Surprise Buns

Ingredients

• 1 packet dry yeast
• 500 g wheat flour (type 1050)
• 1 tsp salt (preferably iodized)
• 100 g zucchini (1 zucchini)
• 200 g yogurt (1.5% fat)
• 3 tbsp Rapeseed oil
• 16 mushrooms
• 200 g cream cheese (13% fat) (with herbs)
• 50 g seed mix

Instructions

1. 1.

   Mix yeast, flour and salt in a large bowl.

2. 2.

   Wash, trim and finely grate the zucchini on a box grater.

3. 3.

   Warm the yogurt slightly in a pot. Stir in oil and grated zucchini. Add everything to the flour mixture and knead with a hand mixer’s dough hooks until smooth.

4. 4.

   Continue kneading until the dough is soft but workable (add water if needed) and no longer sticky. Cover and let rise in a warm place for about 30 minutes.

5. 5.

   Meanwhile, prepare the filling: remove stems from mushrooms, clean them with a brush or paper towel, and fill with cream cheese.

6. 6.

   Divide the dough into 16 portions. Roll each portion into a ball, flatten it, and wrap a filled mushroom inside with the opening facing down.

7. 7.

   Place seed mix on a plate. Shape dough portions back into balls, brush with water, and roll in seed mix until coated.

8. 8.

   Line a baking sheet with parchment paper, arrange buns on it, and let rise again for 15–20 minutes. Bake at 200 °C (180 °C fan, gas: level 3) for about 20 minutes.

9. 9.