Chick pea buns
For these high-protein buns you just have to be patient: resting times are necessary for the dough to grow and give this fluffy result!
Ingredients
Directions
Step 1
Dissolve the yeast in warm water (it has to be at room temperature or yeast won’t activate!)
Step 2
In a bowl, mix the flour to salt and sugar and shape a wells.
Step 3
Preheat oven to 50°C (122°F).
Step 4
Pour in the bowl your yeast mix and 2 tbsp olive oil and stir well using a spatula, then knead for 10mn until you get a uniform dough ball. Add a bit of olive oil if this seems too dry.
Step 5
Turn off the oven but leave the light on (the high temperature will help your dough grow without cooking). Transfer the dough ball to the bowl, cover with a kitchen towel and leave to rest 1 hour.
Step 6
Meanwhile, prep your wash. In a small bowl, stir in 1tbsp olive oil, the milk and maple syrup. Set aside.
Step 7
When the resting hour is over, oil your baking tray and divide your dough ball into 4. Roll into your hands to get 4 perfectly round balls, and lay in your tray, far enough from each other so they can keep growing without touching each other. Leave to rest for 45mn in the oven.
Step 8
Take the tray out and increase your oven temperature to 200°C (392°C).
Step 9
Brush your 4 balls with the wash and sprinkle with sesame seeds.
Step 10
Bake for 15mn and leave to rest for 30mn before enjoying!
