These small cheese bread spirals are enigmatic and fall nicely within the spiral bread tradition of the Balkans and Eastern Europe, particularly Bulgaria with its banitsa.
Olive oil can replace butter in the dough. Otherwise the main ingredients remain the same in both large and small spirals, vis flour, butter or oil, eggs, brined white cheese and yeast, the later direct or in a paste.
They require 20 minutes for hand kneading and somewhat less with the hook.
Dough temperature should be around 26ºC in a warm kitchen.
- 125 ml water, warmed to 38ºC
- 50 g white wheat flour, t500
- 25 g yeast
- 15 sugar
Dissolve yeast in the sugar and water in a large bowl, add flour, beat into a loose paste. Leave to rise for 60 minutes.
- 425 g white wheat flour, t500
- 120 g butter, softened
- 115 g starter
- 1 (55 g) egg
- 45 g yoghurt
- 10 salt
- + 45 ml olive oil
Sift the salt into the flour. Work the starter, yoghurt and egg into the flour. Gradually add the butter, work into a smooth dough.
Leave to rise for about an hour, depending on ambient temperature.
Heat oil in a large pan.
Divide the dough into 85 g pieces. Shape into balls.
Place the balls in the pan to absorb the oil.
- 250 g brined white cheese / feta cheese, crumbled
- 2 eggs
Combine the cheese and eggs.
Select the first ball put into the oil. With oiled fingers press the dough out into a 12 cm diameter round.
Spoon some of the cheese-egg mixture onto the round, spread evenly.
Fold the top two edges of the covered dough into itself, roll into a log, twist into a spiral. Place on its edge to seal the ends.
Repeat with remaining oiled dough balls and cheese-egg mixture.
Oil a baking tray, place the balls on the tray with the spiral evident, leave to rise for about an hour.
Preheat oven to 190ºC.
- 1 egg yolk
- 1 tsp olive oil
Whisk the oil into an egg yolk. Glaze the top of each spiral.
Bake for 35 minutes.