Easy homemade bums are now so common you can make them at home.
What you’ll need: Ingredients: For the biscuit dough: 3 cups of flour 2 cups of cold water 3 cups milk, cold (you’ll need about 1 cup of cold milk for each bun) 2 teaspoons baking powder 1 teaspoon salt 2 cups butter, softened and cooled to room temperature For the filling: 1 1/2 cups butter 1/4 cup sour cream, divided 1/3 cup chopped parsley, chopped 2 cups wholemeal flour For the topping: 1/8 teaspoon kosher salt, to taste Instructions: Heat a large pot over medium heat.
Add the flour and water and whisk until it’s light and fluffy.
Add baking powder, salt and the butter and mix it for about 3 minutes.
When it’s all combined, pour the mixture into a large bowl and mix well.
Add a splash of milk into the bowl and stir it together.
Slowly pour in the hot water.
Bring the mixture to a boil, then turn down the heat and simmer for about 30 minutes, until it has thickened up.
If you like, you can also make the dough a bit longer and refrigerate it for later.
To make the filling, whisk together the sour cream and flour with a fork until combined.
Then add the chopped parsleys, milk, and sour cream.
Mix until smooth.
Then fold in the butter, and add it to the mixture, and stir until the dough is well incorporated.
Place the dough in the refrigerator and let it rise in the fridge overnight.
Preheat the oven to 400°F (190°C).
Put a baking sheet on the stove and preheat it to 375°F / 180°C.
Once the dough has risen, place the baking sheet onto a baking tray lined with parchment paper and spray with cooking spray.
Bake the buns for 12 to 15 minutes.
Remove them from the oven and cool completely before removing them to a wire rack to cool completely.
For the toppings, place all the ingredients in a bowl and whisk together until combined, then set aside.
Repeat for the other ingredients.
For dipping, put all the toppling ingredients in the bowl of a stand mixer fitted with the paddle attachment and beat until smooth and fluffy, about 10 to 15 seconds.
Add 1 teaspoon of salt, mix again until combined and incorporated.
Spoon onto a cookie sheet and brush with melted butter.