Pizza pinwheels

I had baked this goodness sometime back from fondbites bakealong #96 . Subhashini Ramsingh ma’am , my fondant guru , gives us amazing full proof recipes which we can blindly prepare . Almost all the recipes are tempting and I have tried few recipes . Many recipes are in my to do list . I have exactly copied the recipe except that I ignored adding eggs and giving eggwash . Stay tuned for more interesting recipes !

Recipe adapted from : Fondbites bakealong #96

Ingredients:

All purpose flour 2 1/4 cup

Instant yeast – 1 1/2 tsp

Salt – 1 tsp

Sugar – 2 tbsp

Milk powder 2 tbsp

Baking powder – 1/2 tsp

Butter – 1 tbsp, melted

Olive oil – 2 tbsp

Milk – 3/4 cup , lukewarm

Filling :

Tomatoes – 4, large – Pureed

Garlic – 5 pods

Chilly flakes – 1 tablespoon

Mixed spices – 2 tablespoons

Salt – 1 teaspoon, adjust

Olive oil – 2 tablespoon

Water – 1/4 cup

Coriander leaves – 2 tablespoons

Capsicum – 1/2 cup, finely chopped

Cheddar cheese – 1/2 cup

Milk – 1 tablespoon

Method:

Add Flour, yeast, salt, sugar, milk powder, baking powder, melted butter, oil, in the bowl of your electric beater.
Beat for 1 minute on medium speed until just all the ingredients are combined together.
Pour the luke warm milk while the mixer is still running.
Beat in medium speed until milk is completely incorporated in the dough.
Continue beating on medium high speed for 5 to 8 minutes until the dough becomes smooth and shiny.
You are developing the gluten at this stage.
If you are kneading by hands, make sure to knead for 10 minutes.
Transfer the dough in a bowl coated with oil.
Make sure to coat oil all over the dough.
Cover the bowl with a damp cloth and leave in a warm place for 1 to 1.5 hours to double in volume.
Until the dough is resting, prepare the sauce for filling.
Heat oil in a saucepan.
Fry the garlic pods for a minute.
Make sure the garlic pods don’t brown.
Add the tomato puree and let it boil.
Add water and once it boils bring down flame to low.
Add salt, chilly flakes, spices and mix well.
Once the sauce has thickened enough, add chopped coriander leaves and let it cool.
Check if the dough is double in volume.
Punch it down.
Release air from the dough and knead it briefly.
Roll the dough into a rectangle which is 1/4 inch thick.
Spread the sauce all over the rolled dough.
Sprinkle finely chopped capsicum/any toppings of choice and the grated cheese.
Roll the dough lengthwise.
Use a sharp knife to cut them vertically down.
Line a baking tray with oil and place the rolls spaced just an inch apart.
Cover with damp cloth and let it prove again for 15 minutes until they double in size.
Brush the top of the rolls with milkwash.
Bake in pre-heated oven for 15 minutes at 200 degree C.
As soon as the rolls are out of the oven, brush them with olive oil.