Recipes, re-invented from cooking shows
Mushroom and Sage Pesto Savory Buns
Prep. Time:
Baking Time:
Total Time:
30 mins
30 mins
3 hours
Serves:
Makes 4 - 6 individual plaits
We saw Christiaan (Season 15 of The Great British Baking Show ™, Bread Week) make these lovely rich mushroom buns.
word
Ingredients
INFUSED MUSHROOM DOUGH 500g bread flour 7g SAF instant red yeast 1 tsp salt 1 tbsp sugar 250ml warm mushroom stock (made from dried porcini powder) 60ml wild mushrooms and sage infused olive oil 1 egg
HAZELNUT SAGE TRUFFLE OIL PESTO 100g toasted hazelnuts 20 fresh sage leaves 2 cloves garlic 60ml black truffle infused olive oil 30g Parmesan cheese Salt and pepper to taste
ASSEMBLY 200g fresh porcini mushrooms, sliced Extra truffle oil for brushing Flaky sea salt
Method
Make mushroom stock by simmering dried porcini, then use this liquid in the dough. Knead dough until smooth, let rise 1 hour. Blend pesto ingredients until chunky. Roll dough into strips, spread with pesto and sautéed porcini. Twist into plaits, brush with truffle oil. Bake at 200°C for 25-30 minutes until golden.
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Instructions
Make mushroom stock by simmering dried porcini, then use this liquid in the dough.
Knead dough until smooth, let rise 1 hour.
Blend pesto ingredients until chunky.
Roll dough into strips, spread with pesto and sautéed porcini.
Twist into plaits, brush with truffle oil.
Bake at 200°C for 25-30 minutes until golden.
Heading 5
Ingredients
INFUSED MUSHROOM DOUGH
500g bread flour
7g SAF instant red yeast
1 tsp salt
1 tbsp sugar
250ml warm mushroom stock (made from dried porcini powder)
60ml wild mushrooms and sage infused olive oil
1 egg
HAZELNUT SAGE TRUFFLE OIL PESTO
100g toasted hazelnuts
20 fresh sage leaves
2 cloves garlic
60ml black truffle infused olive oil
30g Parmesan cheese
Salt and pepper to taste
ASSEMBLY
200g fresh porcini mushrooms, sliced
Extra truffle oil for brushing
Flaky sea salt
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