Polish Steamed Buns (Pampuchy)

Steamed bun with blueberry sauce and yogurt on a white plate.

Drukuj przepis

5 from 2 votes

czas przygotowania15

czas gotowania12

rising time1 30

całkowity czas1 57

porcje: servings

autor: Aleksandra

składniki

for the steamed buns:

2 cups (260g) flour spoon and leveled, not scooped
large pinch of salt
2 1/4 teaspoons instant yeast (1 packet) 7g
1 large egg
1/2 cup (120ml) milk
3 tablespoons (45g) butter
3 tablespoons (37g) sugar

blueberry sauce:

11 oz (300g) blueberries
2 tablespoons sugar
1/2 teaspoon cornstarch + 1 tablespoon water
1 teaspoon vanilla extract

to serve:

plain yogurt or whipped cream

wykonanie

Make the dough: In a small pot, melt the butter. Add milk and sugar, and cook until warm to the touch - the mixture should reach a temperature of 100-104°F (37-40°C). It can't be too hot or the yeast won't work. Stir in the yeast. Set aside for 10 minutes. The yeast should turn foamy - if they're not, you need to start over (maybe the milk-butter mixture was too hot).
1/2 cup (120ml) milk, 3 tablespoons (45g) butter, 3 tablespoons (37g) sugar, 2 1/4 teaspoons instant yeast (1 packet)
To a large mixing bowl, add flour and salt. Stir them together, add egg, and yeast-milk mixture. Stir with a wooden spoon until roughly combined. Knead the dough until smooth, either by hand or with a stand mixer fitted with a dough hook. The dough will be a little bit sticky. Form a round ball and cover the bowl with a plastic wrap.
2 cups (260g) flour, large pinch of salt, 1 large egg
First rise: Set aside in a warm place (for example a turned-off oven with a light turned on) until doubled in volume, about 1 hour.
Shape the buns: Divide the dough into 6 parts. Shape each part into a ball. Place on a floured surface.
Second rise: Cover loosely with a clean kitchen towel and let rise for 20-30 minutes. The dough should increase its volume.
Steam the buns: Place 2-3 buns at least 1 inch (2-3 cm) apart on a steamer basket or splash guard placed on top of a large pot with simmering water (water should not boil rapidly). Cover with a lid or if using the splash guard, a second pot. Steam for about 12 minutes. When you open the pot the buns should not deflate (a sign they are not ready) and they should not stick to the splash guard/steamer basket (they can stick just slightly, but if they are really stuck, they are probably not ready). If you touch the surface of the buns, it should be firm and springy, it should not leave an indent or deflate.
Leave the buns to cool. Cut them only with a serrated knife, they are very delicate.
Make blueberry sauce: (optional) Make a cornstarch slurry: stir together cornstarch and a tablespoon of cold water until combined. Add cornstarch slurry, blueberries, sugar, and vanilla to a medium saucepan. Cook for a couple of minutes until blueberries turn into a sauce and it's thickened.
11 oz (300g) blueberries, 2 tablespoons sugar, 1/2 teaspoon cornstarch, 1 teaspoon vanilla extract
Serve your steamed buns with blueberry sauce and yogurt (you can sweeten the yogurt but I like it plain).
Enjoy!

Video

Nutrition

Kalorie: 610kcal