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spinach pesto buns

ingredients

dough

starter[1]            100 g
all purpose flour     275 g
whole wheat flour      25 g
milk                  130 g
egg                     1
butter                 60 g
sugar                  14 g
salt                    7 g

[1] starter

filling

onion                 120 g
garlic ginger paste[2] 25 g
almonds                40 g
basil                  30 g
spinach                80 g
salt                    4 g

[2] garlic ginger paste

glaze

butter                 10 g
egg yolk                1

possibilities

a process

dough

filling

assembly

weigh the risen dough.
divide dough into nine equal portions by weight. this is generally ~70 grams each.
form each portion into a sphere and set aside.

place the baking sheet inside a plastic bag, and let rise for 6 hours.
after 6 hours has passed, put it in the fridge overnight.

baking

remove the baking sheet from the refrigerator.
do your buns look plump? one can hope. if not, set the baking sheet on top of the fridge, and wait a spell. until you think they look nice.
whisk together soft butter and egg yolk for the glaze. add as much milk as necessary for the desired consistency.
once the buns are ready to bake, apply the glaze with a brush.
preheat a steamy oven to 220C
bake for 10 minutes.
remove the steam
bake for another 10 minutes

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