Sun-dried Tomato and Caper Twists
How to make Sun-dried Tomato and Caper Twists Recipe "nastrine con pomodori secchi e capperi" - Preparation time: 1 hour – Cooking time: 20 minutes – Rising time: 1 hour 30 minutes
4 Servings
for the dough:
4 cups (500 g) all-purpose flour
1 tbsp. plus 2 tsp. (20 g) fresh yeast, crumbled
1 cup (250 ml) lukewarm water
1 tbsp. plus 2 tsp. (20 g) sugar
1 large egg, lightly beaten
1/4 stick (25 g) unsalted butter, softened
2 tsp. (12 g) salt
for the filling:
1 large egg, lightly beaten
2 1/8 oz. sun-dried tomatoes, chopped
4 1/4 oz. (150 g) salted capers, rinsed and patted dry
chopped fresh oregano, to taste
Method:
Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water. Add the sugar and egg to the well, and little by little, the yeast mixture.
Gradually start incorporating the wet ingredients into the flour, and then begin to knead. Add the softened butter and lastly, the salt. Continue kneading until the dough is soft, smooth and elastic.
Cover the dough with a lightly greased wrap of plastic sheet and let rise for about 30 minutes in a warm place.
Roll the dough on a floured work surface with a rolling pin to a thickness of about 1/8 inch (3 mm). Brush the surface with some of the beaten egg and sprinkle with the chopped sun-dried tomatoes, capers, and oregano.
Fold the sheet of dough in half to enclose the filling and cut it into strips 1 1/2 inches (3 cm) wide. Wind the strips into twists and place them on a greased baking sheet. Let rise again until doubled in size, about 1 hour.
Brush the twists with the rest of the beaten egg. Bake in the oven at 425°F (210°C) for 20 minutes, or until golden brown and puffed.
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| Sun-dried Tomato and Caper Twists |
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