Egg and Spinach Whole Wheat Buns, a delicious filling made with boiled eggs, sauteed spinach and Greek yogurt inside a light and soft, homemade, whole wheat bun, baked until golden brown. A healthy and nutritious breakfast, lunch, snack option, for kids and grown-ups.
Recipe from: La Cucina Italiana
For the whole wheat buns:
- 200 g organic whole wheat flour
- 100 g water
- 7 g fresh yeast (baker’s yeast) or 3.5 g active dry yeast
- 1 Tbsp e.v.o. oil
For the Filling:
- 120 g fresh spinach
- 1 Tbsp e.v.o. oil
- 2 eggs, organic free-range
- salt & pepper
- 70 g plain Greek yogurt
For the top:
- 1 egg yolk
- a few drops of water
- In a medium bowl work the flour with the water, the crumbled yeast, and the e.v.o. oil. Add the salt and a few more drops of water if too dry. The dough has to be soft.
- Shape the dough into a ball and let rest, covered with a clean towel for at least 1 hour, or until double in size.
- In the meantime, boil 2 eggs, peel them and chop them. Add salt and pepper and stir.
- Wash the spinach, add them to a pan with 1 Tbsp e.v.o. oil, salt, and pepper. Saute them for a couple of minutes, then take out of the pan and chop them roughly.
- In a medium bowl, add the spinach, the eggs, the yogurt, and stir.
- Divide the dough and shape it into 6 little balls.
- Press each dough ball into a disk, fill with 1 heaping Tbsp of the spinach/egg filling, and close the ball around making sure the filling stays inside.
- Place the buns, seam side down, on a baking sheet lined with parchment paper.
- Beat the egg yolk with a few drops of water, brush the top of each bun and set aside to rise again for 1 hour.
- Preheat the oven to 350° F (180°C).
- Bake the buns for 25 minutes, or until nice and golden.
- Take out of the oven and enjoy!
About the fresh yeast: you can find it in the dairy section of the grocery store since it needs to be refrigerated. It does not last long, keep it stored well-wrapped in the refrigerator and use the fresh yeast before it goes bad. It can also be stored in the freezer, but let it come to room temperature before using. Some professional bakers say that it loses some of its rising power when frozen, so suggest to add a little more. Do not use yeast that is hard, dark brown, or you see mold on it.
You can substitute one type of yeast for another but the quantities need adjusting. For dry active yeast you generally need to use half the quantity of fresh yeast stated in the recipe and for instant yeast you need to use 1/4 of the quantity of fresh yeast (Ask Nigella).