Bill Granger recipe: Spinach, pine-nut and feta buns

Makes 18 buns

It takes about one-and-a-half hours to make these buns from start to finish, so my trick to speed up the process is to make the dough the night before, cover the bowl with clingfilm and pop it in the fridge. By morning it will be risen, then, with 30 minutes in a warm place to come to room temperature, ready to use. Serve with spiced home-baked beans for a really substantial breakfast.

For the dough

85g unsalted butter
675g plain flour
1½ tsp salt
375ml milk
2 tbsp Greek-style yoghurt
1 egg, lightly beaten
2 tsp instant yeast

For the filling and topping

200g baby spinach
75g pine nuts, toasted
200g feta cheese, crumbled
Oil, for greasing
1 lightly beaten egg
3 tbsp freshly grated Parmesan

Start with the dough. Rub the butter, flour and salt together in a large bowl until the mixture resembles breadcrumbs. Warm the milk to scalding point. Pour into a separate bowl with the yoghurt, egg and yeast. Whisk to combine then pour into the dry mixture. Mix to form a very sticky dough. Cover the bowl and leave to rise for 1 hour.

Knead the dough on a floured worktop for a few seconds, to knock out any air. Cover and leave in a warm place for a further 15 minutes.

Roll the dough out on to a floured surface to a rectangle of about 30cm x 40cm. Scatter with spinach, pine nuts and feta. Roll up tightly like a Swiss roll and cut into 18 buns.

Lightly grease a large baking tin with oil. Place the buns inside the tin, keeping 1cm between each. Leave covered to rise for 30 minutes. Glaze with egg and sprinkle with Parmesan. Bake at 220C/425F/Gas7 for 18 to 20 minutes or till cooked through.

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