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.
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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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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.
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