For the dough

10 g dried yeast – 1 small pack

1 cup of milk – 200 g

1 teaspoon granulated sugar – 3 g

2 heaping tablespoons of yoghurt – 90 g

½ cup of sunflower oil – 90 g

1 egg

4 cups of whole oat flour – 360 g

1 full pinch of salt

For the stuffing

2 zucchinis – 200 g    

20 g dill

20 g mint

20 g parsley

160 g of  cheese curd

For the topping

Egg yolks

Sesame

For the bun dough

1. Add dry yeast, milk and granulated sugar into a mixing bowl and stir. Let it rest for 5 minutes.
2. Add yoghurt, sunflower oil and egg to the yeast mixture and stir.
3. Place the oat flour in a large mixing bowl and create a well in the centre.
4. Add the liquid mixture you have prepared and start stirring gently with a fork.
5. Add salt from the sides and start kneading.
6. Place your dough in the mixing bowl and cover it completely with cling film. Allow to ferment for 1 hour and 15 minutes.
7. When ready, your dough will weigh 800 grams in total. Divide your dough into 8 equal pieces.

For the stuffing

1. Place a pan on the stove and heat it up.
2. Place the grated zucchini and squeezed water into your heated pan and sauté.
3. Place the zucchinis in a mixing bowl.
4. Add finely chopped dill, fresh mint and parsley, and stir. Add the curd cheese and stir.

To combine

1. Roll each piece with your hands and spread it in your palm.
2. Put the zucchini mixture you prepared inside, close the dough and make a roll of it.
3. Place the buns you have prepared on a baking tray lined with parchment paper.
4. Place a cloth over the buns and leave them to ferment for an additional 15 minutes.
5. When your buns have completed their fermentation, apply egg yolk on top and garnish with sesame seeds.
6. Bake in a pre-heated oven at 180 degrees for 18 – 20 minutes