Baked Stuffed Bun
Nutritional values
(Percentage of daily recommendation)
| Calorie | 381 cal. | (18 %) | ||
| Protein | 14.6 g | (15 %) | ||
| Fat | 18.9 g | (16 %) | ||
| Carbohydrates | 44.6 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.87 g | (20 %) |
| Vitamin A | 139.84 mg | (17,480 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.93 mg | (16 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.25 mg | (19 %) | ||
| Vitamin B₆ | 0.32 mg | (23 %) | ||
| Folate | 51.2 μg | (17 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 5.28 μg | (12 %) | ||
| Vitamin B₁₂ | 0.16 μg | (5 %) | ||
| Vitamin C | 53.59 mg | (56 %) | ||
| Potassium | 240.79 mg | (6 %) | ||
| Calcium | 157.4 mg | (16 %) | ||
| Magnesium | 19.73 mg | (7 %) | ||
| Iron | 2.74 mg | (18 %) | ||
| Iodine | 8.49 μg | (4 %) | ||
| Zinc | 0.67 mg | (8 %) | ||
| Saturated fatty acids | 5.62 g | |||
| Cholesterol | 64.66 mg |
Ingredients
- Ingredients
- 200 grams Spelt flour
- 1 cube Yeast
- 1 pinch salt
- 3 Tbsps vegetable oil
- 2 onions
- 2 Red Bell pepper
- 100 grams Soft cheese
- 1 pinch Caraway (ground)
- 1 pinch ground paprika
- 1 egg yolk
- salt
- freshly ground peppers
- Pastry flour (for work surface)
Preparation steps
Mix yeast with about 100 ml (approximately 3-1/2 ounces) of warm water and 2 tablespoons of flour. Cover and let rise for about 20 minutes. Add remaining flour, salt and 2 tablespoons of oil and knead to a smooth dough.
Roll dough out on a floured surface into two rectangles about 40x20 cm (approximately 16x8 inches). Cover and let rise another 20 minutes.
Peel onions and cut into strips.
Rinse and trim peppers, cut in half and remove seeds. Cut into strips.
Dice cheese into cubes.
Sauté peppers and onion strips in remaining oil and remove from heat. Allow to cool slightly, season well with cumin, paprika, salt and pepper. Spread mixture onto half of each rectangle. Sprinkle cheese over mixture and fold rectangle over filling. Mix egg yolk with a little water. Brush egg wash around edges and press firmly with a fork. Brush tops with remaining egg wash. Place on a parchment lined baking sheet and bake in preheated oven at 180°C (approximately 350°F) for about 30 minutes. Bake. Cut each into 4 squares and serve either cold or warm.
