Ingredients

• 500g strong white bread flour
• 150ml milk (regular or plant) plus a little extra to glaze
• 125ml water, lukewarm
• 100g spinach
• 10g fine sea salt
• 50g unsalted butter, melted and cooled or olive oil/plant butter
• 1 sachet of dried yeast or fast action time saver yeast
• A few black pitted olives sliced into small thin lines for the eyes and cut into tiny dots for the nose. Get these sliced up before you make your frog shapes, so they are ready to push straight into the dough to do the faces. If you don’t like olives, you can use raisins instead.

Tools

• kMix Stand Mixer Pastel Pink
• Multipro Express
• Two large baking sheets lined with baking parchment, lightly oiled
• Small sharp knife
• Pastry brush
• Your kMix with dough hook is handy but you can do it by hand in a large bowl
• Cling film

Method

1. Gently warm the milk
2. Add the spinach, milk and half the water to a blender and blitz for about 20 seconds until completely smooth
3. Tip the flour and sea salt into a large bowl or stand mixer bowl fitted with a dough hook and dry whisk through with a fork to distribute the powders.
4. Add the yeast sachet and whisk again.
5. Gradually work in the warm green milky mixture, all flour absorbency varies, so you may need to add some more water. It needs to come together as a shaggy, sticky ball to begin with. Knead until you have a smooth dough, with the dough hook on slow to start until it’s come together, then knead on medium to high speed for about 5-6 minutes or until the dough is lovely and springy and shiny.
6. If kneading by hand, bring the wet and dry ingredients together with your hand shaped as a claw and get it all together, so you have a shaggy dough. Tip the dough onto a surface (try not to use extra flour unless you really need to, embrace the stickiness as it makes for softer bread) and knead for about 10-12 minutes until springy and shiny.
7. Divide into 12 pieces and roll 11 of these into tight balls, place on the trays, leaving space in between as they'll almost double in size.
8. Use the remaining piece to make the googly eyes, a pair of each to sit on top of the rolls.
9. Cover over with a large piece of lightly oiled Clingfilm, loosely and put in a warm place to prove for 30-45 mins. If using the time saver yeast, you might find they rise quicker - it depends on your room temperature. You want them to almost double in size.
10. Heat the oven to 200C/180C fan/gas 6.
11. When ready to bake, add your thin slivers of olives for the eye detail and tiny bits to make the froggy nostrils. Push them gently into the rolls where you need to. Brush gently over each with extra milk to glaze, then bake for 12-15 minutes until risen and lightly golden. Leave to cool completely, and then slice to create the froggy mouth and pack full of fillings of your choice.
12. These will keep for a couple of days in an airtight container or food bag.