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Bun with patty Nostalgia

Meat Patty Buns "Nostalgia"

A simple recipe for a family favorite — everyone will love these! Hearty and delicious. I used to buy buns like these at the school cafeteria years ago; now I make them for my own kids.

♚Larisynshik

Recipe author

Composition / ingredients

Servings:

Flour

560

Butter

200

Milk

200

Sugar

Salt

Yeast (dry)

Beef

700

Button mushrooms

500

Pork

300

Lard

100

Cornstarch

Eggs

Onion (medium)

Garlic

Mayonnaise

Milk (powdered, or cream)

Breadcrumbs

100

Salt

Ground black pepper

Vegetable oil (for frying)

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 10 g

Fats 38 % 16 g

Carbohydrates 38 % 16 g

244 kcal

GI: 19 / 0 / 81

Cooking method

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Make a rich, tender yeast dough. Dissolve the yeast and sugar in 50 ml (about 3 tablespoons) of warm water and let it foam up into a cap. In a bowl, combine the salt, milk, and melted butter and stir. Add the sifted flour, then pour the yeast foam on top. Work the yeast into the flour, trying not to touch the liquid yet, then bring everything together and knead into a dough. Cover the bowl with plastic wrap and refrigerate. Now make the patties: grind all the meat through a meat grinder, then mix in the eggs, cornstarch, powdered milk (or cream), mayonnaise, salt, and pepper. Mix well and chill for at least an hour. Heat vegetable oil in a skillet, roll the patties in breadcrumbs, and fry them; let the cooked patties cool, then refrigerate. In the morning, take the dough out and let it sit in a warm spot for 1 hour. Once it has warmed up, pinch off a piece and roll it into a flat round. Wrap a patty in the dough and set each bun on a baking sheet. After half an hour, brush the buns with egg beaten with milk and bake at 400°F (200°C) for 25 minutes. Sprinkle the finished buns with a little water and cover them with a towel. If you'd rather make the buns right away, there's no need to refrigerate the dough — just let it rise in a warm place, punch it down twice, and then shape the buns.