Spinach Buns
Oh so green spinach buns- perfect for burgers / sandwiches Soft, fluffy, nutritious naturally green via fresh spinach. This pic on far right is a lentil burger with banana chutney on the spinach bun.
Recipe
MAKES: 9 buns
INGREDIENTS:
4 cups fresh spinach boiled until wilted (125g after wilting)
3 1/4 cups flour (390g)
2 1/4 teaspoon active dry yeast (1 packet)
3/4 cup water (90g)
1 teaspoon sugar
1 egg
1 teaspoon salt
2 tablespoons olive oil
2 tablespoons everything bagel spice blend or sesame seeds
egg wash
INSTRUCTIONS:
Add the wilted spinach to a food processor and blend until a smooth-ish puree.
In a cylinder or bowl of a kitchen aid, add warm water and then add sugar and yeast, set aside covered until foamy, about 10 minutes. Then add oil, egg and spinach and stir until combined. Add salt and flour to the bowl and then mix until combined.
Knead until it forms a smooth but slightly stick dough forms, about 5 minutes
Lightly grease a large bowl with a little oil and add the dough. Cover and place in a warm place for 45 minutes to 1 hour, until doubled in size.
When the dough has doubled in size, turn it out onto a lightly floured surface. Cut the dough into 9 equal portions, about 70g each. Form each into a ball and place on a baking paper lined baking tray, leaving space in between for the buns to rise.
Preheat the oven to 375°F
After about 30 minutes the buns should have risen. Brush the tops with egg wash and sprinkle on sesame seeds or everything bagel blend.
Bake for around 18 – 20 minutes or until the tops start turning golden brown. Remove from oven and let cool for 20 minutes before serving.
