Venetian Buns

• 2 eggs
• 100 gr butter
• 1 cup of warm milk (110 cc)
• 1, 5 tea spoon of sugar
• 1, 5 -2 tea spoon of salt
• Half pack of yeast (5gr)
• 1 finely grated carrot
• Half bunch of chooped dill
• Flour (Just enough to make nice dough with the whole ingredients)

Filling:

• Feta Cheese

For a gold color on surface:

• 1 egg yolk

Hello all ! I got a great recipe for a puffy, Venetian bun today! I don't really know why we call it Venetian :))

Get butter (room temprature), warm milk, two eggs, salt, sugar and yeast in a mixing bowl. Mix them all till you get a creamy texture. Add flour and knead to have a soft dough which doesnt stick to the hands. Cover the mixing bowl with a stay fresh film/bags well and let it ferment for an hour.

Add carrot and dill into the dough and knead one more time.

Take egg size pieces from the dough and shape them to the balls. Flatten the balls little bit just with your hands (no other equipment needed), put feta cheese in and fold however you w

ant. Grease your baking tray with some butter and place all filled dough balls in. Leave the filled dough for another 10min to ferment. Wipe all with the egg yolk (you may prefer a brush or use your hands), bake 25 min in 180 C (Oven should be on earlier to be hot enough to meet the baking tray). You may prefer something else as filling or even not to fill it at all.

Sesame or black seeds will be a nice dress for our fluffy buns!

Enjoy!