Thyme-stuffed savoury steamed buns with creamy mushrooms

Sift the flour. Warm the milk until lukewarm, not hot. Dissolve the honey and crumbled yeast in it. Mix with 250 g flour and knead until evenly combined. Cover and prove at room temperature for about 15 min. Meanwhile, peel and chop the onion. Wash and dry the thyme, strip off the leaves. Crack the walnuts, discard the shells and crush the kernels. Sauté the onion, thyme and nuts in 30 ml oil for about 3 min until the onion softens. Add 1 g salt and 0.25 g pepper. Leave to cool until lukewarm.

Let the butter portion for the dough soften. Crack the egg into a bowl and beat it. Knead it into the dough with 20 g softened butter and 2 g salt until evenly incorporated. Dust the worktop and your hands with the remaining 10 g flour. Divide the dough into 8 equal pieces. Flatten each, distribute all the filling between the centres and seal the edges firmly over it. Place seam-side down, cover and prove for about 10 min.

Clean the mushrooms and slice. Peel and crush the garlic. Wash and dry the parsley, remove the stalks then chop the leaves. Sauté the mushrooms and garlic in the remaining 45 ml oil for about 5 min until their liquid evaporates. Add all the cream and simmer gently for about 10 min until lightly coating. Stir in the parsley, 2 g salt and the remaining 0.25 g pepper. Keep warm over very low heat while the buns cook.

In a flat-bottomed sauté pan about 26 cm across with a close-fitting lid, bring all the water to the boil with the remaining 15 g butter and 1 g salt. The liquid forms a shallow layer. Lower the heat and arrange the buns side by side, seam-side down. Cover and cook over low heat for about 12 min. Do not lift the lid during the first 10 minutes. Then check that a bun is risen and cooked through without raw dough in the centre, and cook a little longer if needed. Lift out carefully with a spatula and serve with all the mushroom sauce and lingonberry preserve.