Himalayan Balsam Seed Buns is a modern British recipe (based on a Czech original) for a classic yeasted bun filled with a himalayan balsam seed, milk and sugar filling flavoured with ginger, vanilla and cinnamon. The full recipe is presented here and I hope you enjoy this classic British version of: Himalayan Balsam Seed Buns.
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Ingredients:
30g yeast
120ml milk
65g sugar
500g flour
1 medium egg yolk
pinch of salt
120ml vegetable oil
For the Filling:
100g himalayan balsam seeds
240ml milk
65g sugar
1 tsp freshly-grated ginger
1 tbsp butter
3 tbsp vanilla sugar
ground cinnamon, to taste
1 egg, beaten with 2 tbsp water, to glaze
Method:
Combine the yeast, milk, sugar, flour, egg yolk, salt and vegetable oil in a bowl. Bring the mixture together as a dough then knead for at least 5 minutes before covering the bowl and setting aside in a warm spot to rise for at least 2 hours.
Once the mixture has doubled in volume knock the dough back then take pieces of the dough and shape into small buns. Meanwhile, combine all the ingredients for the filling in a bowl. Take the first bun and roll or pat out to flatten. Spread about 1 tbsp of the filling in the centre of the bun then fold the bun over and around the filling and seal the edges. Transfer to a baking tray as you complete the other buns. Cover with a clean tea towel then set aside for at least 90 minutes to rise.
At the end of this time brush the surface of the bun with egg wash. When ready transfer the buns to an oven pre-heated to 160°C and bake for about 20 minutes, or until firm and golden. Serve warm.
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