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Pesto buns
25 m active | 2 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 253
  • Fat about 12g
  • Carbohydrates about 29g
  • Protein about 6g
This is needed
This is needed for 10 piece
Dough
  • 400 g white flour
  • 1 tsp salt
  • 1 dl water
  • 1 tsp sugar
  • 0.5 cube yeast (approx. 20 g, crumbled
  • 1 dl almond drink or soya drink
  • 5 tbsp olive oil
To shape
  • a little olive oil
  • 80 g hemp pesto
  • 0.5 tbsp Hemp seeds
To bake
  • 1 tbsp Hemp seeds
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And that's how it's done
And that's how it's done
Dough
Mix the flour, salt, sugar and yeast in a bowl. Pour in the water, almond milk and oil, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.
To shape
On a lightly floured surface, roll the dough out thinly into a rectangle (approx. 40 x 30 cm). Spread half of the long side with pesto, fold the other half over the top and press down gently. Cut the dough lengthwise into 10 strips. Twist the strips, tie in a knot, press the ends together firmly. Place the buns on a baking tray lined with baking paper, cover and leave to rise for approx. 20 mins. Brush with a little oil, sprinkle with hempseed. Hempseed pesto
To bake
Approx. 25 mins. in the centre of an oven preheated to 180°C. Remove from the oven, brush with a little pesto, leave to cool on a rack. Hempseed pesto