Our Recipes, re-invented from cooking shows
Pesto Brunch Buns
Prep. Time:
Baking Time:
Total Time:
Serves:
2 hours
40 mins
3 hours
12 rolls
This is our "home-cook-friendly" version of a lovely dish that we saw Georgie create in Season 15 of The Great British Baking Show ™.
Ingredients
450g bread flour
7g SAF Gold Instant Action Yeast
20g black garlic powder
1 tsp sugar
1.5 tsp salt
2 tbsp olive oil
150g fresh pesto
240g sun-dried tomatoes (drained)
100g grated mozzarella (or diced, if you prefer)
50g grated parmesan
Fresh basil
Instructions
Mix the flour, yeast, garlic powder, sugar and salt together. Add 280ml warm water to the flour mix, along with the olive oil, and start mixing (use a stand mixer if possible) until the ingredients start to clump together as a dough. If the dough seems a little dry, add more water. Once combined, knead for 10 mins by hand, or for 5 mins with a dough hook on a medium speed in a mixer. The dough should feel soft, springy and elastic.
If you’re lucky enough to own a Silat silicon mat, then I love proofing dough by just dropping it onto a mat and then dropping the mat/dough into a large bowl and topping it with plastic wrap. Otherwise, oil a metal bowl so that as the dough expands it won’t stick.
Set aside in a warm place to double in size – this will take 1-3 hrs, depending on the warmth of your space.
Line a baking tray with parchment or silicon mat. Uncover the dough and punch it down a couple of times with your fist, knocking out all the air bubbles. Tip out onto a floured work surface (dust the dough with a little flour, if it is sticky). Roll the dough out to a rectangle, roughly 40 x 30cm. Spread the pesto over the dough, then scatter over the tomatoes (chopped if necessary), both cheeses and the shredded basil. Roll the dough up from one of the longer sides, into a long tube.
Cut the dough into 12 even rolls. Place on the baking tray, cut-side up, making sure the open end of each roll is tucked in towards the centre on the arrangement – this will prevent them from uncoiling during cooking. Leave a little space between each roll so that they grow and touch as they prove, to form a tear and share bake. Loosely cover with oiled cling film and leave to prove for 30 mins–1 hr until almost doubled in size again. Heat oven to 400º F
Uncover the bread when it is puffed up. Bake for 35-40 mins until golden brown and the centre looks dry and not doughy. Serve warm, ideally.
