Sweet bread from... balls

Bun Cake Balls - A Fluffy and Aromatic Delicacy

The bun is a symbol of culinary tradition, often associated with holidays and special moments spent with loved ones. Today, I propose an innovative recipe for bun cake balls, a creative and captivating variation of this classic dessert. This recipe not only brings a touch of novelty to your kitchen but also skillfully combines the flavors of walnut and poppy seeds to create a dessert that will delight any palate.

Preparation time: 30 minutes
Rising time: 1 hour + 15 minutes
Baking time: 60-70 minutes
Total: Approximately 2 hours
Number of servings: 3 large buns

Ingredients

For the dough:
- 1.7 kg high-quality flour
- 500 g sugar
- 1 teaspoon salt
- 3 large eggs + 2 yolks
- A pinch of saffron (optional, for a more intense color)
- 1 essence of rum (for a special aroma)
- 1 essence of vanilla
- Grated zest of one lemon
- 50 g fresh yeast
- 2 tablespoons of lard (at room temperature)
- 600 ml warm milk

For the filling:
- 300 g ground walnuts
- 250 g sugar (for walnut filling)
- 250 g poppy seeds
- 130 g sugar (for poppy filling)
- Grated zest of one lemon
- 100 g Turkish delight (cut into cubes)
- 100 g raisins (rehydrated in warm water with rum essence)

For brushing:
- 1 beaten egg (to achieve a golden and appetizing crust)

Step by Step

1. Activating the yeast: In a small bowl, crumble the yeast and add 200 ml of warm milk along with 50 g of sugar. Mix gently and let rise for about 10-15 minutes, until the mixture becomes frothy. This step is essential, as the activated yeast will help achieve a fluffy dough.

2. Preparing the dough: In a large bowl, sift the flour and add the salt, the remaining sugar, eggs, yolks, saffron, rum and vanilla essences, and the grated lemon zest. Mix the dry ingredients well, then add the risen yeast and the remaining warm milk.

3. Kneading: Start kneading the dough, gradually adding the lard at room temperature. Knead for about 1 hour, until the dough becomes elastic and smooth. This process is essential for gluten development, which will give the bun the desired fluffy texture.

4. First rise: Place the dough in a bowl greased with a little oil, cover it with a clean towel, and let it rise in a warm place for 1 hour, or until it doubles in volume.

5. Forming the balls: After the dough has risen, sprinkle a little flour on the work surface and divide the dough into 3 equal parts. Each part is divided into 16 small balls, which you will round. Cover the balls with a towel and let them rise for 15 minutes.

6. Preparing the fillings: While the balls are rising, prepare the filling. Mix the ground walnuts with 250 g of sugar, the lemon zest, and the rehydrated raisins. For the poppy filling, mix the poppy seeds with 130 g of sugar, the lemon zest, and the Turkish delight.

7. Filling the balls: Flatten each ball and fill it with the desired filling (8 balls with walnuts and 8 balls with poppy seeds). Roll the balls again to form round shapes and ensure that the filling is well sealed inside.

8. Assembling the buns: Grease a baking tray with lard. Place the filled balls in the tray, alternating those with poppy seeds and those with walnuts. Arrange them in a zig-zag pattern to create a pleasing appearance. Repeat the process with the remaining balls, forming two additional buns.

9. Second rise: Cover the buns with a towel and let them rise for another 15 minutes. This step will ensure even rising and an airy texture.

10. Preparing for baking: Preheat the oven to 160 degrees Celsius. Brush the buns with the beaten egg for a golden and shiny crust.

11. Baking: Bake the buns for 60-70 minutes, or until they are beautifully browned. It is recommended to check the buns after 50 minutes, as baking time may vary depending on the oven.

12. Cooling: Let the buns cool for a few minutes in their forms, then remove them to a rack to cool completely.

Useful Tips

- Flour: Choose type 000 flour or pastry flour, which contains more gluten, to achieve a more elastic dough.
- Ingredient temperature: Ensure that all ingredients are at room temperature, especially the lard, for easy incorporation into the dough.
- Filling alternatives: You can experiment with different fillings, such as chocolate, fruit jam, or even nut creams, to add a personal twist to the recipe.

Delicious Combinations

These bun cake balls are perfect served alongside a warm tea or aromatic coffee. Additionally, a glass of sweet wine or a fruit liqueur can perfectly complement the dessert, adding an extra flavor.

Nutritional Benefits

Bun cake balls provide a source of energy from the carbohydrates in flour and sugar, while the walnut and poppy fillings are rich in healthy fats, proteins, and antioxidants.

Frequently Asked Questions

1. Can I use dry yeast instead of fresh yeast?
Yes, you can use dry yeast. Replace 50 g of fresh yeast with 17 g of dry yeast.

2. How can I keep the bun fresh for longer?
Store the bun in an airtight container at room temperature. You can also freeze it for later consumption.

3. What can I do if the dough does not rise?
Check if the yeast is active and ensure you have a warm environment to allow the dough to rise.

Now that you have gone through each step of this bun cake balls recipe, all that’s left is to get started! With a little effort and a lot of love, you will create a truly memorable dessert. Enjoy!

 Ingredients: The wonderful idea of making the sweet bread from filled balls, I got from Lia's blog Bucataresele Vesele. Just the idea of... construction! Thank you very much Lia, but the recipe still belongs to my dear mother.... For the dough: 1.7 kg flour, 500 g sugar, 1 teaspoon salt, 3 eggs, 2 yolks, a pinch of saffron, essence of rum, essence of vanilla, grated peel of one lemon, 50 g yeast, 2 tablespoons lard. Filling: 300 g ground walnuts, 250 g sugar, 250 g poppy seeds, 130 g sugar, grated lemon peel, 100 g Turkish delight, 100 g raisins, 600 ml warm milk, 1 egg for brushing on top. From the entire amount, you will get 3 large and fluffy sweet breads!