This month, our Bread Bakers host Sneha chose the theme as Fried Yeasted breads. It has been a while since I participated in the Bread Bakers challenge, so I chose to try out a bread this month. There are so many yeasted fried breads all over the world and it took a day for me to finalise the recipe. I chanced upon these Samoan German Buns during my search. I have tried two recipes so far from Samoa and I must say, both were so yum. The Samoan Panikeke and Masi Samoa were both fantastic, so I didn’t think twice before choosing this German buns. German buns are deep fried bread filled with either grape jelly or coconut. The recipes I saw were all in huge quantities, with nearly 10 cups of flour. As there were very few recipes for the buns, I decided to make my own recipe. The dough is supposed to be a wet dough, which will give you perfect results. Handling the dough is little tough, but I got through easily because of an YouTube video I watched. Though there was no recipe in that video, I could see the consistency of the dough and how to prepare the bread with filling.
I made the dough and while it was proving, I made the coconut filling. You can use brown sugar for a nice caramel like colour. As I used condensed milk, it took a long time to get the colour, but still I felt that the colour was pale. As the dough is a wet dough, you can’t easily handle it with your fingers. Use an ice cream scoop to scoop up the dough and place it on a plate filled with flour. Coat the dough generously with flour and only then you can lift it. Being wet, the dough seals nicely around the filling and you will get nice perfect rounds while frying without the filling seeping out. Pinching the dough without any gap is very important. If using coconut, it would be easy, but if you are using the grape jelly as the filling, you need to be very careful. I made dough with just one cup of flour and I got 7 buns. I also read a hilarious blog post on why these buns are called as German buns. At first they used to call these as jam in buns and then the jam in buns became German buns. Lol! Germany has nothing to do with Samoan German buns.
For The Outer Dough:
Maida – 1 cup
Sugar – 3 tbs
Instant Yeast – 1/3 tsp
Melted Butter – 1.5 tbs
Water – 1/2 cup + 2 tbs
Oil For Deep Frying
For The Coconut Caramel Filling:
Milk – 1 cup
Condensed Milk – 1/2 cup
Grated Coconut – 1/4 cup
For The Filling:
Mix together milk and condensed milk and cook on low flame until brown and caramel like.
Add in the coconut and give a nice stir. Cook for a minute more and remove from heat.
Transfer to a bowl and allow it to cool completely.
For The Dough:
Mix together flour, sugar and instant yeast.
Add in melted butter and mix well.
Add 1/2 cup of water first and mix to form a soft dough. If needed add one or two tbs of water extra.
The dough must be sticky and soft.
Cover and set aside for 30 minutes.
Apply oil in hand and bring together the dough.
Heat oil in a pan and while it is heating, let us make the buns.
Pinch a small piece of the dough, place some coconut filling in the centre and bring together the sides to make a ball. Make sure that there is no hole in the ball.
Deep fry the balls until golden on all sides.
Serve it warm.
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. http://www.pinterest.com/flpl/bread-bakers/ Links are also updated after each event on the BreadBakers home page. http://www.foodlustpeoplelove.com/p/breadbakers.html We take turns hosting each month and choosing the theme/ingredient.
Here are the HTML Links for July 2019 Fried Yeasted Breads
- Batterway Drop Doughnuts by Sara’s Tasty Buds
- Buttermilk Beignets by Anybody can bake
- Fried Jalapeño Corn Puffs by Food Lust People Love
- Mochi Doughnuts by All That’s Left Are The Crumbs
- Pączki by A Messy Kitchen
- Peruvian Pumpkin Sweet Potato Doughnuts by The Schizo Chef
- Samoan German Buns by Gayathri’s Cook Spot
- Sufganiyot (Hanukkah Jelly Donuts) by Karen’s Kitchen Stories
- Whole Wheat Bhatura by Ambrosia
- Yeasted Bhatura by Sneha’s Recipe