Thai-Style Yeast Celeriac Buns
Soft, fluffy buns filled with the flavors of Thailand, made with celeriac and a hint of yeast.
Ingredients
- ●1 large root, peeled and grated Celeriac
- ●1 packet active dry yeast (2 1/4 teaspoons) Thai Yeast
- ●2 cups All-purpose flour
- ●1 tablespoon Nam prik (Thai chili paste)
- ●1/2 teaspoon Salt
- ●1 tablespoon Sugar
- ●1 cup Water
Instructions
- 1
Combine yeast, sugar, and warm water (around 100°F) in a bowl and let it sit for 5 minutes.
- 2
Add flour, celeriac, nam prik, and salt to the bowl. Mix until a dough forms.
- 3
Knead the dough for 10 minutes until it becomes smooth and elastic.
- 4
Place the dough in a greased bowl, cover it with a damp cloth and let it rise in a warm place for 1 hour, or until it has doubled in size.
- 5
Preheat the oven to 375°F (190°C).
- 6
Punch down the dough and divide it into 6 equal pieces.
- 7
Shape each piece into a ball and flatten it slightly into a disk.
- 8
Place the buns on a baking sheet lined with parchment paper, leaving about 1 inch of space between each bun.
- 9
Bake the buns for 18-20 minutes, or until golden brown.
- 10
Let the buns cool for 5 minutes before serving.