Wild garlic buns

Wild garlic buns

Total: 3 hr 20 min. | Active: 1 hr 20 min.
Nutritional value / piece: 276 kcal
, Fat: 9 g
, Carbohydrate: 35 g
, Protein: 11 g


10 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Yeast dough

500 g light spelt flour
40 g grated Parmesan
1 ¼ tsp salt
1 parcel dry yeast (approx. 7 g)
3 dl milk water (1/2 milk, 1/2 water)


50 g wild garlic
30 g shelled almonds, roasted
½ dl olive oil
½ dl water
1 tbsp lemon juice
1 tsp salt
a little pepper
40 g grated Parmesan
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How it's done

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Yeast dough

Mix the flour, parmesan, salt and yeast in a bowl. Add the milky water, knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.


Puree the wild garlic, almonds, oil, water, lemon juice, salt and pepper, mix in the cheese.

To shape the buns

On a lightly floured surface, roll the dough out thinly into a rectangle (approx. 40 x 50 cm). Spread the pesto over one half of the dough, fold the other half over the top, press down gently. Cut the dough lengthwise into strips approx. 2 cm wide. Twist the strips, tie into knots, place on a baking tray lined with baking paper.

To bake

Approx. 35 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, slide onto a cooling rack and leave to cool.

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