Prepare the starter with water, crumble the yeast and mix it with a spoon. Add 150 g of Manitoba flour, mix and let it rest for about 1 hour, until it doubles in volume. Cover with plastic wrap.
Add the remaining ingredients to the doubled starter as per the recipe.
Make a smooth and homogeneous dough ball. Let the dough rise in a floured bowl for about 4 hours. Cover with plastic wrap and place in a warm place.
Sprinkle some flour on the work surface and take the dough again, forming folds. Roll out the dough with a rolling pin.
Make dough balls, roll each one out, fill with jam, and close by rolling like a bun. Place on a baking sheet lined with parchment paper and let rise for 2 hours.
Brush the surface with olive oil before baking.
Preheat the oven to 180 degrees (static) and bake for 15 minutes, checking the cooking.
The buns can be stored in an airtight container for 2-3 days.
You can replace the jam with spreadable cream or Nutella. The buns can be stored in an airtight container for 2-3 days.
Italia
| Energy (kcal) | 272.09 |
| Carbohydrates (g) | 43.75 |
| of which Sugars (g) | 8.45 |
| Fat (g) | 8.33 |
| of which Saturates (g) | 2.34 |
| Protein (g) | 7.57 |
| Fiber (g) | 1.48 |
| Sale (g) | 0.04 |
