Powerlogy baked buns filled with nougat

What is the first thing that comes to mind when you hear the word childhood?

Besides playful childhood days, chasing a ball and messing about with friends, for us it is also stealing freshly baked buns straight from the tin. So here is another traditional recipe, upgraded with our Powerlogy treats. Bake these crisp, fluffy buns filled with delicious Powerlogy Nougat Cream with us.

We used no white flour, no white sugar and no milk or cream in the recipe. The only dairy ingredient is ghee – clarified butter, which is virtually free of lactose, so the recipe also suits people who avoid lactose.

Look back at your childhood days with us, with these fragrant baked buns just like grandma’s.

Method:

• Crumble the yeast into a smaller bowl, add 1 tsp of sugar and some flour and pour over 50 ml of lukewarm milk.
• Mix well and leave to stand for 15 minutes in a warm, dark place under a tea towel.
• In a second bowl, mix the flour, sugar and a pinch of salt.
• Then add the starter, the rest of the lukewarm milk and our olive oil and work it into a smooth dough with your hands. (you can also use a food processor)
• If the dough seems too thick, add more milk; if it is too loose, add more flour.
• Leave the finished dough to prove again in a warm, dark place under a tea towel for at least 1 hour.
• After an hour, roll the dough out to a thickness of 1 cm and cut it into squares.
• Fill each square with our hazelnut nougat cream, shape it into a ball and place it on the tray seam-side down.
• You can grease the tray with oil or use baking paper.
• Brush the buns arranged on the tray with melted Powerlogy GHEE Butter.
• Then bake for about 20-25 minutes at 190 degrees.
• Once the buns have cooled, you can dust them with a sugar powder made by grinding coconut sugar mixed with coconut flour.
• Enjoy – the childhood, traditional way!