Grana Padano puffed buns (panini sfogliati)

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 Grana Padano puffed buns (panini sfogliati)
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Details

. Difficulty: Medium . Serves: 4/5 people . Preparation time: 60 minutes
Deliciously crispy and fluffy buns with a rich cheese flavour? Yes please, they definitely make the list of my top recipes. When you take a look for the first time at these Grana Padano puffed buns it is normal to feel like they have been bought in a bakery as you might think there are a lot of skills involved to achieve such detailed result, but I can assure you that, following the steps this could prove to be one of the easiest (and satisfying!) homemade bread recipe you have ever encountered. And only with a few ingredients too! What’s not to like.

Chef’s tip: The Grana Padano buns are delicious on their own but have them with a slice of Parma or San Daniele ham and rocket salad for a heavenly snack!

Ingredients

1 cup (200 g) of shaved or grated Grana Padano
2 cups (250 g) of 00 flour (plus extra for dusting)
5 fl oz (150 ml) of water
1/3 cup (8 g) of fresh yeast
1/3 cup (70 g) of softened unsalted butter (plus extra to grease)
3/4 tsp (4 g) salt
Black pepper and rosemary to garnish

Preparation

Prepare the dough like a regular white bread. Melt the yeast in the water making sure it is at room temperature and then combine the sieved flour and salt. Knead well until smooth and place the dough into a bowl dusted with flour. Cover with cling film or a tea towel and let it proof for about 90 minutes or until it has doubled in size.
When the dough is ready, dust the working surface with flour and gently place the dough on it. With the help of a rolling pin flatten the dough into a 1cm (about ½ inch) thick square (or rectangular shape works too). Now distribute evenly the soft butter over half of the rolled-out dough and cover with the other half as if it was a wallet. Make sure there is no air inside and seal the edges by pressing them together. Roll out the dough again to a 1 cm (about ½ inch)  thick square. Now, imagine that the dough is divided in 3 equal parts, take one edge of the dough and fold it towards the centre, take the other edge of the dough and fold it also towards the centre, over the first already folded edge. Flatten the dough again with the rolling pin and repeat the operation once more so as to create a layered buttery effect in the Grana Padano buns.  
Once the dough is flattened out for the last time, melt the remaining butter and brush the surface of the dough evenly. Scatter over the Grana Padano and patiently roll the dough up into a log, stuffed with lots of Grana Padano cheese.
Keep the log tight and with a sharp knife cut it into 2 to 3cm (around 1 inch) sections to create the buns and place them as you go on a parchment-lined baking tray, to form a circle, leaving around 2cm space between each so as to allow them to grow. Leave the buns to prove for about 45 minutes until they have doubled in size.
Preheat the oven to 180 °C (255 °F). Sprinkle some extra Grana Padano over the buns and bake the for around 15-18 minutes or until they are evenly golden and puffed. If needed, turn the tray halfway through the cooking time to insure an even colour.
Danilo Cortellini
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