Pesto & Sun-Dried Tomato Buns

Makes 12 bungs

Ingredients

• 420 gr ap flour

• 5 gr salt

• 60 gr unsalted butter, room temp

• 30 gr honey

• 180 ml milk, around 37°C/100°F

• 5 gr yeast

• 1 egg, whisked

• For the filling;

  • Pesto

  • 1/2 cup sun-dried tomatoes

Instructions

1. In a stand mixer bowl, add flour, salt, and butter.

2. In a medium-size bowl, combine warm milk, yeast, and honey. If you are using active dry yeast, leave it for 10 minutes for the yeast to activate. If you are using instant yeast, you can continue to the next step.

3. Pour yeast/milk over dry ingredients, as well as the whisked egg. Mix at low speed for 6-7 minutes. Cover the bowl with cling film and let it proof for an hour.

4. Roll the dough into a 30x40cm (11x16inch) rectangle. Spread pesto in a thin layer, and sprinkle sun-dried tomatoes. Fold one of the shorter ends till 2/3 of the dough and fold the other on top. Cover and leave to chill in the fridge for 10 minutes.

5. Cut the dough into 12 pieces, crosswise. Then take each piece, and make 2 cutting lengthwise to create 3 strands, make sure not the cut the very top, so that strands stay together. Braid, and roll the stands to form a bun. Transfer to a cupcake pan. Continue with the rest. Cover the cupcake pan with a clean kitchen towel, and leave them to proof for an hour.

6. Preheat the oven to 190°C/375°F. Bake for 20 minutes. Transfer them to wired rack to cool. Enjoy!