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    Grana Padano Riserva

    Soft buns with prosciutto, baby spinach and Grana Padano Riserva

    Group 393Medium
    Group 3824-6 people
    T340 min

    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

    STEP 1

    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.

    STEP 2

    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.

    STEP 3

    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.

    STEP 4

    Bake the buns in a preheated oven at 200°C for about 15 minutes, until golden on top.

    STEP 5

    Leave to cool for 1 hour, then slice in half and fill with prosciutto, shavings of Grana Padano Riserva and baby spinach.

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