Domes Bures Recipe
Recipe information
Make Domes Bures in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Dough
Filling (Savory Mushroom & Cheese)
Assembly & Finish
Dough
1. Activate yeast & warm liquids
Combine warm milk (about 105–115°F / 40–46°C) and 1 tablespoon warm water in a small bowl. Stir in the sugar and sprinkle the instant yeast over the surface. Let sit 5–7 minutes until foamy.
2. Mix dough
In a large bowl or bowl of a stand mixer fitted with a dough hook, whisk together the flour and salt. Add the softened butter, foamy yeast mixture and the egg. Mix on low speed until the dough comes together, about 2–3 minutes. Increase to medium and knead 5–7 minutes until smooth and slightly tacky. If mixing by hand, turn dough onto a floured surface and knead until elastic, about 8–10 minutes.
3. First rise
Form the dough into a ball and place in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled in size, about 1 to 1¼ hours.
Filling (Savory Mushroom & Cheese)
4. Cook aromatics
While dough rises, heat butter and olive oil in a skillet over medium heat. Add the minced shallot and cook until translucent, about 2–3 minutes. Add the garlic and cook 30 seconds until fragrant.
5. Cook mushrooms
Add chopped mushrooms and a pinch of salt to the skillet. Cook, stirring occasionally, until the mushrooms release their moisture and begin to brown, about 6–8 minutes. Raise heat for the last minute to help evaporation. Season with the chopped thyme, remaining salt, and black pepper. Remove from heat and let cool 8–10 minutes.
6. Finish filling
Transfer cooled mushrooms to a bowl and stir in cream cheese, grated gruyère, sour cream (or crème fraîche), and chopped parsley. Taste and adjust seasoning. The mixture should be thick and spreadable; chill briefly in the fridge if needed to firm up.
Assembly & Baking
7. Divide dough
Punch down the risen dough and transfer to a lightly floured work surface. Divide dough into 12 equal pieces (about 60–70 g each). Shape each piece into a smooth ball and let rest covered for 10 minutes to relax the gluten.
8. Fill and shape domes
Flatten each dough ball into a 3–4" (8–10 cm) disc with your fingers or a rolling pin. Place about 1½ to 2 tablespoons of the mushroom-cheese filling in the center. Pull the edges up and pinch to seal, forming a tight dome. Place seam-side-down on a parchment-lined baking sheet, spaced 1½–2" apart. Tuck seams under to make a smooth top.
9. Second rise
Cover the shaped domes lightly with plastic wrap or a lightly oiled towel and let rise until puffy, about 30–40 minutes.
10. Egg wash & bake
Preheat oven to 375°F (190°C). Whisk the egg and 1 teaspoon cold water to make an egg wash. Gently brush the domes with egg wash and sprinkle with sesame or nigella seeds if using. Bake on the center rack for 15–18 minutes, until golden brown and internal temperature reaches about 190°F (88°C). If the tops brown too quickly, tent loosely with foil for the last 5 minutes.
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