Brewed dough buns - pan-fried yeast pancakes.

Infusing flour with boiling water is a traditional Chinese technique, thanks to which the starch in the flour swells and the baked goods are moist, slightly spongy and pleasantly sweet.

drożdżowe bułeczki tangzhong

The recipe for these delicious pancakes - bagels comes from the book "Homemade Bread" by Lauren Chattman. I added fennel seeds myself, which I like very much and I think they go well with the shallots.


200 ml of boiling water

40 ml of yeast water

6 g of fresh yeast

215 g of all-purpose flour

3 tablespoons of oil or olive oil

5 g of sugar

5 g of salt

3/4 cup finely chopped shallots

1 teaspoon of fennel seeds (optional)


Pour flour into a bowl and pour 200 ml of boiling water over it, mix it and cool it down. Dissolve yeast in 40 ml of water.

Add 2 tablespoons of oil, dissolved yeast, sugar and salt to the scalded and cooled flour. We mix and knead into a smooth and stretchy dough. Cover the bowl with the dough, preferably with cling film, and set aside for about 45 - 60 minutes, until the dough rises twice.

Place the dough on a floured surface and divide it into 8 pieces. Form a ball from each portion of the dough and leave it on the table for the dough to loosen.

Preheat the oven to 95 ° C, put a baking sheet on the middle level.

drożdzowe naleśniki z szalotką bułeczki bułki tangzhong

Each portion of the dough is rolled out into a cake with a diameter of about 12 cm. Sprinkle shallots and a pinch of fennel seeds on top, then roll them into a tight roll and roll them into a snail shape. We repeat this with the remaining pieces of dough and cover the wrapped snails so that they do not dry out.

Heat the rest of the oil in a frying pan over medium heat. Roll out a portion of the dough into cakes with a diameter of 10 cm and place them on a hot pan. Fry the pancakes for 4-6 minutes until golden brown on both sides and transfer them to a baking tray in the oven so that they do not cool down. They taste delicious with a spoon of natural yoghurt and a sweet and spicy sauce.

also check

Tied yeast breakfast rolls with poppy seeds


Pain Auvergnat - bread or rolls from the Auvergne region of France


Overnight breakfast rolls with buttermilk and grains


Matnakash - flat Armenian bread. Armenian yeast bread



Bernadeta 2021-09-12 22:34:39

Kolejny wypiek który u ciebie podziwiam, super bułeczki.


add comment

Your email address will not be published.