Sundried tomato and basil buns
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Preparation : 15 min
Cooking : 25 min
Total time : 40 min Rest : 0 min
4 people
90 ml of milk
1 sachet of dry baker's yeast (5 g)
40 g of sundried tomatoes
10 leaves of basil
2 garlic cloves
250 g of plain flour
35 ml of olive oil
25 g of parmesan
20 g of pinenut
1 tsp of salt
Associated products
Tips
Alternatively, prove the dough in the stainless steel bowl on EXPERT programme 30 minutes / speed 0 / 35°C.
RECIPE STEPS
1
Preheat your oven to 200°C.
Add 50ml water, the milk and the baker's yeast into the metal bowl then run the programme.
- 90 ml of milk
- 1 sachet of dry baker's yeast (5 g)
Expert
02:30 / 3 / 37°C
2
Chop the sundried tomatoes and basil into thin strips. Press the garlic cloves with a garlic press.
- 40 g of sundried tomatoes
- 10 leaves of basil
- 2 garlic cloves
3
Add them into the metal bowl and then add the remaining ingredients in the order listed.
Run the programme.
- 40 g of sundried tomatoes
- 10 leaves of basil
- 250 g of plain flour
- 35 ml of olive oil
- 25 g of parmesan
- 20 g of pinenut
- 1 tsp of salt
- 2 garlic cloves
Bread/Brioche
02:00 / 5 /
4
The programme will stop after a minute. Press AUTO to finish the programme.
5
Let the dough rest until double in size.
Transfer the dough onto a floured work surface and knead it by hand for 3 minutes. Divide the dough into 6 pieces and use the palm of your hands to roll the dough into balls. Place the dough balls onto a baking tray covered with baking paper.
6
Sprinkle them with flour and use a sharp knife to cut a cross on the top of each.
Bake for 25 minutes.
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