Spicy Italian Infinity (symbol: ∞) Buns with Shaping Pictorial

Hi friends, I hope you're enjoying the cooler weather of Fall.  I guess Southern California is kind of messed up.  We still get low 80s temperature during the days, along with slightly chilly and foggy mornings.  I love the cooler breeze that made me crave for some heartier food, such as these Spicy Italian Infinity (symbol: ∞) Buns.



Why "infinity" shape? Because that way, the filling ingredients are distributed evenly throughout the buns.  Plus, you can see the gorgeous “fillings” on the buns even before you bite into one.  I love them on a pretty spicy level, but you can put less red pepper flakes for milder spiciness to suit your own taste.




What made them Italian?  Of course the ingredients of the fillings.  I added my homemade pesto, sun dried tomato, and mozzarella cheese.  They made the best texture and flavor combination for these buns.  Want to see how I made them, please check out the shaping pictorial below.





After the dough is kneaded and proofed, here's how you shape them.

1) On a lightly floured board, work with one portion of dough at a time.

2) Gently knead the dough a few times. Form it into a smooth round ball.

3) With a floured rolling pin, roll each portion of dough into an 3 by 6-inch rectangle.

4) With a spoon, spread a tablespoon of pesto on the dough, leaving a 1/2-inch border all around.

5-6) Sprinkle sun dried tomato evenly on the pesto, followed by red pepper flakes.





7) Evenly sprinkle the cheese as well.

8) Starting with the long edge, roll the dough up into a log and leave the seam-side down.

9) Using a small kitchen shears, starting 1/2-inch from one end, cut the log lengthwise down the middle, about 1/2-inch deep to within 1/2-inch of the other end.

10) This is how the filled dough looks after cutting.

11) Keeping the cut side up and form an "S"/infinity shape.  Gently tuck both ends under the center of the "S" to form a figure 8. Pinch the ends together to seal. 

12) Place the filled dough on the silpat, cover and let rise in a warm place for another 50 to 60 minutes, or until doubled in size before baking.




Pretty easy, isn't it?  These infinity buns certainly look more complicated than they are.  :)  I hope you enjoy today's recipe and pictorial.  Stay tuned for more yummy recipes.








Spicy Italian Infinity Buns: (Printable Recipe)

Tang Zhong 湯種 ingredients:
3/4 cup water
6 tablespoons bread flour
 
Bread Ingredients:
200 grams (about 7 ounces) of Tang Zhong (see recipe below)
3/4 cup of warm milk
3/4 teaspoon salt
4 1/2 tablespoons sugar
4 1/2 tablespoons melted butter
2 1/2 cups bread flour
1 tablespoon active dry yeast
1/2 cup plus 2 tablespoons pesto
10 sun dried tomato, cut into small pieces
2 to 3 tablespoons red pepper flakes (depending on how spicy you like)
3/4 cup mozzarella cheese, grated

Egg Wash Ingredients:
1 Beaten Egg
1 teaspoon water

To Make the TangZhong:

In a small/medium saucepan, add water and bread flour together.  With a wooden specula, stir until there’s no big lumps.  Turn on the stove to low heat and continue to stir. The dough will start to thicken.  When the dough turns slightly translucent and thicken, remove from heat and let it cool slightly.  Wrap the Tang Zhong up and refrigerate overnight before use.


To Make The Bread:

Take out the Tang Zhong 湯種 from the fridge at least an hour before use (I usually leave it on the countertop until it's room temperature).  In the stand mixer fitted with dough hook, add the warm milk, Tang Zhong 湯種, salt, sugar, butter, bread flour and yeast. Knead on low (please follow instruction on your mixer) for 20 to 30 minutes until dough comes together and pull away from the bowl.

When dough is ready, grease your hands and a clean working surface with cooking spray.  Gently knead it a few times and form into a smooth ball.  Place in a greased bowl, cover with kitchen towel and place in a warm place to proof for 1 hour.  After one hour, take the dough out onto a clean surface.  Gently knead it a few times to deflate it. Divide dough into 10 equal portions and shape them into balls. Leave them in a warm place, covered to rest for 15-20 minutes.

On a lightly floured board, work with one portion of dough at a time.  Gently knead the dough a few times. Form it into a smooth round ball.  With a floured rolling pin, roll each portion of dough into an 3 by 6-inch rectangle.  With a spoon, spread a tablespoon of pesto on the dough, leaving a 1/2-inch border all around.  Sprinkle sun dried tomato evenly on the pesto, followed by red pepper flakes and cheese.

Starting with the long edge, roll the dough up into a log and leave the seam-side down.  Using a small kitchen shears, starting 1/2-inch from one end, cut the log lengthwise down the middle, ,about 1/2-inch deep to within 1/2-inch of the other end.  Keeping the cut side up and form an "S"/infinity shape.  Gently tuck both ends under the center of the "S" to form a figure 8. Pinch the ends together to seal.   Place the filled dough on the silpat, cover and let rise in a warm place for another 50 to 60 minutes, or until doubled in size.

Preheat oven 350°F. Prepare the egg wash by beating the egg and a teaspoon of water until well combined.  Gently brush egg wash on top of the buns and bake for 18 to 20 minutes, or until golden brown. Cool on wiring rack.