Sunday, August 2, 2015

Olive oil buns and great news

Olive oil buns / Pãezinhos de azeite de oliva

There hasn’t been a new post around here in a good while but there is a good reason for that: my job hunt has come to an end! Days ago I started working in a new company (for those of you who don’t know, I work as an executive assistant) and it was a very busy week – it was all about meeting lots of new people, getting to know how the company works and the details of my job description. I feel really, really happy for having a job again after so many months, so this is a celebration post! \0/

I know that some of you might look away from this recipe because of the many steps, but let me tell you something: these buns are easy peasy and what you really need is a bit of time to spare and a bit of prepping in advance – you don’t have to do much with the dough besides leaving it at room temperature, covered with plastic wrap.

I chose this recipe for today’s post exactly because in life sometimes we need to be patient and wait for the Universe to do its thing – some things can’t be rushed, no matter how anxious or even sad we feel (like I did weeks ago). In this case, I can guarantee that the buns are worth all the hours called for in the recipe: they are delicious and have an amazing texture.

Olive oil buns
slightly adapted from Bread Cake Doughnut Pudding: Sweet And Savoury Recipes From Britain's Best Baker

65g all purpose flour
65g water, room temperature
1g dried yeast

200g lukewarm water
pinch of sugar
2g dried yeast
350g all purpose flour
4g table salt
90ml olive oil – I used extra-virgin

Make the ferment: combine the ingredients in a small bowl, cover with plastic wrap and leave at room temperature for 24 hours.

Bread: put the water in the bowl of an electric mixer and whisk in the yeast and sugar until dissolved, then set aside until it foams, about 5 minutes. Add the ferment, flour and salt, mix on medium speed for 5 minutes or until the dough starts to come away from the sides of the bowl. continue mixing on medium speed and gradually pour in ¼ cup (60ml) of the olive oil, then keep mixing until dough is smooth, glossy and elastic (it will be a very wet dough). Form roughly into a ball, cover with plastic wrap and leave at room temperature for 1 hour (if the day is too cold, leave the oven on so the kitchen is a bit warm).

After 1 hour, using a rubber spatula, mix in the remaining 2 tablespoons olive oil, 1 tablespoon at a time. Cover again with plastic wrap and leave at room temperature for 1 hour.

Lightly brush a 12-cup muffin pan with olive oil. Divide the dough into 12 equal portions and roll each into a ball, making sure the top is smooth. Place the balls into the prepared muffin pan and let them prove for 1 hour – in the meantime, preheat the oven to 220°C/425°F. Bake the buns for 15-20 minutes or until golden. Cool in the pan over a wire rack for 5 minutes, then carefully unmold and place onto the rack. Serve warm or at room temperature.

Makes 12


Anonymous said...

Hi Patricia,

These look so good. I can't wait to make them.

Congratulations on your new job! As you are such a generous person, sharing all these scrumptious recipes, you should have good fortune in your life.

Thanks as always for making me happy with the recipes I get to cook and my husband and friends happy with the recipes they get to eat.



lisa is cooking said...

Congratulations on your new job! These buns look delicious--worth every minute of making them!

Jane said...

Congratulations, I hope you love your new job!

Mindy Jordan said...

Hi Patricia, congratulations on your new job. Suerte! The buns look also so delicious too.

Anonymous said...

Dear Patricia, congratulations on your new job!! Great news!! I hope you love it and enjoy it!! I keep reading your blog fanatically!:-))))kisses Evi

Patricia Scarpin said...

Ladies, thank you all for your lovely comments! They mean a lot to me!

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