness! The method involves heating water to 65°C with one-fifth of its weight in flour to create a dough that enhances the gluten in the bread.

Yeast: Yeast should not come into contact with salt or sugar, as this will deactivate it! You can place the yeast on one side of the bowl and the salt and sugar on the other side, or create a "well" to add the yeast. If using dry yeast, the necessary amount will be 5 g. It should be dissolved in a bit of warm milk before use!

Step 3: You can cover the bowl with plastic wrap and let the dough rise in the fridge overnight. The dough will be easier to work with.

Step 4: Degassing means removing the air from the dough.

The dough: You can make a plain loaf with the dough or fill it differently: add chocolate chips for a sweet version!

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Questions

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