Beet Leaf Wrapped Buns

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waivio_hivecooking4 months ago3 min read

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Delve into the heartiness of Beet Leaf Wrapped Buns, a homestyle delight marrying the earthy flavors of beet leaves with soft yeast dough. Baked to golden perfection and topped with a savory bacon-infused cream sauce, these buns offer a perfect balance of richness and freshness. Ideal as a main course or a side dish, this recipe provides a flavorful twist on traditional bread rolls.

Ingredients

🥬 24 medium-sized beet leaves, garden-grown
🍞 Standard white bread yeast dough sufficient for a couple dozen small buns, ingredients not specified
🧂 Salt
🧈 Butter for greasing, approx. 1-2 tablespoons

🥓 6-8 slices of bacon, cut into small pieces
🧈 Butter, if needed to supplement bacon fat, approx. 1-2 tablespoons
🧅 1 small/medium onion, diced, garden-grown
🧄 1 small bunch of dill, chopped, garden-grown
🧄 1 small bunch of chives, chopped, garden-grown
🥛 1/2 cup (120ml) heavy cream
🧂 Salt & Black Pepper

Instructions

1- Wilt Beet Leaves:

Harvest and prepare 24 medium-hand-sized beet leaves by removing the central vein.
Let them wilt at room temperature overnight (approximately 24 hours) to make them pliable.

2- Prepare Dough:

Follow a standard white bread yeast dough recipe to prepare your dough until smooth and elastic.
Let it rise in a covered, butter-greased bowl for about 2 hours or until doubled in size.

3- Assemble Buns:

Punch down the risen dough and divide it into small, oval-shaped pieces.
Place each dough oval at the base of a wilted beet leaf and roll the dough, wrapping it completely within the leaf.
Arrange the wrapped buns on a parchment-lined baking sheet.

4- Bake:

Preheat the oven to 350°F (175°C).
Bake the buns for about 20 minutes until cooked through and lightly golden.
Cool on a wire rack.

5- Create the Sauce:

In a frying pan, cook the bacon pieces until crispy. Remove bacon and reserve the bacon fat.
Sauté diced onions in the bacon fat until soft and translucent.
Add cream to the pan, stirring to combine with the onions.
Warm gently without boiling.
Season the sauce with salt and pepper to taste.

6- Finish and Serve:

Plate the beet leaf buns and generously drizzle with the prepared sauce.
Garnish with the crispy bacon, fresh dill, and chives.

Prep Time: Overnight for wilting + 3 hours active/prep
Cook Time: Approximately 20 minutes
Total Time: Around 27 hours (including passive times)
Servings: Approximately 24 buns
Calories, Proteins, Fats, Carbohydrates per serving: Specific data unavailable due to unspecified dough quantities.
Equipment: Large glass mixing bowl, wooden cutting board, knives, electric oven, black non-stick pan, wooden spoon, parchment paper, serving plate, cooling rack