Girandole saporite con verdure
Making the pinwheels up to 24 hours in advance is a great way to save time on party day. You can also try variations
For the dough
00Flour /all purpose/plain flour gr. 500 =3 cups + 2 tbsp
Butter 75 g=1/3 cup ( soften it)
Brewer’s yeast 15 g =4 tsp.
Sugar gram 10= 3/4 tbsp
Pinch of salt
Filling: ricotta gr. 250 = 1 cup
Carrot gr. 100=3.5 oz.
Onion gr. 50 = 2 oz.
Dried tomatoes in oil gr. 50
1 egg white
Salt and pepper
Grated cheese 1 tbsp.
Flour 1 tbs.
EVOO 2 tbs.
Dissolve the yeast in 150 gr.=2/3 cups of water.
Work the flour with the butter, sugar, an egg, salt, the yeast dissolved in water.
Roll out the dough on a baking sheet to a thickness of about 5 mm =1/4 inch and let it rise covered for at least 15 minutes.
Cut the onion, carrot and dried tomatoes into cubes.
Pour some oil into a pan and sauté carrots, onions, dried tomatoes.
Mix everything in a bowl with the ricotta, egg white, salt, pepper, a spoonful of grated cheese, a spoonful of flour.
Spread the filling on the leavened dough
, roll it up with the help of the underlying sheet in which you then wrap everything and place it in the refrigerator to cool until it becomes compact,more or less 20 minutes
easy to cut into slices.( 2cm.=0.7 inch)
Line up the slices on a baking sheet covered with parchment paper, brush strokes of water, let them rise for 45 minutes.
Bake at 180 degrees for about 20 minutes.
You can make pinwheels the day or night before you plan to serve them. If Serving within 1 Day. Store the pinwheels at room temperature, then reheat in the oven.
It’s possible to freeze them and defrost in microwave.
Great to be served by themselves or as a soft bread.