Herb Buns Stuffed with Pine Nuts, Olives and Sundried Tomatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 460 cal. | (22 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 3.3 μg | (6 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 192 μg | (64 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 15.4 μg | (34 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 340 mg | (9 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 10.2 g | |||
| Uric acid | 80 mg | |||
| Cholesterol | 90 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the buns
- 250 grams Pastry flour
- 15 grams fresh Yeast
- 1 pinch sugar
- 120 milliliters lukewarm milk
- ½ tsp salt
- 1 egg
- 1 generous pinch lemon zest (organic)
- 2 tsps dried Fresh herbs (such as marjoram, thyme and rosemary)
- 60 grams melted butter
Preparation steps
For the buns: Sift the flour into a bowl, make a well in the center, crumble the yeast into the well and mix with the sugar and 3-4 tablespoons milk until dissolved. Cover and let rise for about 15 minutes. Add the salt, remaining milk, egg, lemon zest, herbs and 20 grams (approximately 1 1/2 tablespoons) butter and knead until smooth and shiny and the dough pulls away from the sides of the bowl. Cover and let rise for about 45 minutes.
For the filling: Toast the pine nuts until golden brown in a dry frying pan. Remove from the pan, let cool and chop. Chop the olives and tomatoes finely. Mix with the pine nuts and basil.
Preheat the oven to 180°C (approximately 350°F). Grease a round baking pan with butter.
Divide the dough into 8 pieces, shape into balls and flatten slightly. Place some filling in the center of each dough round and wrap the dough around the filling. Shape back into balls and arrange in the prepared pan. Brush with the remaining melted butter, cover and let rise for about 15 minutes.
Bake until golden brown, about 20 minutes.
Remove from the pan and serve with a tomato and feta salad, if desired.
