2 tsp active dry yeast
1 tsp sugar
1 cup lukewarm milk
2½ cups plain flour
2 tsp NOMU Sea Salt
1 tsp mustard powder
1 tbsp NOMU Extra Virgin Olive Oil
Extra flour, for kneading
50g taleggio, grated or finely diced
50g parmesan, grated
1 tbsp chopped fresh thyme
Milk, for brushing
Preheat your oven to 160°C and grease an 18cm square or round tin.
Place the yeast, sugar and lukewarm milk in a bowl and mix to combine. Set aside in a warm place for 5 minutes or until bubbles appear on the surface.
Place the flour, Salt, mustard powder, Olive Oil and yeast mixture in a bowl and mix until a smooth dough forms. Knead on a lightly floured surface for 5 minutes or until smooth and elastic, adding a little extra flour to the dough if it becomes too sticky. Add the cheese and thyme and knead into the dough.
Divide the dough into 8 equal portions and shape into buns. Arrange in a baking tin, leaving a little space between them for rising. Cover with a clean towel and leave in a warm place for 45 minutes or until doubled in size.
Lightly brush the top of the buns with some milk and bake for 20 minutes or until golden brown. Serve warm.
2 tsp active dry yeast
1 tsp sugar
1 cup lukewarm milk
2½ cups plain flour
2 tsp NOMU Sea Salt
1 tsp mustard powder
1 tbsp NOMU Extra Virgin Olive Oil
Extra flour, for kneading
50g taleggio, grated or finely diced
50g parmesan, grated
1 tbsp chopped fresh thyme
Milk, for brushing
Preheat your oven to 160°C and grease an 18cm square or round tin.
Place the yeast, sugar and lukewarm milk in a bowl and mix to combine. Set aside in a warm place for 5 minutes or until bubbles appear on the surface.
Place the flour, Salt, mustard powder, Olive Oil and yeast mixture in a bowl and mix until a smooth dough forms. Knead on a lightly floured surface for 5 minutes or until smooth and elastic, adding a little extra flour to the dough if it becomes too sticky. Add the cheese and thyme and knead into the dough.
Divide the dough into 8 equal portions and shape into buns. Arrange in a baking tin, leaving a little space between them for rising. Cover with a clean towel and leave in a warm place for 45 minutes or until doubled in size.
Lightly brush the top of the buns with some milk and bake for 20 minutes or until golden brown. Serve warm.
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
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