Just trying out a rather simple recipe for a bun filled with sweet meat, an original recipe of the Hessisch community in Germany.
This bun actually reminds me of my Chinese Baked Pork Bun recipe which had sweet meat inside as well, though that was prepared in a traditional Chinese style with a much softer and fluffier bun texture as well. In comparison, this bun is a little harder, which is very typical of European buns and loaves, with a very interesting filling that’s not too spiced or overwhelming in taste.
- Plain flour: 500g
- Active dried yeast: 42g
- Lukewarm water: 300ml
- Salt: 1 tsp
- Olive oil: 1 tsp
- Red onion: 1, small, finely chopped
- Bacon back: 2 slices, diced
- Minced pork: 200g
- Thyme: 1 tsp
- Tomato paste: 2 tbsp
- Salt: to taste
- Ground blackpepper: to taste
- Water: for glazing
- Combine 1 tbsp flour, yeast and water together. Leave for 15min until bubbles form.
- Mix in remaining flour and salt. Knead with dough hook, followed by hand on floured surface till smooth. Proof in warm place for 20min till risen.
- Heat olive oil. Fry onion, bacon, minced pork and thyme till well-combined.
- Add in tomato paste, salt and blackpepper. Divide into 10 portions and set aside.
- Divide dough into 10 portions. Knead each portion and flatten.
- Place 1.5 tbsp pork mixture into center of dough. Close up and knead into a bun.
- Place sealed side down onto a greased paper. Repeat for remaining 9 buns. Leave to rise 20min in a warm place.
- Preheat oven at 200 degrees Celsius. Glaze buns with water.
- Bake 20min, glazing with water at the 10min interval.
- Leave to cool on rack before serving.
- This recipe was kindly adapted from Angela Francisca Endress’s & Barbara Nickerson’s Original Hessisch: The Best of Hessian Food.