Author of the recipe and photos:Ieva Šidlaitė
You will need
150 gr Zelbukis semolina
350 gr Zelbukis wheat flour (550C)
2 eggs
150 ml milk or water
20 gr pressed yeast
1 – 2 tbsp. sugar
pinch of salt
2 tbsp. oil or melted butter
For the filling
several large handfuls of young nettle, savory or spinach leaves
1-2 garlic cloves
salt
oil
chili pepper flakes
for brushing with beaten egg
Semolina is very suitable for doughs, but you should use no more than a third of the total flour. Yeast baked goods with semolina rise very beautifully, are yellowish and last longer without blooming.
Mix the semolina, sugar and yeast in warm milk and leave for an hour until the yeast foams and the semolina swells. Then add the eggs, oil, salt and gradually add the wheat flour until you have a kneadable dough. Place it on the table and knead for at least 5 minutes until it becomes smooth. You may need a little more or a little less flour than indicated in the recipe, depending on what kind of semolina you use and the heat and humidity in the kitchen. Place the dough in a bowl, cover with a clean towel and leave in a warm place until it doubles in size.
Sort the greens, wash them if necessary and grind them with oil and garlic in a food processor. It is not necessary to grind them very finely, let there be pieces. Roll out the risen dough into a sheet about 0/5 -1 cm thick, cover with the herb mixture, sprinkle with salt and, if desired, with chili flakes. Roll it with a rolling pin and cut into pieces about 5 cm thick. Place them on a baking sheet lined with baking paper, cut side up, press them down slightly with your palm, cover with cling film or a clean towel and leave to rise for at least half an hour. Preheat the oven to 200 degrees, brush the buns with egg wash and bake. Bake for about half an hour. If you see that the buns are browning too much, reduce the temperature to 175 degrees.
These buns are very tasty with wine or beer, and once they have stood, they can be cut lengthwise into slices and toasted.
