Every week, I find with pleasure in my organic basket a tray of sweet and fragrant strawberries. After having crushed the first ones as they are (a real delight), I decided to cook the last tray in small buns for Sunday breakfast.
Preparation time: twenty minutes
Cooking time: twenty minutes
Total time: 40 minutes
portions: 6 buns
- 300 g flour
- 150 g oatmeal
- 75 g Brown sugar or brown sugar
- 140 g Butter
- 150 ml coconut milk
- 100 g Strawberry
- one egg
- one sachet chemical yeast
- 1/2 c. coffee baking soda (optional, it gives more smoothness to the buns by favoring the action of yeast)
- one enthusiasm green lemon
- one to pinch Salt
- one egg and a little brown sugar for the dorado
Place all "dry" ingredients in a bowl (flour, oatmeal, sugar, yeast, baking soda and a pinch of salt). Quickly mix all these ingredients.
Add the cold butter in small pieces and quickly incorporate it by kneading it by hand, without working the dough too much.
Mix the beaten egg, coconut milk and lime zest, then pour everything into the appliance. Mix with your hands. Add raspberries, mix quickly.
Stretch the dough to a thickness of approximately 1 cm and then cut it into circles approximately 8 cm in diameter. Place on the baking sheet covered with baking paper.
Brush with beaten egg and sprinkle with brown sugar. Bake 18/20 minutes at 200 ° C until the buns are golden brown.