For the love of precision, I am only providing metric measurements, as I feel more confident this way.

INGREDIENTS, makes 8 small buns

• 400 gr of Caputo Fiore Glut GF flour
• 7 gr of dry yeast
• 130 gr of fresh ricotta
• 1 tablespoon of honey
• 50 ml of olive oil
• 150 ml of water at room temperature
• 2 teaspoons of salt flakes
• 1 beaten egg to brush on top

METHOD

1. Put flour and yeast in a large bowl, add water, oil, honey and ricotta and start mixing with a wooden stick.

2. When the dough is coming together, add salt and start kneading. Tip the dough onto a floured bench and continue kneading until smooth. If it seems too sticky, add 1-2 tablespoons of flour. Similarly, if too dry, add a little water. Keep in mind that this is meant to be a soft dough.

3. Once smooth, roll into a ball, place back into your bowl. Cover with plastic film and rise at room temperature for 2-3 hours or until doubled in size.

4. Using oiled hands, lift out the dough that has risen, stretch it into a rectangle, fold each side into the middle, then roll into a ball and prove for 1 hour or until risen by 2/3.

5. Dust your bench with GF flour, stretch the dough into a rectangle, fold each side into the middle, then roll into a log. Cut the log into 8 pieces and roll them into a ball. Arrange them close together onto a tray lined with baking paper. Allow to rise for 40 minutes.

6. Bring your oven to 200 C (390 F), conventional. Brush the buns with beaten eggs and bake for 25-30 minutes, or until golden brown and cooked through. Each oven is different, so your baking time may be longer or slightly shorter. Cool on a rack for 1 hour before eating, to allow the crumb to cook through.

 

SILVIA’S CUCINA is available in stores and online!

MADE IN ITALY is available here, here   and here

LA DOLCE VITA is available online  on Amazon  and here