Buttery, sweet and light
Serves 10
3 hours
INGREDIENTS
Plain flour 450g
Salt 1 tbsp
Sugar 80g
Instant yeast 15g
Water 1 cup
Egg 2 medium
Unsalted butter 150g
Nigella seeds 1 tbsp
METHOD
1. Place the flour, sugar, water and 1 egg into a the bowl of a stand mixer with a dough hook. At the last minute add the instant yeast and start mixing at low speed. Once it has started mixing add the salt.
2. Whilst still mixing, add 30g butter (soft) in small portions to the mix, waiting until one is mixed in to add the next.
3. Speed up the mixer and mix until the dough comes together in a ball and bounces off the sides of the bowl (about 10 mins).
4. Put a little flour in a bowl, turn the dough out into it, cover and leave to prove for 30 mins.
5. Lightly flour a large board and turn the dough out onto it. Cut the dough into 16 pieces and set them to the side underneath a tea towel.
6. Butter a round cake tin (25cm)
7. Using your hands, rub the board with plenty of butter, ensuring it is covered. Take your first piece of dough and spread it out as far as you can so that it is almost see through (don't worry if there are tears in places.) It should be about 20 x 30cm.
8. Spread some more butter on your hands and pat this onto the laid out dough.
9. Starting from the top roll the dough down into a long thin sausage, then roll the sausage into a snail shape. Place the snail in the greased tin.
10. Repeat, making sure you butter the board between each go. When they are all arranged in the tin, cover with cling film and leave to prove in a warm spot for 1 hr 30 mins, until the snails have doubled in size.
11. Heat the oven to 180 degrees. Beat the other egg and then brush it over the rolls. Sprinkle the nigella seeds over and then place in the oven.
12. Bake for 30 minutes until golden brown.
13. Allow to cool for a couple of minutes and then serve with a dip (baba ganoush works well!)
14. Eat and enjoy!
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