Nasturtium Buns
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A beautiful savoury bun to make while nasturtiums are in bloom! Inspiration from the amazing Loria Stern.
You’ll need food processor, 1 mixing bowls, jug, spatula, baking tray
Makes 12 buns.
Ingredients (when in italics available from the van)
Dough:
1 cup warm milk (dairy or nut/oat)
1 tablespoon demerara sugar (approx 4p)
1 tablespoon active dry yeast (approx15p)
2 eggs (or flax/chia egg for vegan)
6 tablespoon melted butter (or coconut oil for vegan)
½ teaspoon salt (approx 5p)
bowl full of nasturtium leaves (washed)
600g all-purpose flour
Filling
2 cups loose nasturtium flowers (washed)
Nasturtium pesto, or pesto of choice
Total cost from Incredible Bulk approx 24p.
Method:
First mix your nasturtium leaves and your flour together in blender. Then make the dough first by warming milk so that it’s lukewarm and pour into the mixing bowl with 1 Tablespoon sugar and 1 Tablespoon yeast. Stir and let it sit (proof) for five minutes or until it becomes foamy.
Then add the butter and eggs in the bowl with your proofed yeast, and mix until combined. Add the flour and salt and mix.
Knead dough until a large ball is formed and pulls away from the sides of the bowl. The dough should be smooth. If the dough seems too sticky, add 1 tablespoon more flour at a time until a smooth ball is formed.
Transfer the dough to a lightly floured surface and knead with your hands until it is smooth and elastic (about 3-5 minutes). Form into a ball and lightly grease your bowl and place the dough instead, cover the bowl with a tea towel and put the bowl in a warm place to rise. Let the dough rise in a warm place for about 1 hour or until dough has doubled in size.
In the meantime, organise filling. Gather your nasturtium flowers and pesto.
Once dough is ready star to make the rolls. Sprinkle a flat work surface with flour.
Gently press the air out of the dough and form it into a rectangle.
Roll the dough into a 24” x 12” rectangle that is about ¼ inch thick.
Evenly spread a thick layer of your pesto with spatula/knife.
Add your nasturtium flowers in design of choice.
Roll up the dough tightly and cut into 12 equal sized rolls (each roll about 2” wide). Dividing the dough in half each time for the best (most even results without measuring!)
Line a baking sheet with parchment paper and then place your rolls 4 x 3 on the sheet.
Cover with your tea towel and let rise until nearly doubled in a warm place, about 30 minutes.
Preheat oven to 175 C.
*Optional: Swipe each roll with egg wash for a more golden, shiny bake
Once the rolls are doubled in size, bake them in the preheated oven until golden brown, about 15-18 minutes.
Zero Waste Tips
Can be frozen if needed.
Make your own pesto, wild garlic, nasturtium, basil.