½tspmaca powder – optional(one of those super foods that are meant to be good for us)
1tbspnut oil or olive oil(I used hazelnut oil, but walnut oil would be good too)
milk for glazing
16creme eggs – or less(see note below)
Throw the flour into a bowl together with the yeast, salt and maca powder if using.
Make a well in the centre and add the oil and warm water.
Stir until just combined, then turn out onto an oiled worktop and knead for about 10 minutes or until the dough is elastic in texture.
Divide the dough into sixteen pieces and roll each one into a rectangle just big enough to wrap around an egg.
Encase the eggs in the dough ensuring they’re properly sealed.
Place on a lined baking tray and leave to rise in a warm place for an hour or until the dough has doubled in size.
Brush with milk and bake at 200℃ (400℉, Gas 6) for 12 minutes or when the tops are golden and the bottoms sound hollow when tapped.
Place on a wire rack to cool.
You can make up to sixteen buns with this amount of dough. Or you can use just a proportion to make the buns and use the rest to make pizza. I used one eighth to make two buns and then made two pizzas with the remaining dough.Eat warm whilst the insides are melted or cold when they have reset. Both are good.Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.