vegetable bun

This is one of my few attempts at baking a bread bun with filling inside. As you can probably tell from the photograph above, I have not yet gotten the hang of how much filling to place inside the bun. Not to worry - practice makes perfect. If you are trying out the recipe in this post, please remember to put more filling than I did. *grin*

INGREDIENTS (bread bun)

1 cup plus 1 tbsp low fat milk

3 tbsp honey

3 tbsp butter (melted)

1 1/2 tsp salt

3 cups bread flour

2 tsp active dry yeast

1 egg yolk (for glazing)

2 tsp evaporated milk (for glazing)

INGREDIENTS (filling)

1 medium potato (diced)

1 small red onion (sliced)

1 small carrot (diced)

1 stick celery (sliced)

2 dried Chinese mushrooms (sliced)

1/2 pkt enoki mushroom (halved)

1 1/2 cup chicken stock

METHOD

1. Place the milk, honey, butter and salt in the bucket of the breadmaker machine. Add the bread flour, making sure that the liquid is covered totally. Add the yeast.

2. Place the bucket in the breadmaker machine and select "dough" cycle.

3. While the breadmaker machine is preparing the dough, cook the ingredients for the filling in the chicken stock. When the stock has boiled, reduce the heat and simmer until the ingredients have softened. Drain off the stock from the ingredients. (You can save the stock for future use, eg. to make a soup.)

4. When the "dough" cycle has been completed, place the dough on a floured board. Using a floured rolling pin, roll out the dough until it covers the entire board. Cut the dough into squares of approximately 3.5" x 3.5". In the middle of each square, place some filling and shape into buns.

5. Place the buns on a baking tray lined with baking paper, well apart to allow spreading. Cover the baking tray with a damp cloth and leave the buns to rise for 1 hour (or until they have doubled in size).

6. Bake the buns in an oven preheated to 200 degrees for 15 minutes.

7. Beat the egg yolk with the evaporated milk in a small bowl). Set aside.

8. As soon as the buns have been removed from the oven, brush the buns with the egg and milk glaze and leave the buns to cool.