Aqra bil-Malti: Riċetta: Ħbejżiet bil-ħxejjex aromatiċi
These buns are faster to prepare than other bread since instead of using yeast we are using bicarbonate of soda and therefore you do not need to allocate time for the dough to rise before you bake it.
Time: 1 hour
- 100 g butter
- 3 spring onions, finely chopped
- 300 g plain flour
- 150 g self-raising flour
- 3 baking powder
- ½ teaspoon bicarbonate of soda
- 4 teaspoons of sugar
- 1 tablespoon fresh parley, finely chopped
- 1 tablespoon fresh basil, finely chopped
- 125 ml milk
- 3 eggs, lightly beaten
- 1 egg beaten with 1 tablespoon olive oil, to brush
- Heat the oven to a temperature of 200°C. Grease a large oven tray with butter and dust with flour.
- Melt the butter in a pan on a moderate heat and fry the onion until it softens.
- Sift the plain flour, the self-raising flour, the baking powder and the bicarbonate of soda into a large bow. Add the sugar, the parsley and the basil and mix everything together.
- In another bowl, beat together the eggs and the milk, and then add the onions. Add this mixture to the flour mix and mix everything together with a tablespoon. Dust the table with flour, place the mixture on to it and then knead until you end up with a smooth dough.
- Divide the dough into 12 pieces. Form each one into a ball and place them onto the tray.
- Brush the surface of each bun with the mixture of eggs and olive oil and bake for around 30-35 minutes or until they rise and turn golden.
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