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Preparation Time:
30 min
Difficulty:
Easy
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Ingredients
FOR 15 PIECES :
265 g type 00 flour w 220 -
265 g Manitoba flour -
6 g sugar -
311 g whole milk -
7 g dry yeast -
1 egg -
15 g salt -
FOR THE FILLING :
1 jar of Riviera D'Amico olives -
toasted hazelnut pieces to taste -
100 g butter -
100 g grated Parmesan cheese -
1 egg yolk
Instructions
Sift the flour and pour into a stand mixer fitted with a dough hook. Add the yeast and begin to knead, adding the milk a little at a time and the eggs with the sugar. Once the dough is elastic, add the salt until completely absorbed.
Leave the dough to rest overnight in the refrigerator. The next day, knead the dough and roll it out with a rolling pin to a thickness of about ½ cm. Form a rectangle.
Meanwhile, pour the Parmesan cheese, butter, and egg yolks into a blender. Blend and emulsify the ingredients.
Spread the butter and Parmesan mixture on the rectangle of dough. Drain the Riviera olives and distribute them over the rectangle of dough. Sprinkle with the chopped hazelnuts.
Roll up the dough, making sure the filling is well enclosed, forming classic swirls. With a knife, cut into 1.5 cm thick slices, forming classic swirls.
Place the rolls on a baking tray. Leave to rise for an hour at a temperature of around 27°C with a little humidity.
Bake in a hot oven at 190°C for about 25 minutes.
