Mozzarella tomato twist

Mozzarella tomato twist

Based on 60 ratings
Verena

Verena

Community member

Difficulty

Medium 👍

Preparation

30 min

Baking

40 min

Resting

60 min

Ingredients

2Servings
200 g
all-purpose flour
100 ml
buttermilk
14 g
fresh yeast
16⅔ g
sugar
28⅓ g
butter
eggs
66⅔ ml
crushed tomatoes
83⅓ g
mozzarella
3⅓ g
basil
salt
pepper
flour for work surface
MetricImperial

Utensils

clean kitchen towel, large bowl, standing mixer (optional), oven, cutting board, knife, ladle (optional), rolling pin, baking pan

How-To Videos

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Basic yeast dough

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Homemade aioli

Nutrition per serving

Cal684
Fat25 g
Protein25 g
Carb90 g
  • Step 1/7

    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.
    • 200 g all-purpose flour
    • 28⅓ g butter
    • eggs
    • 14 g fresh yeast
    • 16⅔ g sugar
    • tsp salt
    • 100 ml butter milk
    • clean kitchen towel
    • large bowl
    • standing mixer (optional)

    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.

  • Step 2/7

    Preheat oven to 180°C/ 355°F. Cut mozzarella into thin slices, chop basil into thin strips.
    • 83⅓ g mozzarella
    • 3⅓ g basil
    • oven
    • cutting board
    • knife

    Preheat oven to 180°C/ 355°F. Cut mozzarella into thin slices, chop basil into thin strips.

  • Step 3/7

    Roll the dough out flat onto a floured work surface and spread with crushed tomatoes.
    • 66⅔ ml crushed tomatoes
    • flour for work surface
    • ladle (optional)
    • rolling pin

    Roll the dough out flat onto a floured work surface and spread with crushed tomatoes.

  • Step 4/7

    Distribute mozzarella slices and basil strips evenly over the crushed tomatoes, Season generously with salt and pepper.
    • salt
    • pepper

    Distribute mozzarella slices and basil strips evenly over the crushed tomatoes, Season generously with salt and pepper.

  • Step 5/7

    Starting from the long side, roll up the dough from the bottom edge.

    Starting from the long side, roll up the dough from the bottom edge.

  • Step 6/7

    Cut the dough roll with a sharp knife into pieces, approx. 5 cm wide.
    • knife

    Cut the dough roll with a sharp knife into pieces, approx. 5 cm wide.

  • Step 7/7

    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

    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.

  • Enjoy your meal!

    Mozzarella tomato twist

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