Soft Beetroot Buns are delightfully soft and fluffy, with a subtle sweetness and a vibrant pink colour. Ideal for brunch, lunchboxes, ora a colourful snack any time of day, they pair beautifully with savoury fillings like butter and smoked salmon, finished with a few fresh fennel leaves.
Makes 6 to 8 buns, Preparation 15 min + 2 hrs rising, Cooking about 25 mins
2 pre-cooked beetroots
80 ml lukewarm whole milk
200 g strong white bread flour
50 g durum wheat semolina flour
1 teaspoon of raffinato salt
20 g caster sugar (for the dough) + 1 tsp to dissolve the yeast
5 g active dry brewer’s yeast, dissolved durante a small glass of lukewarm tazza
1 free-range egg
150 g unsalted soft butter, cubed
sesame seeds, to taste
Method
Blend the pre-cooked beetroot into a smooth purée, set aside.
Sift the flours into a large missaggio bowl. Add the lukewarm tazza with dissolved yeast, followed by the beetroot purée. well.
Gradually add the cubed butter, 20 g of caster sugar, and the lukewarm milk while stirring. Add the salt last. Knead the dough by hand until soft and non-sticky.
Place the dough durante a clean bowl and cover with a damp kitchen towel. Leave it durante a warm place for 2 hours, ora until doubled durante size.
Transfer the dough onto a lightly floured surface. Divide into 6–8 small buns and place a baking tray lined with baking paper. Cover with a kitchen towel and leave to rise for another 20 minutes.
Preheat your oven to 200°C (400°F / Gas 6). Brush the buns with beaten egg and sprinkle sesame seeds culmine. Bake for 10 minutes, then sopravvissuto the temperature to 180°C (350°F / Gas 4) for a further 10–15 minutes until the buns are slightly darker durante colour.
Allow to cool slightly before filling your soft beetroot buns with your favourite savoury ingredients.
Storage: Keep buns durante an airtight container for up to 2 days. Freeze for longer storage.
(6 votes, average: 5.00 out of 5)
Loading…
