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Wild garlic buns
35 m active | 3 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 276
  • Fat about 9g
  • Carbohydrates about 35g
  • Protein about 11g
This is needed
This is needed for 10 piece
Yeast dough
  • 500 g light spelt flour
  • 40 g grated Parmesan
  • 1 parcel dry yeast (approx. 7 g)
  • 1.25 tsp salt
  • 3 dl milk water (1/2 milk, 1/2 water)
Pesto
  • 50 g wild garlic
  • 30 g shelled almonds, roasted
  • 0.5 dl olive oil
  • 0.5 dl water
  • 1 tbsp lemon juice
  • 1 tsp salt
  • 40 g grated Parmesan
  • a little pepper
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And that's how it's done
And that's how it's done
Yeast dough
Mix the flour, parmesan, salt and yeast in a bowl. Add the milky water, knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.
Pesto
Puree the wild garlic, almonds, oil, water, lemon juice, salt and pepper, mix in the cheese.
To shape the buns
On a lightly floured surface, roll the dough out thinly into a rectangle (approx. 40 x 50 cm). Spread the pesto over one half of the dough, fold the other half over the top, press down gently. Cut the dough lengthwise into strips approx. 2 cm wide. Twist the strips, tie into knots, place on a baking tray lined with baking paper.
To bake
Approx. 35 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, slide onto a cooling rack and leave to cool.

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