Mozzarella tomato twist

Step 1/7

• 200 g all-purpose flour
• 28⅓ g butter
• ⅔ eggs
• 14 g fresh yeast
• 16⅔ g sugar
• ⅓ 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

• 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

• 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

• 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.

Step 6/7

• knife

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

Step 7/7

• 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!