Stuffed thyme buns

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Warm milk and 1⁄8 l water lukewarm. Crumble yeast into it and dissolve while stirring. Put 600 g flour, sugar, 1 teaspoon salt and egg into a mixing bowl. Add yeast milk. Knead with the dough hooks of the mixer for about 6 minutes to a smooth dough, kneading butter in flakes.

2. 2

   Cover the dough and let it rise in a warm place for about 45 minutes.

3. 3

   Wash the thyme, shake dry and pluck the leaves. Coarsely chop the olives. Grate cheese finely. Put the dough on a floured work surface. Sprinkle thyme over it and knead. Halve the dough. Form a 40 cm long roll from each half.

4. 4

   Cut each into about 18 slices.

5. 5

   Slightly flatten the slices of dough one after the other on the floured palm of your hand. Add approx. 1 tsp. grated cheese and 1⁄2 tsp. olives in the middle of each slice. Mix the dough over the filling, seal and form into rolls.

6. 6

   Line two baking trays with baking paper, dust lightly with flour. Place the rolls with the seam facing down on top, cover and let them rise for about 20 minutes. Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see

7. 7

   Whisk the egg yolk and cream. Spread the bread roll with it, sprinkle with poppy (or sesame) seeds. Bake one after the other in a hot oven for 15-18 minutes. Take out and let cool down. Serve hot or cold.

Nutrition Facts

KCAL
100 kcal

CARBS
13 g

FATS
4 g

PROTEINS
3 g