Pesto and Cheese Chelsea Buns
For this week's bread, I decided to enter into the realms of something that is usually eaten as a sweet option, a Chelsea bun. Instead of the traditional dried fruit filling, I have opted for some pesto and cheddar cheese. However, you could easily change it up such as trying a tomato sauce with mozzarella to make pizza flavoured buns or harissa and feta for a Moroccan take. Recipe - Makes 12 For the dough: 350g strong white bread flour 7g fast action dried yeast 7g salt 240ml water For the filling: 2 tbsp green pesto 60g grated cheddar cheese Make the dough by putting the flour in a large bowl, then tip the yeast to one side and salt to the other. Add the water, mixing with your hand until it comes together to a dough. Turn out onto a work surface and knead for 10 minutes or until smooth and elastic. Lightly oil a bowl and place the dough inside. Cover and leave to rise in a warm place for 1 hour or until doubled. Lightly flour a work surface and tip the dough ...
