Sweet buns with peaches
For the dough:
500g Manitoba flour
20g natural dried yeast
1 tablespoon extra-virgin olive oil
1 tablespoon honey
For the topping:
Extra-virgin olive oil to taste
Caster sugar to taste
Put the flour, yeast, honey and water into a planetary mixer.
Switch on the mixer and after a few rotations, add the salt.
When the mixture has blended well, add the oil and leave it to be completely absorbed.
Remove the dough from the mixer bowl, shape it into a ball, and then put it in a slightly greased bowl. Cover with plastic wrap and leave it to rise for about 2 - 2 ½ hours in a cold oven with the light on until it has tripled in size.
Put the dough onto a floured pastry board, gently deflate it and divide it into 100g pieces.
Shape it into small balls, and then place them on an oven tray lined with greaseproof paper, cover with plastic wrap and leave to rise until double in size.
When the dough has risen for the second time, gently flatten it and then shape it into deep hollows with your fingertips.
Grease the surface with the oil, sprinkle with sugar and arrange the peaches on it, which you have cut into slices.
Bake the buns in the oven at 180°C (ventilated mode) for 15-20 minutes or until they are golden brown.
When cooked, take the buns out of the oven and leave them to cool before serving.