Dried Tomatoes Knot Buns
Soft and savoury, packed with dried tomatoes, and shaped as a knot, these buns are perfect for sharing.
Ingredients
- 400 g bread flour
- 200 g all-purpose flour
- 7 g dried yeast
- 2 tbsp sugar
- 50 g unsalted butter room temperature
- 1 cup + 1 tbsp lukewarm water
- 2 large eggs
- 1 tsp salt
- 7 medium sun-dried tomatoes finely chopped
- For the Garnish
- 1 medium egg
- 1 tbsp cold water
Instructions
Proofing The Yeast
- In a small bowl or jug, combine half of the water with the sugar and yeast. Set aside for 4-5 minutes to proof. The mixture should develop a thick, frothy layer on top.
- This is a great proof that the yeast is active.
Forming The Dough
- Sift the flours into the bowl of a stand mixer. Add the salt and stir well to combine.
- Make a well in the centre of the flour mixture. Pour in the yeast mixture, add the eggs, and stir gently with a wooden spoon.
- Gradually add the remaining water, a little at a time, until the dough just comes together, with a small amount of flour remaining at the bottom of the bowl.
- Add the softened butter and knead by hand until it is fully incorporated into the dough.
- Place the bowl back onto the stand mixer and knead using the dough hook on a low to medium speed (Speed 2) for 5-7 minutes, until the dough is smooth, soft, and glossy.
Proofing Time
- Lightly oil the surface of the dough, cover the bowl with a clean cloth, and leave to proof for 1½–2 hours, or until doubled in size.
- Once the dough has doubled in size, gently punch it down to release the air and turn it out onto a lightly floured surface.
Add The Dried Tomatoes
- Gently stretch the dough out with your fingers, scatter the finely chopped dried tomatoes evenly over the surface
- Fold third of the dough in toward you, folding the bottom third on top of it to create an envelope like
- Turn the dough 90 degrees and repeat the fold creating a quare
- Form the square into a ball, working the tomatoes evenly throughout the dough. Set aside to rest for 5 minutes.
Shaping a Knot Bun
- Roll each piece of dough into a long, even strand.
- Fold the strand in half, creating an open loop at the bottom.
- Take the bottom end of the strand and thread it down through the loop from above.
- Take the top end of the strand and thread it up through the loop from underneath.
- Gently pinch the two loose ends together, then tuck them underneath the bun to create a neat, secure knot.
- Arrange the buns on a baking tray lined with baking paper. Cover with a clean cloth and leave to proof for a further 45 minutes.
Baking The Buns
- Preheat the oven to 200°C / 180°C fan / 400°F / Gas Mark 6.
- Whisk together the egg and cold water. Brush the top of the buns with the egg wash.
- Bake in the preheated oven for 20–23 minutes, or until the buns are beautifully golden on top and sound hollow when gently tapped underneath.