Soft buns with prosciutto, baby spinach and Grana Padano Riserva
Difficulty Medium
|
Preparation  40 min
|
Servings for  4-6 people
|
Ingredients
For the buns:
150 g bread flour
350 g all-purpose flour
300 g whole milk
50 g butter
50 g sugar
5 g fresh brewer’s yeast
1 egg
sesame seeds
salt
For the filling:
100 g prosciutto
100 g Grana Padano Riserva
baby spinach.
Preparation
Sieve the two kinds of flour into a kneading machine. Add the sugar, crumble in the yeast and begin kneading, adding a drizzle of milk at room temperature.
Add the melted butter and continue kneading until the dough is smooth and elastic.
Make the dough into a ball and leave to rise in a dish, covered with clingfilm.
Once the dough has risen, transfer onto a floured surface and shape into a small loaf; then, with a dough scraper or knife, cut the dough into about thirty balls.
Arrange the balls on a baking sheet lined with baking paper, brush with the beaten egg mixed with two tablespoons of milk, sprinkle with sesame seeds and leave to rise for about 30 minutes.
Bake the buns in a preheated oven at 200°C for about 15 minutes, until golden on top.
Leave to cool for 1 hour, then slice in half and fill with prosciutto, shavings of Grana Padano Riserva and baby spinach.
Related recipes
|
Difficulty |
Preparation |
Servings for |
Waffles with ham, Swiss chard, raspberries and Grana Padano
|
Difficulty |
Preparation |
Servings for |
Asparagus and Grana Padano Riserva Flan
|
Difficulty |
Preparation |
Servings for |
Savoury Tart with Mushrooms, Chestnuts, Pumpkin and Grana Padano Riserva
|
Difficulty |
Preparation |
Servings for |
