Yeast buns are buns I love baking. Sweet and savoury ones are both very popular in my household. The dough from which sweet buns are usually made is prepared a bit differently from the one that is the basis of savoury buns. I prepare sweet buns from a dough made with the addition of sugar, eggs and butter. On the other hand, I make savoury buns from a dough to which I add neither eggs or sugar, and very often replace the butter with oil or olive oil. Yeast buns prepared on such a dough are light, fluffy and have a slightly lighter colour than the ones made with butter and sugar.
The recipe for savoury buns, which I share with you below, will prove itself in situations where you want to combine cheese with nuts and dried fruit. More specifically, the filling of these yeast buns is a combination of aromatic brie cheese, dried cranberries and pistachios. Brie cheese works great in this combination. The sweetness of dried cranberries and the crunchiness of pistachios, together with their unique flavour, perfectly emphasize and match the taste of cheese. These buns are very pleasant to make, relatively quick, not counting the time you have to give the dough and the formed buns to rise. I recommend serving these buns for breakfast or as a snack. Below, I leave you a recipe for buns with brie, pistachios and cranberries and I wish you a tasty meal.
Ingredients for brie, pistachio and cranberry buns.
- 40 g instant yeast
- 190 ml lukewarm water
- 350 g all-purpose flour
- 1 teaspoon of honey
- 1 flat teaspoon of Himalayan salt
- 3 tablespoons olive oil
- 100 g brie cheese
- 2 tablespoons of pistachio nuts
- 2 tablespoons of dried cranberries
- 1 teaspoon of nigella seeds
- 1 egg for brushing the buns
How to make brie, pistachio and cranberry buns.
Start the preparation of savoury buns by making the yeast dough. Pour water into a small bowl, add instant yeast, three tablespoons of flour and mix it. Next, set it aside for 10 minutes, so the yeast can rise. In the meantime, sift the remaining flour into a large bowl, add the olive oil, salt, honey, and the risen yeast. Knead for 8 minutes, then cover the bowl with a kitchen cloth and set it aside for an hour for the dough to rise.
Divide the risen dough into 8 parts, shape each into a ball, stretch it in your hands, and make a hollow in the middle. Brush the whole thing with an egg, then put a few pieces of brie cheese on the hollow formed in the dough, sprinkle with coarsely chopped pistachios and cranberries. Sprinkle the dough around the filling with nigella seeds and place the buns on a baking tray lined with baking paper. After that, allow the buns to rise for 15-20 minutes.
Preheat the oven to 180 degrees Celsius and, when hot, insert the risen buns. Bake the yeast buns for 24-26 minutes. Once they are ready, they can be served decorated with fresh oregano leaves.
Good to know when making brie, pistachio and cranberry buns.
After forming the yeast dough into balls, I stretch each ball with my fingers in such a way as to make a depression in the middle of them. The edges of the buns are usually 1.5-2 centimetres wide. The diameter of each bun after stretching out the dough was 8 centimetres.
The buns are baked after 24 minutes, but if you like a more crispy dough, keep them in the oven for another 2 minutes.
I cut the brie cheese into medium-sized cubes and the pistachios into thick pieces. I put about 5 cubes of cheese on each of the buns.
The nigella seeds can be replaced with black or white sesame seeds.
Do you like dishes with brie cheese? If so, try our recipe for Summer squash baked with cheese.