Recipe For Coiled Bread Rolls Recipe
This month for the Daring Bakers’ Challenge we were asked to make “Ensaimda” which is a Spanish Pastry that resembles a snail, hence my decision to call them Coiled Bread Rolls. It was mandatory that we used the recipe provided, but I deviated slightly. I am sure Google will not approve of a bunch of recipes suddenly appearing on the internet all in one go which are exactly the same. I could have used a sweet filling but this did not excite me too much. I wanted to take the base recipe, which is for an enriched dough, and add a savoury note to it using some nigella seeds I have had in my kitchen since June 2012! I found them while on a trip to Scotland and only when I was watching the third season of The Great British Baker did I get some inspiration to use them in rolls. At the same time as I made these coiled bread rolls I made a batch of chopped chicken livers. We had this for lunch over the weekend and the rolls added the perfect note to the chopped livers. They are rich and the nigella seeds impart a crunch of onion that is amazing. I took the left over rolls to work and had one with boiled eggs. I was so glad I had made the changes as the rolls worked out perfectly for my work lunch as well. The coiled bread rolls are easy to make and I hope you give them a try.
Coiled Bread Rolls
Coiled Bread Rolls
Ingredients:
- 50g caster sugar - I used fructose
- 1 egg
- 30mls olive oil
- 300g flour
- 8g instant yeast
- 120mls water
- 3g fine salt
- 10mls nigella seeds
- 100g butter, divided
- Canola oil for greasing
Method:
Place the sugar, egg and olive oil into a stand mixer bowl and whisk until combined
Add the flour, yeast and water
With a dough hook attachment, knead the mixture for 1 minute on a medium speed
Add the salt and nigella seeds
Knead for 5 minutes until soft and pliable
Remove the dough from the bowl, lightly grease it and place the dough back in the bowl
Cover and leave to rise for 2 hours
Knock back the dough and turn out onto a lightly oiled surface
Divide equally into 4 pieces and shape each piece into a ball
Shape each ball into a fat sausage
Roll each sausage into a rectangle as thin as possible
Spread 25g of the butter onto each rectangle in a thin layer (use your hands to make it easy to do)
Stretch each rectangle using your hands into a larger rectangle
Roll lengthwise as tightly as possible into a long sausage shape
Roll the sausage to lengthen it slightly
Coil each sausage loosely to resemble a snail shell
Place each coil onto a lined baking tray
Cover with lightly oiled cling film and leave to prove for an hour
Preheat the oven to 180° Celsius
Bake for 15 minutes until golden brown in colour
Cool on a wire rack
2.6
http://tandysinclair.com/coiled-bread-rolls/
Recipe from Lavender & Lime Blog ALL RIGHTS RESERVED http://tandysinclair.com
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Blog-checking lines: The August Daring Bakers’ Challenge took us for a spin! Swathi of Zesty South Indian Kitchen taught us to make rolled pastries inspired by Kurtoskalacs, a traditional Hungarian wedding pastry. These tasty yeasted delights gave us lots to celebrate!
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About Tandy Sinclair
I am passionate about regional, sustainable and seasonal produce. I live in Gordons Bay in a cottage with my husband, our three dogs, a tortoise and a fish. We are busy building a house which is an adventure all in itself. Each year we visit a new place to experience the food of the area.