Name: Spinach and cheese buns
Yield: 0
Ingredients: Spinach - 50 gram; Water - 3 tbsp; Flour - 300 gram; Sugar - 20 gram; Salt - 1/3 Tsp; Milk - 50 Ml; Dry yeast - 1 Tsp; Chicken egg - 1 PC.; Butter - 25 gram; Semi-hard cheese - 50 gram

Recipe information

Cooking:

Servings per container:

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Ingredients for - Spinach and cheese buns

1. Spinach - 50 gram

2. Water - 3 tbsp

3. Flour - 300 gram

4. Sugar - 20 gram

5. Salt - 1/3 Tsp

6. Milk - 50 Ml

7. Dry yeast - 1 Tsp

8. Chicken egg - 1 PC.

9. Butter - 25 gram

10. Semi-hard cheese - 50 gram

How to cook deliciously - Spinach and cheese buns

1. Stage

Pour 10 grams of sugar and yeast into the warm milk and stir. Leave in the heat for about 10 minutes to activate the yeast.

2. Stage

Wash the spinach, chop it randomly. Place in the bowl (glass) of a blender, add water and chop. Strain the resulting mass. We need 50 ml of spinach juice.

1. Stage. Spinach and cheese buns: Wash the spinach, chop it randomly. Place in the bowl (glass) of a blender, add water and chop. Strain the resulting mass. We need 50 ml of spinach juice.

3. Stage

Sift the flour, add the remaining sugar and salt. Pour the spinach juice, beat the egg (C0), add the milk and yeast. Stir to mix.

1. Stage. Spinach and cheese buns: Sift the flour, add the remaining sugar and salt. Pour the spinach juice, beat the egg (C0), add the milk and yeast. Stir to mix.

4. Stage

It is not necessary to knead the dough thoroughly, it is enough that all the ingredients just join together.

5. Stage

The last step is to mix the soft butter into the dough. It is better to do this with a kitchen machine or a mixer. (Dough attachment) Now you need to stir the dough for about 8-10 minutes. You can entrust the entire kneading process to a mixer or a food processor.

1. Stage. Spinach and cheese buns: The last step is to mix the soft butter into the dough. It is better to do this with a kitchen machine or a mixer. (Dough attachment) Now you need to stir the dough for about 8-10 minutes. You can entrust the entire kneading process to a mixer or a food processor.

6. Stage

The dough should be soft, pliable, smooth, not sticky to your hands and work surface. But you should not clog the dough with flour either. Therefore, do not pour the entire amount of flour at once. You may need a little less, or have to add a little. Put the dough in a suitable bowl, cover with clingfilm and leave in a warm place for 45-50 minutes.

1. Stage. Spinach and cheese buns: The dough should be soft, pliable, smooth, not sticky to your hands and work surface. But you should not clog the dough with flour either. Therefore, do not pour the entire amount of flour at once. You may need a little less, or have to add a little. Put the dough in a suitable bowl, cover with clingfilm and leave in a warm place for 45-50 minutes.

7. Stage

Turn out the dough on a floured work surface, knead, divide into 9 (10...12) equal parts. Form each part into a ball.

8. Stage

Place the buns in a greased baking dish, spaced apart from each other. Cover the form with a towel and put it in the heat for 15-20 minutes. The size of my mould is 24*24 cm.

1. Stage. Spinach and cheese buns: Place the buns in a greased baking dish, spaced apart from each other. Cover the form with a towel and put it in the heat for 15-20 minutes. The size of my mould is 24*24 cm.

9. Stage

Sprinkle the buns with cheese. (I have 30 g of mozzarella and 20 g of hard cheese) You can use any kind of cheese that melts well.

1. Stage. Spinach and cheese buns: Sprinkle the buns with cheese. (I have 30 g of mozzarella and 20 g of hard cheese) You can use any kind of cheese that melts well.

10. Stage

Bake the buns in a preheated 180° oven for about 20 minutes. (Take into account the peculiarities of your technique) It is worth covering the buns with food foil so that they do not get too crispy.