These savory swirls are easy to prepare and taste best served warm.
Ingredients
- 2 teaspoons active dry yeast
- 2 teaspoons Kosher salt, divided
- 2 teaspoons sugar, divided
- 1 3/4 cups plus 3 tablespoons all-purpose flour
- 4 tablespoons unsalted butter, chilled, cubed
- 1 large egg plus 1 yolk
- 1 1/4 cups coarsely chopped scallions
- 1/2 cup coarsely chopped fresh cilantro
- 1/2 cup sesame seeds
- 1 tablespoon black sesame seeds
- 3 tablespoons olive oil plus more for bowl and brushing
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ingredient info:
Black sesame seeds can be found at better supermarkets and at Asian and Indian markets.
Preparation
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Line a baking sheet with parchment paper. Pour 1/2 cup warm water (105°-115°) into a small bowl. Sprinkle yeast, 1 teaspoon salt, and 1 teaspoon sugar over; let stand until mixture bubbles, about 10 minutes.
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Place flour, butter, remaining 1 teaspoon salt, and remaining 1 teaspoon sugar in bowl of a stand mixer with dough hook attached. Rub in butter with fingertips until mixture resembles coarse meal. Beat in egg, yolk, and yeast mixture, scraping down sides.
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Knead on medium speed until dough is soft and smooth, about 5 minutes. Form dough into a ball; transfer to a large, lightly oiled bowl. Cover and let rise until doubled in size, about 1 hour.
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Meanwhile, combine scallions and cilantro in a food processor and pulse to finely chop. Transfer mixture to a medium bowl; stir in all sesame seeds and 3 tablespoons oil and set aside.
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Preheat oven to 350°. Roll dough into a 18x9" rectangle. Spoon scallion mixture evenly onto center and spread mixture to corners of dough. Working from one short edge, roll dough rectangle into a cylinder. Cut cylinder into 3/4" dough swirls. Transfer dough swirls to prepared baking sheet; brush with oil. Bake until golden brown, about 30 minutes.
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