Herb bacon flowers
Herb bacon flowers
For 16–18 pcs
PREPARATION: about 50 mins
SOAKING TIME: about 3 hours or overnight
RISING TIME: about 3 hours
BAKING TIME: about 20 mins
Ingredients
YEAST DOUGH
– 3.5 dl water, boiling hot
– 100 g coarsely ground wholemeal, e.g. pure spelt
– 400 g flour, e.g. pure spelt-Swiss brown flour
– 1½ tsp salt
– 15 g yeast
– A bit more water if needed
FILLING
– 1 handful parsley, about 10 g
– 1 handful basil leaves, about 10 g
– 50 g peeled, ground almonds
– 50 g Sbrinz AOP, grated
– 1 dl cream
– Salt, pepper
– 16–18 slices of Valais dry bacon IGP
– 16–18 brioche or muffin moulds
Preparation
YEAST DOUGH
Bring water to the boil, add coarsely ground wholemeal, cover and let soak 2–3 hours or overnight.
Add remaining ingredients to dough and knead until soft. Cover and let stand for 2–3 hours until dough has doubled in volume, during which dough will rise 1–2 times.
FILLING
Using a cutter, finely chop all ingredients up to pepper, then add pepper. Cut dough in half and roll out on a slightly floured surface into a rectangle of 25–30 cm. Spread the filling out and cut each dough half crosswise into 8–9 strips. Top each strip with a bacon slice, roll up and place in moulds. Let rise for another 15–20 mins. Bake herb bacon spirals for 20–25 mins in the middle of an oven preheated to 200°C.
Remove, place on a rack to cool, and serve warm or at room temperature.
