Avocado and sunflower seed buns

Name: Avocado and sunflower seed buns
Ingredients: 425 g flour; 1 ripe avocado; 1 teaspoon sugar; 1/2 teaspoon salt; 7 g dry yeast; 200 ml warm water; 20 g sunflower seeds; 1 egg

Season - Avocado and sunflower seed buns by Mihaela J. - Recipia

Avocado and sunflower seed buns have a soft crumb and bake in the oven in about 20 minutes. The seeds toast lightly on the crust, and the avocado makes the dough tender. I choose an avocado that yields a little when pressed, but has no brown flesh near the stem. Preparation: 20 minutes. Cooking: 20 minutes. Resting: 30 minutes. Total time: 70 minutes. Servings: 8. About 250 kcal and 7 g of protein per serving.

Ingredients

425 g flour
1 ripe avocado
1 teaspoon sugar
1/2 teaspoon salt
7 g dry yeast
200 ml warm water
20 g sunflower seeds
1 egg

Preparation

1. Preheat the oven to 200°C. Peel the avocado, remove the pit and mash the flesh with a fork. 2. Put the flour in a bowl and make a well in the middle. Add the sugar, salt, mashed avocado, dry yeast and warm water. 3. Knead until the dough no longer sticks to your hands. Cover the bowl with a clean towel and leave the dough to rise for 30 minutes. 4. Divide the dough into 8 pieces and shape the buns. Beat the egg, brush the buns with it and sprinkle the sunflower seeds on top. 5. Place them on a baking tray and bake for 20 minutes, until golden. A toothpick inserted into the dough should come out clean.

Notes

Keep the cooled buns in a sealed container in the fridge for up to 3 days; take them out a little before serving, since they firm up when cold. I serve them with a cream soup or slice them for sandwiches. You can swap the sunflower seeds for 20 g of pumpkin seeds; the buns contain gluten and egg. The avocado should yield slightly when pressed, with no soft, dark spots in the flesh. If it’s very soft and watery, drain the flesh well before mashing it so it doesn’t make the dough too soft. The size of the buns affects the baking time, and larger ones may need a few extra minutes. I don’t rush the kneading, the dough should be smooth before I cover it. For dinner, I start about an hour and a quarter ahead; if I double the quantities, I bake the buns on two trays without crowding them.