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Freshly baked green spinach buns
Healthy homemade spinach buns for fresh consumption

Green Spinach Buns

Author: Flavelo
Recipes
These buns captivate not only with their color but also their texture: the spinach fibers and moisture make the crumb soft and fluffy. The secret to vegetable doughs always lies in fluid balance, as the vegetable puree holds water that it releases as steam during baking, keeping the buns fresh for days. A perfect example of elevating everyday bread into a gastronomic experience with a single extra ingredient.
🕒 Prep Time 30 mins
🍳 Cook Time 25 mins
⌛ Total Time 2 hrs 15 mins
🍽️ Servings 6 servings
🔥 Calories 280 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Immersion blender or food processor
  • Large mixing bowl
  • Kitchen scale
  • Baking sheet with parchment paper
  • Clean kitchen towel (for proofing)
  • Wire rack (for cooling)

Allergen Information

⚠️ Wheat

Instructions

1 ✓

Wash the spinach thoroughly, then blanch in boiling water for 1 minute until wilted. Drain, but do not squeeze dry completely.

Tip: Shock blanching preserves the bright green chlorophyll color, preventing it from turning brown during baking.
2 ✓

Puree the blanched spinach with about 1/4 cup (50ml) of warm water until completely smooth. The result should be a thick, bright green paste.

Tip: A homogeneous texture ensures the dough is uniform without fibrous bits.
3 ✓

Measure the remaining 1 cup warm water, stir in the sugar, and sprinkle the yeast on top. Let stand for 10 minutes until a thick, creamy foam forms.

Tip: Yeast needs food (sugar) and warmth to wake up.
4 ✓

In a large bowl, whisk the sifted flour and salt. Create a well in the center.

Tip: Always mix salt with flour first, as direct contact can inhibit yeast activity.
5 ✓

Pour the bloomed yeast mixture, spinach puree, and olive oil into the well. Begin to knead.

Tip: Fat (oil) coats the flour particles, creating a softer crumb.
6 ✓

Knead the dough for 10-15 minutes until the surface is shiny and satiny, and it pulls away from the bowl.

Tip: Mechanical working develops the gluten network needed to trap gases.
7 ✓

Cover the bowl with a clean towel and let rise in a warm, draft-free place for 60 minutes, or until doubled in size.

Tip: Drafts cool the dough, slowing down the rise.
8 ✓

Turn dough onto a floured surface, punch down gently, and divide into 6 equal parts. Shape into tight balls.

Tip: Creating surface tension helps the buns rise upwards rather than spreading out.
9 ✓

Place buns on a lined baking sheet, cover, and let rest for another 20 minutes. Preheat oven to 400°F (200°C).

Tip: The second rise relaxes the dough after shaping.
10 ✓

Place a heatproof dish with water on the bottom rack of the oven (to create steam) and bake the buns for 20-25 minutes, until they sound hollow when tapped.

Tip: Steam keeps the crust flexible initially, allowing for maximum oven spring.
11 ✓

Remove buns and let cool completely on a wire rack.

Tip: Cutting them while hot traps steam, making the inside gummy.

Recipe FAQ

Why is the dough sticky?
Spinach water content varies. Add a little more flour until the dough pulls away from the sides of the bowl.
Can I use frozen spinach?
Yes, but squeeze it thoroughly after thawing and add the water carefully.
Why didn't it rise?
The water was likely too hot (killing the yeast) or the room was too cold.

Ingredients

  • 4 cups All-Purpose Flour (sifted)
  • 3.5 oz Fresh Spinach Leaves
  • 1 1/4 cups Warm Water (approx. 90-95°F)
  • 1 packet Active Dry Yeast (approx. 2 1/4 tsp)
  • 2 tsp Salt
  • 1 tbsp Granulated Sugar
  • 2 tbsp Extra Virgin Olive Oil