Ingredients: For 12 buns
For the bun dough:
2 eggs
8 cl of milk
50 g butter
25 g fresh baker’s yeast
500 g flour
30 g sugar
2 tablespoons sesame seeds
10 cl of water
2 tablespoons olive oil
10 g of salt
1 egg yolk + 1 tablespoon of milk for glazing
A few poppy or sesame seeds (optional)
For garnish :
800 g to 1 kg of veal chop
1 head of garlic.
A few pistils of crushed saffron (or 1 teaspoon of turmeric)
1 salted preserved lemon
1 tablespoon of cumin
2 tablespoons of clarified butter or semi-salted butter
2 tablespoons olive oil
1/2 teaspoon of ras elhanout
Salt
500 ml of water
125 g grated cheese (Emmental)
veal and preserved lemon buns
Preparation :
Bun dough:
Warm the milk very slightly, dissolve the yeast in it and add the sugar. In a bowl, gently whisk 2 eggs.
In a bowl equipped with a kneading hook, pour the milk-yeast-sugar mixture, the flour, the salt, the lukewarm
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