Pesto and white cheese buns

These buns are baked on half refined, half whole flour. I have filled them with a delicious kale pesto, which pairs wonderfully with the creamy white cheese, but you may use any pesto you like. They are perfect for lunch accompanied by a salad and you can easily freeze leftovers – they are just as delicious afterwards. Twisting the buns makes them look great, and it is actually not as difficult, as it may look. I have created a little guide for twisting the buns on my blog.

Instructions:

Dissolve yeast in the lukewarm milk and whisk in the egg. Add the dry ingredients and knit the dough thoroughly for a couple of minutes (if you have a machine let it run for 5 min). Add soft butter or oil to the dough and keep knitting until it is mixed into the dough and has a smooth surface.

Place the dough on a flour surface. Roll it into a rectangle of approx. 30 x 15 cm. Spread the filling onto the entire surface including the edges. Fold the dough, first 1/3 from the long end, and 1/3 from the other long end, so you end up with 3 layers. Now roll the dough a little again until it measures approx. 15 x 15 cm. Cut the dough into long pieces of each 2 cm. Twist each piece up to 7-8 times. Roll up the twisted dough into a little bun around 3 of your fingers, and make sure to tuck the end in the middle. Place each twisted bun with fairly good space between them on a lined baking sheet. Let the buns rise for 1-2 hours, then brush with egg and bake for 10-15 min at 200 C.