Zucchini, Chilli & Gruyere Buns

16
Servings
30m
Prep Time
30m
Cook Time
1h
Ready In


"From our weekday newspaper, The West Australian. Times are estimated and do not include proving times."

Original recipe yields 16 servings
OK

Nutritional

  • Serving Size: 1 (65.2 g)
  • Calories 137.6
  • Total Fat - 2 g
  • Saturated Fat - 0.7 g
  • Cholesterol - 2.4 mg
  • Sodium - 323.7 mg
  • Total Carbohydrate - 24.9 g
  • Dietary Fiber - 0.9 g
  • Sugars - 1 g
  • Protein - 4.4 g
  • Calcium - 41.9 mg
  • Iron - 0.4 mg
  • Vitamin C - 1.4 mg
  • Thiamin - 0 mg

Step 1

Place the flours, sugar, salt, oil, yeast, water and milk in the bowl of an electric mixer fitted with a dough hook (or use your hands to form the dough into a ball) and mix on low speed for a couple of minutes until it begins to form a ball, then increase the speed to medium and mix for 5 minutes to develop the protein and give your dough struccture.

Step 2

If you are kneading with your hands, stretch the dough as you are kneading it and continue to work it on the bend for 10 minutes longer than if using the machine.

Step 3

At this stage the dough will start to form a ball around the dough hook, peeling away from the side of the bowl.

Step 4

To check that the dough is ready, do a stretch test; to do this, peel away a small piece of dough, roll it in the palms of your hand to form a bal and then stretch it out between your fingertips and if it doesn.t tear, it is ready and if it does tear, knead the dough for another few minutes to develop the structure.

Step 5

Transfer dough to a lightly oiled bowl, cover with plastic srap or a tea towel and place in a warm place to prove for 45 minutes or until if has doubled in voluem and then knock back the dough by turning it out onto a lightly floured work surface, then gently pat it into a 30cm x 20cm rectangle.

Step 6

Fold the dough in half, then in hal again (as if folding a piece of paper) and then return to the bowl, then cover and prove for a further 30 minutes or until doubled in volume.

Step 7

Turn the dough out onto a floured surface once more, patting it gently with your hands to form the same rectangle (30cm by 20cm) and sprinkle the chilli evently over two-thids of the dough, leaving the remining thid bare.

Step 8

Squeeze any moisture out of the zucchini and spread it over the chilli, followed by the cheese.

Step 9

Fold the bare portion of dough over half the cheese mixture and then over again to completely envelop the filling.

Step 10

Turn the cough so the seam is parallet to your body,, using extra flour on the bench to stop is sticking, then put it out to a 30cm x 15cm rectangle and dust the top of the dough with a little flour (or leave it plain if your prefer), then cover with a tea towel and rest on the bench for 10 minutes.

Step 11

Preheat oven to 190C and line a baking sheet with baking paper and using dough cutter or large knife cut the dough in half lenthway, then cut across the two rows to form 16 even square buns.

Step 12

Place the buns on the prepared baking sheet, cover with a tea towel and prove one last time for 15 minutes or until they have doubled in volume.

Step 13

Bake the buns for 25 to 30 minutes or until golden, then remove them from the oven and cool on the tray.

Step 14

TIP - Slice them in half horizontally and toast them, although they are just delicious fresh from the oven; either way don't forget the butter.

Tips & Variations


No special items needed.

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