Steamed Buns Filled With Melted Nougat
Steamed Buns Filled With Melted Nougat
December 10, 2023 by Kimberly
Picture this: fluffy steamed buns hugging a luscious center of melted nougat. A sweet symphony in every bite. Simply delicious and impossible to resist!
125 MINUTES
INTERMEDIATE
VEGETARIAN
GERMAN
551 PER PORTION
COMFORT FOOD / SWEET
EVERYDAY
DESSERT
WINTER
INTRODUCTION
ABOUT THE RECIPE
Indulge in a symphony of flavors with this delightful creation – Steamed Buns filled with Melted Nougat. This fusion of soft, pillowy buns and gooey nougat is a treat for the senses.
How to serve:
Steam the buns until warm, revealing a divine fusion of softness and gooey nougat. Elevate the indulgence by serving with warm vanilla sauce, roasted breadcrumbs, and hazelnuts. Each bite is a symphony of textures and flavors, creating a dessert sensation that will leave you craving more.
How to store:
To keep the magic alive for later indulgence, store any leftovers in an airtight container in the refrigerator. The buns will stay fresh for up to three days. When ready to enjoy again, simply reheat them by steaming for a few minutes until they regain their warm, fluffy perfection.
Hi, I'm Kimberly.
A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!
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„Let’s make a piece of happiness“
INGREDIENTS
For 4 PEOPLE
BUNS
- 200g quark (7 oz.)
- 100g all-purpose flour (3.5 oz.)
- 1 egg
- 25g butter (2 tbsp)
- pinch of salt
- pinch of lemon zest
- 120g nougat (4 oz.)
Toppings
- 35g breadcrumbs (2 tbsp + 1 tsp)
- 35g ground hazelnuts (2 tbsp + 1 tsp)
- 1 tsp sugar
- 1.5 tbsp butter
- 200ml vanilla sauce (7 fl. oz.)
ACTIVE: 5 min
PASSIVE: 0 min
PREPARATIONS
Recommended Equipment
- Kitchen paper (or a fine towel)
- sharp knife
- chopping board
- hand mixer (or whisk)
- cling film
- medium-sized saucepan
- small saucepan
- small pan
- Squeeze the quark between kitchen paper so that it loses any liquid.
- Cut the nougat into 4 equal pieces.
- If you are using whole hazelnuts, finely grind 35g of them. If you are using hazelnuts that have already been ground, you can skip this step.
ACTIVE: 30 min
PASSIVE: 90 min
COOKING
1. For the dough, beat 25g butter with a pinch of salt (approx. 3 minutes) and then add the egg and mix. Now add 100g flour and the quark. Knead everything into a smooth dough. Wrap the dough in cling film and place in the fridge for at least 90 minutes.
2. After 90 minutes, bring a medium-sized pot of water to the boil. Meanwhile, transfer the dough from the fridge to a floured work surface and roll out. Divide into 4 equal pieces. Place a piece of nougat in the middle of each piece of dough, wrap evenly with dough and shape into a ball.
3. As soon as the water boils, reduce the heat and place the nougat balls in the boiling water. Cook the nougat balls for around 10 minutes. Meanwhile, heat the vanilla sauce in a small pan.
4. In the meantime, melt 1.5 tablespoons of butter in a small pan and toast both 35g breadcrumbs and 35g ground hazelnuts in it, stirring constantly, until golden brown and fragrant. Now add the sugar and stir in. Divide half of the crumbs between 4 plates.
5. As soon as the balls start to turn in the water, they are ready. Remove from the pan and drain well. Now place the balls on the crumbs on the plates. Spread the vanilla sauce over them and top with the other half of the crumbs.
6. Bring water for the pasta to the boil in a large pan and cook the pasta al dente according to the instructions on the packet.
7. Put the finished pasta on a plate, spread the meat sauce over it and serve with parmesan, plenty of parsley and fresh pepper.
NOTE: The calorie information may vary depending on the product used, country and region.
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