Preparation of Pink Buns

• In the bowl of the stand mixer, add the flours, malt, yeast, and poppy seeds and mix well. Attach the paddle, start it at low speed and slowly add the water (not hot!!!). When the flour has absorbed it all and the dough starts to detach from the bowl, attach the hook, start it and gradually add the salt. Lastly, when the dough is kneaded, gradually add the oil.

  

• Once you’ve obtained a nice smooth and homogeneous dough, let it rest covered with a cloth in a lightly oiled bowl for about 15 minutes, then proceed with the first fold. Repeat the operation a couple of times, let rest for 15 minutes, ball the dough, and wait for it to double. Once the dough has doubled in volume, turn it onto a work surface and cut pieces of about 80g each. To form the pink buns, shape them into balls and place them on the tray well spaced apart to rise until doubled. Bake in a preheated static oven at 392°F for about 20 minutes. Enjoy your meal!

  

• FILLING: If you want to fill it as I did, I’ll leave you with this idea, which can also be done with leftovers from the day before…. Take the breast (or the part you prefer) of a rotisserie chicken and shred it with your hands. If the chicken is from the previous day, warm it for a few minutes in a steamer wrapped in aluminum foil. In the meantime, prepare the sauce. Boil a potato and a carrot cut into cubes, drain them, and place them in the immersion blender jug (if you have leftovers from broth, they will work too). Add a desalted anchovy and a scant teaspoon of mustard. Blend well, pouring extra virgin olive oil in a stream. You will get a nice thick and smooth sauce, without lumps. Now you’re ready to fill the bun… one layer of sauce, one of chicken, and a bit more sauce. You’ll see, it’ll be a spectacle!