Olive & Fetta twist buns
This easy savoury bun recipe uses no machine and minimal kneading. You can put these together within a couple of hours.
Equipment
- Kitchen scales
- Mixing bowl
- Baking tray
- Cling wrap
- Sharp knife
Ingredients
Dry ingredients
- 350 grams plain flour
- 20 grams white sugar
- 1/2 tsp salt
- 7 grams instant dried yeast
Wet ingredients
- 240 ml warm milk
- 1 large egg
- 45 grams soft room temp butter
Fillings
- 100 grams olives
- 150 grams fetta
- dried herbs to taste
- salt & pepper to taste
Instructions
- Add flour to a mixing bowl, add sugar and salt to on side of bowl and yeast to the other. Mix some flour into the separate piles before mixing all together
- Stir wet ingredients into flour until combined and smooth
- Smooth the dough's surface, cover bowl with cling wrap and proof for 1 hour or until dough has doubled in size
- Place dough on a lightly floured surface and knead dough into the flour 4/5 timesDough may be sticky to work with- flour hands and add a pinch of flour as you knead, until dough is no longer sticky
- Roll dough into a large rectangle, approx a pinky finger in thickness
- Evenly top doughs surface with fetta, olives, dried herbs, salt and pepper and roll dough into a log -lengthways
- Refer to video to shape dough Divide log into 4 with a sharp knife. With each piece; pinch ends together so the logs are enclosed at each end.
- Using knife, slice down the middle of each log, lengthways - leaving the bottom layer of dough untouched. Use fingers to slightly spread open the sliced opening
- Gently twist the buns from the middle until the two open sides are facing up
- Sprinkle buns with olive oil, cover with cling wrap and proof for a further 30 minutes
- Bake buns at 190c/375f for 15-20 minutes