Black Buns (with Squid Ink)
The use of squid ink in gastronomy has been known for centuries. In Italian and Spanish cuisine, it is often used for pasta and baked goods to give a unique taste and appearance to dishes. Imagine the aroma of freshly baked black buns filling the kitchen, while they develop a slightly crispy crust on the outside and remain soft and flavorful on the inside thanks to the squid ink. One of the keys to preparation is proper hydration and even distribution of squid ink in the dough. With this recipe, you are guaranteed to create a unique and spectacular baked product that will stand out on any table!
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Ingredients for this recipe
Servings: 6
500
g
All-Purpose Flour
300
ml
Lukewarm Water
10
g
Fresh Yeast
10
g
Salt
10
g
Sugar
30
ml
Olive Oil
8
g
Squid Ink
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Preparation Steps
1
In a small bowl, combine the lukewarm water, sugar, and yeast. Let it stand for 10 minutes, or until foamy.
2
In a large bowl, whisk together the flour and salt. Add the yeast mixture, olive oil, and squid ink.
3
Knead until you have a smooth, elastic dough. Cover and let rise for 1 hour, or until doubled in size.
4
Divide the dough into equal-sized buns and place them on a baking sheet lined with parchment paper.
5
Let the buns rest for another 20 minutes while preheating the oven to 400°F (200°C).
6
Bake the buns for 20-25 minutes, or until they are slightly crispy on the outside and soft on the inside.
7
Let them cool completely on a wire rack, then enjoy fresh or as a sandwich base.
