For 8 buns
- 400 grams + 20 grams of flour
- 25 grams of powdered sugar
- 2 teaspoons of salt
- 20 grams of fresh baker's yeast
- 160 grams of skim milk
- 1 egg
- 45 grams of sweet butter
- 160 grams of cheese (here Nazareth, or otherwise Comté, etc.) cut into large dice
- 1 beautiful tomato
- 1 jar Pesto went to Calabrese (peppers, ricotta), or Pesto Rosso
- chorizo (optional, 2 thick washers cut in 2 for a bun)
- 1 egg
- 1 tablespoon of milk
- 1 good pinch of Guérande salt or coarse salt
- Sesame seeds, linen, etc ...
Step 1. Heat the milk (Put 25 seconds in the microwave). Pour it into the robot's bowl and crumble the yeast. Mix with a spoon. Add 400 grams of flour, salt and powdered sugar. Mix a little with the wooden spoon then put to knead with the robot during 5 minutes slow speed. Then add the beaten egg and knead 3 minutes medium speed (Kitchenaid 6 speed). Add the soft butter (I dice it and put 10 15 seconds in the microwave) and knead 5 minutes average speed (6 speed) then 1 minute fast speed (10). The dough should come off the bowl and make a ball.
Step 2. Cover the robot bowl and let it grow at room temperature for 1h20.
Step 3. Then degas and divide the dough into 8 (1 pate = 85 grams approx).
Step 4. Take a ball and spread it on a worktop with a roller (no need to flour the worktop, normally the dough is easy to handle without flour), in a circle of 16cm in diameter. Place 20 grams of cheese cut into large dice. Arrange a sliced tomato slice. Season with salt and pepper. Add according to the tastes of chorizo. Then drop 1 big teaspoon of pesto.
Step 5. Close like a chaplain and weld well. Turn it over, weld it underneath and lay it on a Silpat, itself placed on a perforated plate.
Step 6. Do the same with all the balls. Refrigerate for several hours and take them out at room temperature before cooking. Brown with beaten egg mixed with milk and salt and sprinkle with sesame or other type seeds just before baking at 1 ° C, for 12 minutes.
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15,68 € / kg PESTO CALABRESE 190G Product in stock