Hi everybody!
Here’s a recipe using the Thermomix but if you don’t have it don’t panic: at the end of the recipe I explain how to prepare it without the food processor.
It’s a very tasty and easy recipe perfect for picnics (if the spring finally arrives…) or as a starter for Easter lunch for example.
| Cook Time | 15/20 minutes |
| Passive Time | about 2 hours |
| Servings |
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Ingredients
For the dough
- 350 grams plain flour
- 1 tsp salt
- 150 milliliters whole milk
- 7 grams (1 sachet) Easy bake yeast
- 3 egg yolks
- 20 grams caster sugar
- 50 grams extra virgin olive oil
For the filling
- 4 fresh peppers
- extra virgin olive oil for brushing
Ingredients
For the dough
For the filling
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Instructions
- Few hours before starting the dough prepare the peppers. Wash them,get rid of the stalk and the seeds, cut the peppers in 4 and arrange them on a baking tray lined with baking parchment with the skin facing up. Cook in the preheated oven at 250°C until the skin will be slightly burnt. Transfer in a shallow dish and cover tightly with cling film: the steam inside will help to take their skin off. Leave them for at least half an hour then remove the skin, season with salt and put them on kitchen paper to absorb the liquid in excess.
- Add sugar, oil, milk, egg yolks and yeast to the Thermomix mixing bowl: 30 sec/Speed 7. Add the flour and the salt: 30 sec/Speed 6 and 1 min/interval.
- Put the dough on the floured worktop and knead it to form a smooth ball. Put it in an oiled bowl and cover with cling film. Leave to rise for about 1 hour.
- Then divide the dough in two half, roll out each with a rolling pin to form two 25x35 cm rectangle. Brush each rectangle with oil and arrange the pepper slices on top of it. Then take the long edge of the rectangle and roll up tightly like a swiss roll. Cut the rolls into 3 cm pieces, pinch well one of the side of them (you want a rose shape on the top, but the filling must stay on the inside)and arrange on a baking tray lined with baking parchment with the rose shape facing up. Leave just 1,5 cm space between each rose.
- Cover with cling film and leave to rise for about an hour or until the roses start to touch each other.
- Bake into the preheated oven at 180°C for about 15-20 minutes until golden.
Recipe Notes
If you don't have a Thermomix you can still prepare this recipe: put the sugar, oil, milk, egg yolks and yeast into a big bowl (or if you have into food processor like a Kenwood or a Kitchen aid), stir with a balloon whisk then add flour and yeast and mix with a wooden spoon until you have a sticky texture. Then transfer the dough on the floured worktop and knead vigorously until you have a smooth ball, then follow the recipe above.
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