fbpx
0
International shipping
-->

Winged Kelp Pesto Buns

These buns are super easy to make and are filled with fresh seaweed pesto. Serve with salad, soup, or enjoy on their own!
This recipe makes about 4 servings.
Cooking time: 10 minutes

Ingredients:

Pesto ingredients:
10g Simply Seaweed
15g pine nuts
75g olive oil
50g goats cheese, grated
2 pinches of salt
1 small clove of garlic
1 squeeze of lemon
25 g fresh basil
Bun ingredients:
500g flour
1 tbsp sugar
1 tsp salt
7g sachet fast-action dried yeast
350 ml milk
75g butter

Directions:

1)
For the pesto: Soak the winged kelp for half an hour in water.
2)
Once rehydrated, squeeze the winged kelp, getting rid off as much water as possible.
3)
Place all ingredients in a blender and blitz to a paste.
4)
Taste and season.
5)
For the buns: In a pan, warm the milk until steaming but not boiling. Add the butter and set aside to cool until lukewarm.
6)
Put the flour, sugar, salt and yeast into a large bowl. Mix until well combined. When the milk and butter mixture has cooled, add to the flour and mix to form a soft dough. Tip onto a work surface and knead for 10 mins, until the dough is smooth and stretchy adding more flour if needed. Place the dough into a bowl, cover with a tea towel or cling film and leave to rise for 1- 2 hrs or until doubled in size (you could prove it in the fridge overnight).
7)
Punch the dough down to knock out the air, then roll to a rectangle roughly 35 x 45cm, with the longer edge facing you. Spread the pesto over the surface, right to the edges. Fold left side to the middle, than fold the right side over the left side. Turn the dough so that the openings are on the left and right sides and roll out the dough slightly. With a sharp knife or pizza cutter cut the dough into 1,5 – 2 cm wide strips. Take a strip, twist it then wrap around your first and second fingers twice, then tuck the ends inside the circle of dough you’ve just made.
8)
 Place the shaped buns on a lined baking tray and preheat the oven to 180°C/350°F/gas 4. Leave the buns to rise until doubled (about 30 minutes).
9)
Bake for 15-20 mins until golden brown – swap the trays halfway through if they’re browning unevenly. 
10)
Enjoy!

Recipe product

A beautiful blend of our favourite seaweeds: Dulse and Winged Kelp.
kr145.00
Add to cart

Share your meal, and tag @lofotenseaweed on Instagram

Follow us
[]
×
Enter your email to add this item to cart

Get 10% off your first purchase!

NO THANKS! Add item to cart *By completing this, you are signing up to receive our emails. You can unsubscribe at any time.
×