zucchini chilli and gruyere buns

Last weekend my very kind next door neighbour brought over a container of roast tomato and lentil soup. I had the soup for lunch and it went perfectly with the buns I'd just made whilst putting a bread machine through it's paces.

I made a batch of zucchini, chilli and gruyere buns, which were very slightly adapted from a Nadine Ingram recipe from her Flour and Stone cookbook.

I only made half a batch but here's the full recipe for you which makes 16. For all my recipes I use a 250 ml cup, a 20 ml tablespoon, unsalted butter and 60 g eggs. My oven is a conventional oven so if you have a fan-forced oven you may need to reduce the temperature by 20°C.
300 g strong bakers flour
100 g plain flour, plus extra for dusting
2 tsp caster sugar
2 tsp salt
1 tbsp olive oil
300 ml tepid water
1 tbsp milk
10 g fresh yeast (or 5 g dried yeast)
1 long red chilli, finely chopped 
1 medium zucchini, grated
60 g grated gruyere cheese
Place all the ingredients into the bowl of an electric mixer fitted with a dough hook. Mix on low speed for a couple of minutes until it begins to form a ball, then increase the speed to medium and mix for 5 minutes to develop the protein and give your dough structure. At this stage the dough will start to form a ball around the dough hook, peeling away from the sides of the bowl. Transfer the dough, which will be a little sticky, to a lightly oiled bowl, cover it with plastic film or a tea towel and place in a warm place to prove for 45 minutes or until it has doubled in volume.

Once the dough is ready knock back the dough by turning it out onto a lightly floured work surface, then gently pat it into 30 cm x 20 cm rectangle. Fold the dough in half, then in half again (as if you are folding a piece of paper). Return it to a greased bowl, then cover and prove for a further 30 minutes or until doubled in volume.

Turn out the dough onto a floured surface once more, patting it gently with your hands to form the same rectangle as before. Sprinkle the chilli evenly over two-thirds of the dough, leaving the remaining third bare. Squeeze any moisture out of the zucchini and spread it over the chilli, followed by the cheese and a little salt and pepper. Fold the bare portion of dough over half the cheese mixture, and then over again to completely envelop the filling.


Turn the dough so the seam is parallel to your body, using extra flour on the bench to stop it sticking and then pat it out to a 30 cm x 15 cm rectangle. Dust the top of the dough with a little flour then cover with a tea towel and rest on the bench for 10 minutes.

Preheat the oven to 190°C conventional and line a baking sheet with baking paper. Using a dough cutter or a large knife cut the dough in half lengthways then cut across the two rows to form 16 even square buns. Place the buns on the prepared baking sheet, cover with a tea towel and prove one last time for 15 minutes or until they have doubled in volume.

Bake the buns for 25–30 minutes or until golden, then remove them from the oven and cool on the tray. Nice toasted topped with a little butter.

Delicious soup and delicious buns. I ate 3 with my bowl of soup! 
See you all again next week with some more baking from my kitchen.
Bye for now,


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