Dill and Feta Buns
250ml whole milk
80g olive oil
1 egg, slighty beaten
2.5 tsp salt
675g plain flour
55g caster sugar
3 tsp dried yeast
1/4 chopped dill
200g feta cheese, cubed (I went with a Persian feta, next time I might try a Danish feta)
finely grated zest of 2 lemons
Mix together the milk with the water, oil, egg and salt. Mix together the flour, sugar and dry yeast. Pour in the wet mixture into dry and mix and knead until the dough is formed and becomes smooth and elastic (could take up to 10 minutes) I also had to just add a little more flour as my dough was a little sticky.
Put the dough in an oiled bowl. Cover and rest for about 1 hour or until doubled in size. Preheat oven to 180c. Line a baking tray or I've just oiled up my cast iron fry pan.
Combine the lemon zest with feta and dill. Divide the dough into 12 pieces, flatten each ball into a disc, add in the some of the feta/dill/lemon mix. Bring the edge of the disc together to form a ball again, enclosing the filling inside. Place the bun seam side down onto the baking tray, repeat until finished. Cover with damp towel and rest for 30 mins.
Bake for 20 mins or until golden and cooked through. Cool on wire rack.