Moist, flavourful bread twists (snurrer) with feta, parsley, garlic and sun-dried tomatoes – perfect as a little snack, alongside a barbecue or in a lunchbox.
Full of flavour and really easy to make – and they freeze beautifully, too.
If you like, they can easily be warmed through before serving – 4-5 min. at 200°C.
Feta and sun-dried tomato twists (snurrer)
Recipe for moist, flavourful bread twists (snurrer) with feta, garlic and sun-dried tomatoes.This recipe makes about 12-14 twists.
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Ingredients
Dough
- 400 g plain flour
- 25 g fresh yeast
- 200 ml lukewarm sparkling water or water
- 50 g softened butter
- 1 egg
- 1 tbsp sugar
- 1 tsp salt
- A little oil
- 1 egg, beaten, for brushing
Filling
- 100 g feta, crumbled
- 80 g sun-dried tomatoes in oil, roughly chopped
- 1 handful parsley, finely chopped
- 1-2 cloves garlic, crushed or finely grated
- 3 tbsp oil from the sun-dried tomatoes
- Salt and pepper
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Method
- Dissolve the yeast in the lukewarm water, add the egg and sugar and stir lightly to combine.
- Then stir in the flour a little at a time, together with the salt, until all the flour has been used and worked into the dough.
- Add the butter in small pieces and knead the dough thoroughly, preferably in a stand mixer, until it pulls away from the sides of the bowl – this takes about 5-8 min. at a fairly high speed.
- Grease your hands with a little oil, take the dough out of the bowl and tighten it slightly by folding the edges in under itself. Grease the proving bowl with a little oil too and return the dough to it.
- Cover the bowl with cling film and a tea towel and leave the dough to rise in a warm place for a couple of hours.
- Half an hour before the dough has finished rising, mix the filling ingredients together. Season to taste with salt and pepper and leave to infuse on the worktop until needed.
- Take out the dough, dust the worktop with a little flour and gently stretch the dough into a small square. Roll the dough out into a rectangle of about 50×40 cm.
- Spread the filling over half of the dough – make sure it goes right to the edges.
- Fold the dough over in the middle so the filling is covered, and press it together lightly.
- Cut the dough into 12-14 strips about 1 1/2 cm wide.
- Twist the strips one at a time so each forms a sort of spiral. Then pick up the strip, wind it round your fingers, tuck the end into the middle and press it down firmly so the twist doesn’t unravel during baking.
- Place the twists on one or two baking trays lined with baking parchment and leave to prove under a tea towel for about 30 min.
- Brush the twists with beaten egg and bake in a preheated conventional oven (top and bottom heat) at 200°C for about 12-14 min. I always bake one tray at a time in a conventional oven – you can also bake 2 trays at a time in a fan oven at 180°C.
Nutrition
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