Pesto and Ricotta Swirl Bread by @cakeofgina_

55 min

12 servings

🌾

500 g

Flour type 0

🥛

200 ml

Milk

🥣

80 g

Greek yogurt

🫒

35 ml

Extra virgin olive oil

🥚

1 medium egg

Eggs

🍬

10 g

Sugar

🧂

10 g

Salt

🍞

10 g

Fresh brewer's yeast

🌿

150 g

Basil pesto

🧀

250 g

Ricotta

  1. Add
    • type 0 wheat flour
    • milk
    • egg

    Add the type 0 wheat flour, milk, egg, sugar, and crumbled fresh baker's yeast to the stand mixer bowl.

  2. Knead
    • Greek yogurt

    Knead on low speed and gradually add the Greek yogurt until fully absorbed.

  3. Knead

    Continue kneading until the dough is smooth, elastic, and pulls away from the sides of the bowl.

  4. Pour
    • extra virgin olive oil

    Pour in the extra virgin olive oil in a thin stream while kneading until incorporated.

  5. Fold

    Remove the dough from the hook and fold it over several times until smooth and homogeneous.

  6. Place

    Place the dough in a bowl and cover it with plastic wrap.

  7. Rise

    Let the covered dough rise in a warm place until doubled in size.

  8. Mix
    • basil pesto
    • ricotta cheese

    Mix the basil pesto and ricotta cheese until evenly combined.

  9. Roll
    • type 0 wheat flour

    Roll the risen dough into a rectangle on a lightly floured work surface.

  10. Spread
    • basil pesto
    • ricotta cheese

    Spread the pesto and ricotta filling over two-thirds of the dough rectangle.

  11. Fold

    Fold and shape the filled dough into a layered roll, following the pinwheel-style shaping method.

  12. Cut

    Cut the dough into strips and twist or coil each strip into pinwheels.

  13. Arrange

    Arrange the pinwheels on the baking tray and let them rise until almost doubled in size.

  14. Bake

    Bake at 180°C / 356°F until golden brown, for 20 to 25 minutes.

Pesto and Ricotta Swirl Bread by @cakeofgina_

55 min

12 servings

🌾

500 g

Flour type 0

🥛

200 ml

Milk

🥣

80 g

Greek yogurt

🫒

35 ml

Extra virgin olive oil

🥚

1 medium egg

Eggs

🍬

10 g

Sugar

🧂

10 g

Salt

🍞

10 g

Fresh brewer's yeast

🌿

150 g

Basil pesto

🧀

250 g

Ricotta

Preparation Steps

  1. Step 1/14

    Add the type 0 wheat flour, milk, egg, sugar, and crumbled fresh baker's yeast to the stand mixer bowl.

    🌾type 0 wheat flour
    🥛milk
    🥚egg
    🍬sugar
    🍞fresh baker's yeast
    🥣stand mixer bowl
    🥐dough hook
    ⚖️measuring scale

  2. Step 2/14

    Knead on low speed and gradually add the Greek yogurt until fully absorbed.

    🥣Greek yogurt
    🥣stand mixer bowl
    🥐dough hook

  3. Step 3/14

    Continue kneading until the dough is smooth, elastic, and pulls away from the sides of the bowl.

    🥣stand mixer bowl
    🥐dough hook

  4. Step 4/14

    Pour in the extra virgin olive oil in a thin stream while kneading until incorporated.

    🫒extra virgin olive oil
    🥣stand mixer bowl
    🥐dough hook

  5. Step 5/14

    Remove the dough from the hook and fold it over several times until smooth and homogeneous.

    🥣mixing bowl
    🥄spatula

  6. Step 6/14

    Place the dough in a bowl and cover it with plastic wrap.

    🥣mixing bowl
    🧻plastic wrap

  7. Step 7/14

    Let the covered dough rise in a warm place until doubled in size.

    🥣mixing bowl
    🧻plastic wrap

  8. Step 8/14

    Mix the basil pesto and ricotta cheese until evenly combined.

    🌿basil pesto
    🧀ricotta cheese
    🥣mixing bowl
    🥄spatula

  9. Step 9/14

    Roll the risen dough into a rectangle on a lightly floured work surface.

    🌾type 0 wheat flour
    🥖rolling pin

  10. Step 10/14

    Spread the pesto and ricotta filling over two-thirds of the dough rectangle.

    🌿basil pesto
    🧀ricotta cheese
    🥄spatula

  11. Step 11/14

    Fold and shape the filled dough into a layered roll, following the pinwheel-style shaping method.

    🥄spatula

  12. Step 12/14

    Cut the dough into strips and twist or coil each strip into pinwheels.

    🔪chef's knife
    🍳baking tray

  13. Step 13/14

    Arrange the pinwheels on the baking tray and let them rise until almost doubled in size.

    🍳baking tray
    🧻plastic wrap

  14. Step 14/14

    Bake at 180°C / 356°F until golden brown, for 20 to 25 minutes.

    🍳baking tray

Composition

Ingredients

Types

Dairy, Fats and Oils, Eggs, Sweeteners, Seasonings, Sauces

Ingredients

Flour type 0, Milk, Greek yogurt, Extra virgin olive oil, Eggs, Sugar, Salt, Fresh brewer's yeast, Basil pesto, Ricotta

Notes

Flour type 0 (230w), Eggs (medium), Fresh brewer's yeast (crumbled), Basil pesto (amount to taste, for filling), Ricotta (for filling, mixed with the pesto)

Allergens

milk, eggs, tree nuts

Dietetics

Dietary regimen

Vegetarian

Calories

390 kcal

Macro nutrients

Protein: 13g, Carbohydrates: 49g, Fat: 16g, Fiber: 2g, Sugars: 4g

Nutritional Information

Minerals

Calcium: 170mg, Iron: 2.8mg, Sodium: 610mg, Potassium: 170mg

Vitamins

Vitamin A: 90mcg, Vitamin C: 2mg, Vitamin B12: 0.4mcg

Preparation

Time Information

Preparation

30 minutes

Cooking

25 minutes

Overall

55 minutes

Difficulty

Level

Hard (3/4)

Steps

14 steps

Equipments

Utensils

stand mixer bowl, dough hook, mixing bowl, measuring scale, spatula, rolling pin, chef's knife, baking tray, plastic wrap

Appliances

Stand mixer, Oven

Type

Type

Type Of Dish

Snack, Starter, Appetizer, Bread

Occasions

Aperitivo, Party, Brunch, Picnic, Summer gathering

Origin

Source

Platform

instagram

Original Creator

@cakeofgina_

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Soft, Fluffy, Tender, Creamy, Golden

Flavors

Herbaceous, Savory, Creamy, Tangy, Salty, Rich

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 1 day (Store in an airtight container once completely cooled.), fridge : 3 days (Store in an airtight container; reheat in the oven before serving.), freezer : 2 months (Freeze completely cooled pinwheels in an airtight freezer-safe container; thaw and reheat in the oven.)