Mini buns with lavander, poppy seeds and olive oil
QUANTITY
14
buns
COMPLEXITY
Intermediate
TIME
125
Minutes
Ingredients
- 125 g millet flour
- 75 g chickpea flour
- ¼ pack action dry yeast
- 1 tsp lavander flowers
- a pinch of salt
- 1-2 tsp honey
- 20 g olive oil
- 20 g melted butter
- 60 ml lukewarm water
1 egg + 2 tbsp milk
poppy seeds
lavander
Combine all the dry ingredients in a bowl and then pour in the wet ones.
Knead the dough that won't be sticky.
Cover it and leave it to rise in a warm place for 1 hour and a half.
Knead it again and form smaller balls. Place them on a baking tray lined with parchement paper and leave them to rise for another 45 minutes.
Before baking spread some egg wash over the buns and sprinkle poppy seeds and lavander for a more intense flavour.
Bake on 200 C degrees until they get a nice colour.
If you don't plan to eat them all, store them in an air-tight container.
