Sardine Bun
Elevate your snack game with these delicious homemade Sardine Buns, combining soft, pillowy bread with a savory sardine filling that's bursting with flavor. Perfectly golden and brushed with glossy egg wash, these buns are stuffed with a tantalizing mixture of sautéed onion, garlic, canned sardines, tomato paste, and a touch of black pepper for a distinctive taste. With a straightforward dough recipe and simple stuffing technique, this recipe is ideal for baking enthusiasts of all levels. Whether served warm as a comforting treat or packed for lunch, Sardine Buns are an easy yet versatile option that’s sure to impress. Featuring keywords like "homemade sardine buns," "savory filled buns," and "sardine bread recipe," this culinary delight will quickly become a favorite on your baking rotation!
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Recipe Information
Ingredients
- 300 g all-purpose flour
- 7 g instant yeast
- 30 g sugar
- 5 g salt
- 180 ml milk
- 40 g unsalted butter
- 125 g canned sardines in oil
- 1 medium onion
- 2 cloves garlic
- 15 g tomato paste
- 2 g black pepper
- 1 large egg
- 15 ml water
Instructions
In a large bowl, combine the flour, instant yeast, sugar, and salt. Mix well.
Warm the milk slightly until it's just above room temperature, not hot.
Add the warm milk to the flour mixture, followed by the unsalted butter.
Knead the mixture together until a smooth and elastic dough is formed, about 10 minutes.
Cover the bowl with a damp cloth and let the dough rise in a warm place until it doubles in size, about 1 hour.
While the dough is rising, prepare the sardine filling. Drain the sardines, removing any excess oil.
In a pan over medium heat, sauté the finely chopped onion and minced garlic until the onion is soft.
Add the drained sardines and break them apart with a spatula. Stir in the tomato paste and black pepper. Cook for an additional 5 minutes, then set aside to cool.
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
Once the dough has risen, punch it down and divide into 8 equal portions.
Flatten each portion into a circle and place a tablespoon of the sardine filling in the center. Gather the edges of the dough over the filling and pinch to seal.
Place the buns seam-side down on the prepared baking sheet. Cover them with a damp cloth and let rise for another 15 minutes.
Beat the egg with 15 ml of water to create an egg wash. Brush the tops of the buns with the egg wash for a shiny finish.
Bake the buns in the preheated oven for 15-20 minutes, or until golden brown.
Remove the buns from the oven and let them cool on a wire rack before serving.
Nutrition Facts
Calories |
2072 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.1 g | 82% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 502 mg | 167% | |
| Sodium | 2529 mg | 110% | |
| Total Carbohydrate | 292.3 g | 106% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 48.8 g | ||
| Protein | 81.1 g | 162% | |
| Vitamin D | 9.4 mcg | 47% | |
| Calcium | 847 mg | 65% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 1716 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
