Puff pastry swivels: a delicious breakfast idea!
published on 20 December, 2019 at 12:32
INGREDIENTS
For the dough:
600 g (21 oz) flour;
200 ml (7 oz) warm water;
200 ml (7 oz) warm milk;
1 egg;
1 egg white;
1 tsp dry yeast;
90 g (3 oz) melted butter;
2 tbsp sugar;
Egg wash, sesame seeds.
For the butter mixture:
300 g (10 oz) butter;
90 ml (3 oz) vegetable oil.
For the filling:
90 g (3 oz) flour;
160 g (6 oz) sugar;
50 g (1.7 oz) butter, cubed.
METHOD
- Mix water with milk and sugar, add dry yeast, and egg, an egg white and melted butter. Whisk to combine.
- Start adding flour into the liquids by tablespoons. Knead the soft and sticky dough, cover it and set aside for an hour.
- Divide the dough into 10 portions, cover again and let it rest for another 30 minutes.
- Meanwhile, melt butter with oil and prepare a simple crumbly filling by combining flour, a pinch of salt, sugar and butter together.
- Roll out each portion of the dough into a thin, almost see-through sheet brush with butter mixture and layer on top of one another.
- Cut the dough into 12 strips and roll into a snail.
- Make a well out of each snail as shown on the video, fill an empty space with crumbly filling, pinch the sides together and flip each pastry seam-side down onto a baking sheet.
- Brush with an egg wash, top with sesame seeds and bake at 200C/400F for 20 minutes.
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