Recipe:
Source: https://www.vkusnyblog.com/recipe/pitstsa-tvistery-zakusochnye-bulochki/
Notes on ingredients:
Flour. This recipe is formulated for standard top-grade flour with 10.5 g of protein per 100 g. If you use stronger bread flour, keep in mind that it is more absorbent, so you will need slightly less by weight.
Tomato sauce. Marinara or a simple pizza sauce work for the filling. If you don't have those on hand, you can use a ready-made canned tomato sauce — the main thing is that it tastes good to you.
Cheese. The ideal choice is low-moisture mozzarella for pizza, not brined. Semi-hard cheeses like Emmental will also work. In a pinch, something like "Russian" or "Belovezhskaya" cheese.
Herbs. I use parsley here. You can optionally add or replace the parsley with fresh basil.
Yeast. The recipe calls for dry yeast. If substituting fresh yeast, use three times the amount specified for dry yeast.
Proceed to preparation.
Make the dough. Combine warm water and milk. The liquid temperature should not exceed 45°C; in hotter conditions the yeast will be killed.
Sprinkle the dry yeast onto the surface of the mixture and let sit, without stirring, for 3–4 minutes — this allows the yeast to gradually hydrate and disperse without lumps. Stir until the yeast dissolves. Add salt, sugar and vegetable oil. Add 80% of the amount of flour specified in the recipe and begin kneading the dough. Add the remaining flour as needed during the process. The dough should be soft and smooth. In a dough mixer, kneading takes about 10 minutes.
Cover the dough and set it to rise. It should double in volume. Depending on the kitchen temperature, this will take 1–2 hours.
Transfer the dough to a floured surface, punch it down and divide it in half. Let rest for 15 minutes under a towel.
While the dough rests, grate the cheese on a coarse grater and finely chop the parsley.
Roll the dough into two rectangles approximately 35 × 25 cm.
Spread one sheet with tomato sauce.
Top with the cheese-and-parsley mixture.
Cover with the second sheet.
Using a pizza cutter, cut the dough into 24 strips.
Pair the strips by placing them on top of each other.
Then twist them, stretching them slightly lengthwise. Place on a baking sheet lined with parchment or a silicone mat.
Leave for 15–20 minutes; meanwhile preheat the oven to 200°C.
Before baking, brush the twisters with a mixture of egg yolk and milk. Bake for about 15–20 minutes until golden brown.
These rolls are best served warm.
Enjoy your meal!
This pizza-twisters appetizer-roll recipe was tested and prepared by chef Tatyana Nazaruk — author of Vkusny Blog.
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