Stuffed Sourdough Bun

These buns are almost identical to the sourdough buns I had posted earlier. In fact from the outside you may think it was the exact same recipe. But there is a difference.

The difference is they are stuffed with a paneer tomato mixture that makes them perfect food on the go. They taste best hot out of the oven but the savory filling makes them perfect even when cold. I made these to munch on when we drove around for college visits.

These buns were on my wishlist for a very long time. However, the original recipe did not use a vegetable filling and the buns were made with commercial yeast. The slow fermented dough and long proofing makes these sourdough bun very flavorful. It has the classic paper thin crust with the soft crumb. Inside the bun is the hidden savory surprise.

The tomato and paneer filling is flavored by cumin, turmeric, paprika and dried basil. Simple ingredients, complex flavors. Thyme or sage could be good substitutions if you don't have basil.

You will need
For the buns use the sourdough buns recipe

For the filling
14 oz. paneer
2 medium tomatoes
1 tbsp. olive oil
1 tbsp. cumin seeds
1 tsp. turmeric powder
1 tbsp. dried basil
1 tsp. paprika (adjust quantity to taste)
salt

Prepare paneer if using homemade and keep aside. Follow the sourdough buns recipe. In the last hour of fermentation prepare the filling. Dice the tomatoes and paneer. Heat oil in a pan and add the cumin seeds. When they sizzle add the turmeric powder and 10 seconds later add the paneer and tomatoes.

Let the mixture cook in its juices for about 5 minutes on medium high heat. Add salt and cook until the mixture is fairly dry.

Turn down the heat. Add basil and paprika. Mix well and let it cook for a few more minutes before taking it off the heat. The mixture should be dry. Let it cool down completely.

Divide the dough as per instructions. I cut each portion about 75-80 gm and got 12 buns. Take one portion of dough and flatten it slightly in the palm of your hand without allowing the gases to escape. Spoon in a 12th of the filling.

Close the dough over the top and and shape into a bun as per the bun instructions.

Repeat for all the portions.

Bake as per directions for sourdough buns.

Enjoy!