Savory Buns
Nutritional values
(Percentage of daily recommendation)
| Calorie | 116 cal. | (6 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 2.3 μg | (4 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 3.4 μg | (8 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 87 mg | (2 %) | ||
| Calcium | 30 mg | (3 %) | ||
| Magnesium | 14 mg | (5 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 20 mg | |||
| Cholesterol | 2 mg | |||
| Complete sugar | 2 g |
Ingredients
- For the dough
- 1 tsp cilantro (ground)
- 1 tsp Caraway (ground)
- 400 grams Rye flour
- 800 grams Pastry flour
- 1 cube Yeast (42 grams or 1 ounce)
- 350 milliliters lukewarm water
- 350 milliliters Buttermilk
- 1 Tbsp salt
- 1 tsp sugar
- 8 Tbsps olive oil
- For the filling
- 50 grams black Olives
- 50 grams Walnut
- 30 grams Hazelnuts
- 20 grams Pine nuts
- 1 onion
- 1 garlic clove
- 2 Tbsps parsley (minced)
- 1 tsp rosemary (minced)
- 30 grams dried Tomatoes
- 1 Tbsp Dill (minced)
- ½ tsp dried thyme
- ½ tsp dried Sage
- 50 grams Sunflower seed
- 60 grams Parmesan (freshly grated)
- Pastry flour (for kneading)
- butter (for greasing)
- 1 Tbsp Poppy seeds
Preparation steps
For the dough: Combine yeast, 4 tablespoons lukewarm water and 1 tsp sugar and stir. In another bowl, combine both flours, salt, coriander, cumin, oil and buttermilk and knead with the dough hook of the hand mixer to a smooth dough. Stir in yeast mixture and knead again. Add a little flour or water, as needed. Cover and let rest in a warm place for 1 hour.
For the filling: Pit and chop olives.
Chop pine nuts. Peel and mince onion.
Peel and press garlic. Mince tomatoes.
Heat 1/2 tablespoon olive oil in a pan. Cook onion, garlic, parsley and rosemary for a few minutes, then remove from heat and let cool. Combine dill, dried thyme and sage in a separate bowl.
Put dough onto a floured surface and knead, shape into a roll and divide into 8 equal-sized portions. knead 1 piece of dough with olives. Knead another with walnuts and sunflower seeds. Knead another with hazelnuts and pine nuts. Knead another with half of onion mixture. Knead the final bun with the other half of the onion mixture.
Knead the seventh piece of dough with half the dill mixture and the eighth piece with remaining dill mixture and half the parmesan.
