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Dill buns with smoked salmon & pickled cucumber
Dill buns with smoked salmon & pickled cucumber
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Fluffy homemade bread rolls filled with savory smoked salmon, ideal for picnics.
Ingredients:
  • 2 tsp (7g/1 sachet) dried yeast
  • 4.50 gm sugar
  • 125ml (1/2 cup) lukewarm water
  • 25g butter, melted, cooled
  • 125g (1/2 cup) Cottage Cheese
  • 300g (2 cups) bread flour
  • 30.00 ml chopped fresh dill
  • 4.00 gm baking powder
  • 2.40 gm salt
  • 2 tsp caraway seeds
  • 200g smoked salmon slices
  • Maille Dijonnaise, to serve
  • Fresh dill sprigs, to serve
  • 40.00 ml white wine vinegar
  • 18.00 gm sugar
  • 2 Lebanese cucumbers, peeled lengthways into ribbons
Instructions:
  • In a small bowl, mix yeast, sugar, and water together. Cover with plastic wrap and let sit in a warm place for 5 minutes until frothy. Add butter, cottage cheese, and half of the egg, stirring to mix well.
  • In a bowl, mix together flour, dill, baking powder, and salt, then create a well in the centre. Add the yeast mixture and use a wooden spoon to combine well. Use your hands to form a smooth dough in the bowl. Transfer the dough to a lightly floured surface and knead for 10 minutes until elastic. Grease a bowl with oil, place the dough inside, cover with plastic wrap, and let it rise in a warm spot for 1 hour until doubled in size.
  • Gently deflate the dough in the center, then transfer it to a lightly floured surface. Divide the dough into 12 equal pieces and shape each into a ball. Grease a 22cm springform pan and line the base with parchment paper. Place the dough balls in the pan. Cover with plastic wrap and let rise in a warm, draft-free spot for 1 hour until nearly doubled in size.
  • Preheat the oven to 200°C. Brush the rolls with the remaining egg, sprinkle with caraway seeds, and bake for 20-25 minutes or until golden and a skewer inserted in the centers comes out clean. Allow to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
  • In a small bowl, mix vinegar, sugar, and salt until sugar dissolves. Add cucumber, coat well, and let sit for 10 minutes to infuse. Drain before serving.
  • Slice the bread rolls open. Generously spread with Dijonnaise, then layer with the salmon, pickled cucumber, and fresh dill sprigs.

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