I don't know why it took me such a long time to post another stuffed bun recipe here… I love stuffed buns! Looks like I was waiting to come across this recipe ;)
Canned tuna is something that I always have in my kitchen cupboard. I feel it's a very versatile ingredient. You can make salads, sandwiches, cutlets, the choices are endless.
So when I saw this stuffed bun recipe with tuna, I was excited to try it. The filling is super easy to make, there is no cooking involved!
If you like savory bakes or if you like bread/buns or if you like tuna, then this is for you! Not a fan of tuna, you can use chicken or even mushrooms for a veggie version.
If you like a stuffen bun with curry filling, check it out here
Recipe from here
Here is the recipe…
- For the Dough
- 1/4 cup Warm water 105-115 F
- 2 1/4 tsp Active dry yeast
- 3/4 cup Warm milk
- 1 Large egg
- 1/4 cup Unsalted butter (softened)
- 1/4 cup Sugar
- 1 tsp Salt
- 3 and 3/4 cup Plain flour
- 1 Egg beaten (for egg wash)
- For the Tuna Filling
- 1 and 1/4 cup Drained Tuna flakes ( 2 x121 grams)
- 4 stalks Spring onion (chopped)
- 4 tbsp Mayonnaisse
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 1/4 cup Coriander leaves (chopped)
- 1 heaping tbsp Minced onion
- 1-2 tbsp Sesame seeds for toppings
- Prepare the Tuna Filling
- Combine all ingredients in a bowl and mix well. Set aside
- Make the Dough
- In a mixing bowl, combine yeast, warm water and about a teaspoon of sugar. Let this stand for 5 minutes, or until it is foamy.
- Add milk, egg, softened butter, sugar and salt. Stir everything with a wooden spoon.
- Add 3 cups of flour gradually, stirring until incorporated.
- Add just enough of the remaining flour, until the dough gathers into a shaggy mass. You may not need all of the flour.
- Turn the dough over on a lightly floured surface. Knead until the dough is smooth, elastic and can stretch thinly. Add flour sparingly as needed to help when the dough sticks too much to the board or your hands.
- Shape it into a ball and place it in a bowl. Cover the bowl with a kitchen towel and let rise for 1 to 1 and 1/2 hours, or until the size is doubled.
- Gently deflate the dough and divide to 12 portions. Using a rolling pin or your palms, flatten a portion into 1/4 inch thickness. Spoon about a tablespoon of the tuna mixture in the center of the dough. Fold the edges over the center and pull it over to cover the filling. Shape the dough into a smooth ball, tucking the ends underneath to close. Repeat with the remaining dough.
- Arrange the dough balls on a baking pan that is lined with parchment paper. Cover it with a clean kitchen towel and let it rise again for about an hour, or until doubled in size.
- Preheat oven to 350 F. Brush the surface of the dough with the egg wash and sprinkle sesame seeds on top. Bake at 350 F for 18-22 minutes, or until golden. Serve warm.
You can use cooked chicken instead of Tuna or cooked mushrooms for a veggie version. Store the leftovers in the fridge and reheat in the microwave before serving.
Tried this recipe? Let others know by…mentioning @mariasmenu or tagging #mariasmenu