Pesto buns

Aperitif fingerfood Baking piquant Supplements and sauces
Total: 2 hr 10 min. | Active: 25 min.
vegan, lactose-free

Hempseed buns are traditionally served sweet and come with a delicious cinnamon filling, however they also make a great savoury snack. I set myself the challenge of creating hempseed pesto buns for an aperitif. The result was these delicious, savoury buns, which can be enjoyed as an aperitif or for brunch.

Fanny Frey - fannythefoodie

Ingredients

for 10 pieces

Dough
400 g white flour
1 tsp salt
1 tsp sugar
½ cube yeast (approx. 20 g, crumbled
1 dl water
1 dl almond drink or soya drink
5 tbsp olive oil
To shape
80 g hemp pesto
a little  olive oil
½ tbsp Hemp seeds
To bake
1 tbsp Hemp seeds

How it's done

Dough

Mix the flour, salt, sugar and yeast in a bowl. Pour in the water, almond milk and oil, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.

To shape

On a lightly floured surface, roll the dough out thinly into a rectangle (approx. 40 x 30 cm). Spread half of the long side with pesto, fold the other half over the top and press down gently. Cut the dough lengthwise into 10 strips. Twist the strips, tie in a knot, press the ends together firmly. Place the buns on a baking tray lined with baking paper, cover and leave to rise for approx. 20 mins. Brush with a little oil, sprinkle with hempseed.

Hempseed pesto

To bake

Approx. 25 mins. in the centre of an oven preheated to 180°C. Remove from the oven, brush with a little pesto, leave to cool on a rack.

Hempseed pesto

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