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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.
