List of Ingredients
- 2 1/2 CUPS of manitoba or pizza flour
- 1 1/4 CUP of all-purpose flour
- 4 OZ. of spring onions, cleaned
- 3 OZ. of ham (prosciutto cotto), diced
- 2 OZ. of remilled durum wheat semolina
- 2 OZ. of pecorino cheese, sliced
- 2 OZ. of pine nuts
- 1 OZ. of fresh brewer's yeast
- 1 TSP. of malt powder
- 1 of egg yolk
- parsley
- extra-virgin olive oil
- salt
- pepper
Method
Combine the pizza flour, all-purpose flour, yeast and malt powder with 2 Tbsp. oil and 1 1/2 cups water. Knead until combined, then add 2 1/2 tsp salt. Continue kneading until smooth.
Transfer to a bowl, grease with a little oil, and set aside to rise for at least 1 hour or until doubled in size.
Chop spring onions and cook in a pan with 4 Tbsp. oil for around 10 minutes and add salt at the end. Remove from the heat, add pepper and a chopped sprig of parsley.
Beat an egg yolk with 1 Tbsp. water. Turn the dough out onto a work surface and divide into two parts; extend it with a rolling pin into 2 rectangles. Brush first with oil, then with the egg wash.
Scatter the dough rectangles with pine nuts, spring onions, diced prosciutto and sliced Pecorino Romano. Roll up the dough to create two sausage shapes and cut each into 1/2”thick slices. Transfer to a baking sheet lined with greased parchment paper, overlapping the pinwheels in three. Use the slices from the ends of the rolls to begin and end the braid. Set aside on the tray, covered with a damp towel, to rise for 45 minutes.
In the meantime, preheat oven to 400°F. Bake pinwheels for 30 minutes.