Pesto & PostoPeas Buns
Ingredients
Dough
- ½ cup warm milk (125 ml)
- 2 tablespoons honey (40 g)
- 2 ¼ teaspoons dry yeast (7 g)
- 3 cups bread flour (390 g)
- 2 eggs, room temperature
- ¼ cup powdered milk (32 g)
- 1 teaspoon salt
- ¼ teaspoon nigella seeds
- ⅓ cup butter (75 g), room temperature & cubed
Filling
- 2 cups green peas
- 1 teaspoon cumin seeds
- 1 teaspoon ginger, chopped
- 1 teaspoon garlic, chopped
- 1 teaspoon chilli, chopped
- Salt to taste
- 2 teaspoons ghee
Steps
Dough
- Warm the milk to 110°F (43°C) and add the honey and yeast. Leave it for 5-10 minutes or until the yeast is activated.
- In a stand mixer, mix the yeast mixture along with all the dry ingredients and eggs, except the butter.
- Knead for 10 minutes.
- Add the cubed butter one at a time and mix it well. Then knead it for another 10 minutes.
- Form a ball and apply some oil over it. Cover it and leave it to rise for 1 hour or until it has doubled.
Filling
- In a pan, heat a couple of teaspoons of oil and sauté the chopped ginger, garlic, chilli and cumin seeds.
- Add the peas and sauté for a few minutes.
- Transfer to a blender and blend into a smooth paste.
- Return the paste to the pan and keep cooking until most of the water has evaporated and it is almost dry. Any leftover water makes it difficult to spread over the dough or use as a filling.
- Let it cool, then mix in the ghee so the consistency is spreadable.
Shaping & baking
- Roll the dough into a 14x21 inch rectangle.
- Spread the filling evenly over the dough.
- Fold one third of the dough over the middle, then fold the other third over it.
- Roll the dough slightly so you get an even layer.
- Cut the dough into strips.
- Hold the two ends of each strip and gently pull them to make them longer.
- Twist the strips and tie them into a knot.
- Leave them for 20 minutes while the oven preheats to 350°F.
- Beat one egg with a splash of milk and brush it over the buns.
- Bake for 30 minutes at 350°F.
Inspired by El Mundo Eats' Swedish cardamom pistachio buns.