Mönchhof Recipe

Warm milk and proof yeast

Warm the milk to about 105–115°F (40–46°C). Stir in 1 teaspoon of the sugar (from the dough sugar) and sprinkle the active dry yeast over the surface. Let sit 5–10 minutes until foamy.

Combine dry ingredients

In a large mixing bowl, whisk together the flour, remaining sugar (about 3 tablespoons), and salt.

Mix dough

Make a well in the center of the dry ingredients. Add the foamy yeast-milk, melted (but cooled slightly) butter, and the egg. Stir with a spatula or wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. If using a stand mixer, knead on medium speed with a dough hook 6–8 minutes.

First rise

Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 1 to 1.25 hours.

Cook aromatics

While the dough rises, heat 1 tablespoon olive oil in a skillet over medium heat. Add the finely chopped onion and cook 4–5 minutes until softened and translucent. Add the minced garlic and chopped mushrooms and cook 2–3 minutes until mushrooms release their moisture.

Brown meat

Increase heat to medium-high, add the ground meat, breaking it up with a spoon. Cook until no pink remains and meat is lightly browned, about 5–6 minutes.

Season and reduce

Stir in the tomato paste, Worcestershire sauce, dried thyme, salt, and pepper. Pour in the stock and stir, scraping any browned bits. Simmer gently 3–4 minutes until mixture is thick but moist. Taste and adjust seasoning. Remove from heat and let cool to lukewarm.

Divide dough

When the dough has doubled, gently deflate it and turn onto a lightly floured surface. Divide the dough into 8 equal pieces (about 75–90 g each). Roll each piece into a ball and flatten into a 4–5 inch round.

Fill

Place about 2 tablespoons of the cooled filling in the center of each round. Fold the edges up and around the filling, pinching and pleating to seal the top (to form a bun with a small opening on top or fully sealed, depending on preference). Tuck seams under to form a neat bun.

Second rise

Place assembled buns seam-side down on a parchment-lined baking sheet, leaving 1.5–2 inches between each. Cover loosely with lightly oiled plastic wrap or a towel and let rise 25–35 minutes until puffy.

Egg wash and seeds

Preheat oven to 375°F (190°C). Whisk the egg yolk with 1 teaspoon water. Brush the tops of the risen buns with the egg wash and sprinkle sesame seeds evenly. If you prefer a softer finish, brush with melted butter immediately after baking instead of egg wash before.

Bake

Bake in the preheated oven for 16–20 minutes, until the buns are golden brown on top and sound hollow when tapped. Rotate the sheet halfway through for even browning.

Finish

Remove buns to a wire rack. Immediately brush tops with 2 tablespoons melted butter for a glossy, soft finish. Let cool 10 minutes before serving so filling sets slightly.