Dried fruit swivels

Ingredients:
dough:

• 5,30 oz of manitoba flour
• 5,30 oz of flour 00
• 0,30 oz of butter at room temperature
• ½ packet of active dry yeast or ½ cube of the fresh
• 2,80 oz of sugar
• 1 egg yolk
• 1/2 cup of milk
• 1 teaspoon of vanilla extract
• 1 pinch of salt

stuffing:

• 5 oz apricot jam
• 5,30 oz raisins or dried fruit to taste (albiocche, cranberries, ...)

•  2 tablespoons of sugar  
• 1 tablespoon hot water

15 min for the dough
8/12 hours + 1 hour rising
cooking time: 20 minutes
oven temperature: 356 °F (180 °C)

 

Put a cup of milk in a bow or in a mixer. Then add egg yolk, butter, salt, sugar and give a first kneaded. Add the two types of flour, vanilla and lastly the baking powder, or the fresh one crumbled. Knead vigorously, if using a mixer. The dough should be soft but not sticky, a bit like pizza dough. If necessary, add flour or milk.

Fig.1

At this point formed a ball and let rest in the bowl next to a cup filled halfway with water. Cover with foil and let in the oven turned off for 8/12 hours. I usually let the mixture stand overnight.

Your dough is ready! Must be at least doubled, but also depends on the temperature!

Give it a punch to activate the yeast and then lay it on a floor and work them with a rolling pin to form a sheet of about ½ cm.

Cut strips of 1,5 inch high and fill in each one with apricot jam and  dried fruit to taste (fig.1), then close it so as to obtain a long cord and roll like a pinwheel, brush the final stretch with water (but not too much) and seal it. Repeat with all the strips of dough.

Let stand for 1 hour.

Bake in center of oven at 356 °F for about 20 minutes near a small saucepan with a water.

Let cool and sprinkle with 2 tablespoons of sugar dissolved in 1 tablespoon hot water.

See the recipe in printable PDF