Steamed sourdough bread

• 500 g of flour (type 500)
• 20 g of fresh yeast or 7 g of dry yeast
• 300 ml of warm milk
• 1 teaspoon of sugar
• 1 teaspoon of salt
• 2 tablespoons of oil or melted butter
• 1 egg (optional, for a richer dough)

If you are using fresh yeast, crumble it into warm milk, add sugar and let it stand for 10-15 minutes to activate the yeast. If you use dry yeast, simply mix it with flour.

In a large bowl, mix the flour, salt and, if desired, an egg. Add activated yeast (or mix dry yeast with flour) and gradually add warm milk and oil or butter. Knead the dough until it becomes smooth and elastic. If necessary, add a little more flour or milk

Cover the dough with a tea towel and let it rise in a warm place until it doubles in volume (about 1 hour).

Knead the risen dough gently and divide it into equal pieces (about 8-10 pieces). Shape each piece into smooth balls. On a lightly floured surface, roll out the dough to half a centimeter thick.

Trim with a glass about 6 cm in diameter or with a donut mold. Knead the rest of the dough again, roll out and trim.

Coat each round of dough with oil and fold them over the other half of the dough. You get the shape of a pocket. Cover and let rise for 30 minutes.

Place the risen bread on pieces of baking paper. Place them in a steamer or on a strainer over boiling water, leaving some space between the breads for rising. Cover and steam for about 15-20 minutes, until the buns are fluffy and cooked through.

Breads without filling can be served warm as a side dish to various dishes. You can also choose a filling for breads such as meat or vegetable.

I also make them sweet with Nutella, namely I make balls that I fill with Nutella and steam. Then I cover them with melted chocolate.