Mozzarella Swirls, what are they? They look like pizza swirls, but they are much softer, the secret is that the mozzarella that is added to the dough making these little morsels of Paradise as good as they look!
Mozzarella Swirls, Ingredients:
For the dough
- Plain flour gr. 500
- Whole milk gr. 200
- 1 sachet of instant dry yeast
- Butter at room temperature gr. 50
- salt gr. 8
- sugar gr. 10
- fresh mozzarella finely chopped gr. 250
for the filling
- concentrate tomato paste gr. 150
- dry oregano q.b.
- a pinch of two of salt
- plus any other ingredients you want to try.
Put all the dry ingredients together except for the salt in a big bowl, add the milk and soft butter and start kneading, after a few min add the salt and mozzarella ( I use a potato ricer to shred the mozzarella, it takes 2 sec and the result is perfect) and knead knead knead until you obtain a smooth dough. If you have a kitchen aid or similar let it work for you!
Leave it rest for 30 min in a warm place covered with cling film, the oven with the light on is perfect.
Roll out the dough with a rolling pin, roughly ½ cm thick, spread on top of it the tomato paste, oregano and a pinch or two of salt and roll it all up.
Cut into 1 cm-1/2 in thick slices and place them on a baking tray lined with baking paper.
Leave a bit of space between them for when they rise.
Leave the to proof for 1 h or so and when they are nice and “chubby” heat the even up at 220C-428F and bake for 7 min or so, all depends on the oven and thickness of your Mozzarella Swirls.
Enjoy!
By the way, they are nice and soft also the day after, just put them in an air tight container.
