Mozzarella tomato twist
Difficulty: Medium
Time: 30 min. preparation time, 40 min. baking time
Nutrition: Calories ca 684 / Protein 25g / Carbohydr. 90g / Fat 25g
Ingredients (6 servings)
| 600 g | all-purpose flour |
| 300 ml | buttermilk |
| 42 g | fresh yeast |
| 50 g | sugar |
| 85 g | butter |
| 2 | eggs |
| 200 ml | crushed tomatoes |
| 2 balls | mozzarella (in liquid, drained) |
| 0.5 bunch | basil |
| salt | |
| pepper | |
| flour for work surface |
Utensils
clean kitchen towel, oven, rubber spatula (optional), baking pan, large bowl, whisk, standing mixer, cutting board, knife, ladle (optional)
Wine Tip
Riesling late harvest wine, dry, 2011
The minerally, fruity bouquet goes very well with the tomato flavor of the twists. This crispy white wine is best enjoyed chilled between 9 – 13°C/50°F.
Step 1
Process flour, butter, eggs, yeast, sugar, salt, and butter milk into a smooth dough using either a standing mixer or your hands. Cover and leave to rise in a warm spot for 1 – 2 hours.
clean kitchen towel, large bowl, standing mixer (optional)
600 g all-purpose flour / 85 g butter / 2 eggs / 42 g fresh yeast / 50 g sugar / 1 tsp salt / 300 ml butter milk
Step 2
Preheat oven to 180°C/ 355°F. Cut mozzarella into thin slices, chop basil into thin strips.
oven, cutting board, knife
2 balls mozzarella (in liquid, drained) / 0.5 bunch basil
Step 3
Roll the dough out flat onto a floured work surface and spread with crushed tomatoes.
ladle (optional), rolling pin
200 ml crushed tomatoes / flour for work surface
Step 4
Distribute mozzarella slices and basil strips evenly over the crushed tomatoes, Season generously with salt and pepper.
salt / pepper
Step 5
Starting from the long side, roll up the dough from the bottom edge.
Step 6
Cut the dough roll with a sharp knife into pieces, approx. 5 cm wide.
knife
Step 7
Place the pieces wreath-shaped into a greased baking pan. Bake in a preheated oven at 180°C/ 355°F for 35 – 40 min. until golden. Serve with dips as desired.
baking pan
