Savory spiral buns with Parmesan and Parma ham

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We found these delicious spiral buns with Parmesan cheese and Parma ham on the culinary blog Carolinesblog . You can eat the sandwiches as is or make them even tastier and garnish with some arugula and extra Parmesan. So good !

For the dough:

  • 500 grams wheat flour
  • 20 grams of fine semolina, coarse semolina or extra wheat flour
  • 7 grams of dried yeast
  • 10 grams of salt
  • 50 grams extra virgin olive oil
  • 320 grams of lukewarm water

For the filling:

  • 100 grams Parmesan cheese, grated
  • 100 grams pine nuts, lightly toasted
  • 2 tablespoons extra virgin olive oil
  • 12 slices of Parma ham

Preheat your oven to 240 degrees and make the dough. Put all the ingredients for this in the food processor and knead for ten minutes to a cohesive dough that comes loose on the sides (of course you can also knead with your hands). Place in a bowl lightly greased with sunflower oil. Make sure the entire dough ball is covered with a layer of oil. Cover and let rise for one hour until the dough has doubled in size.

In a bowl, mix the Parmesan cheese with the toasted pine nuts. Then remove the dough from the bowl and place it on a lightly floured work surface. Let rest covered for ten minutes.

Carefully press the dough with your fingertips into a rectangle of about 30 x 45 centimeters. Brush with the olive oil and spread half of the Parmesan cheese and pine nuts on top. Place the slices of Parma ham on top and sprinkle the other half of the Parmesan-pine nut mixture over it. Roll up the dough from the long side and press the seam shut.

Cut the roll into twelve slices with a sharp serrated knife and place them on their side on a baking tray lined with baking paper. Cover and let rise for another 45 minutes until almost double the volume.

Bake the buns for 12 – 15 minutes until golden brown. While they are still warm, brush with olive oil and let them cool further on a wire rack.

Source: Culy by
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