Yeast Swirls Filled with Peppers and Eggplant Draft

How I make it

Dough

1. Mix all the dough ingredients in a bowl until a dough forms.

2. Knead on a floured surface for about 5 minutes.

3. Cover with a towel and let rise for 1 hour.

4. Punch down the dough, cover with a towel and let rise for another 30 minutes.

Filling

1. Cut the roasted peppers and eggplant slices into 1/2-inch (1 cm) cubes and mix in a bowl.

2. Add the onion, cheese and olive oil and season with a little salt and pepper.

Shaping and baking

1. Divide the dough into 6 equal pieces. Roll each into a thin sheet about 8 x 4 inches (20 x 10 cm).

2. Spread a sixth of the filling in a strip along the dough and wrap it up into a long filled rope.

3. Pinch the seam firmly so the filling doesn't escape while baking.

4. Coil the rope into a spiral and pinch again to seal.

5. Place the swirls well apart on a baking sheet lined with floured parchment paper.

6. Cover with a towel and let rise for 15-30 minutes.

7. Preheat the oven to 400°F (200°C). Just before baking, brush with the beaten egg and sprinkle with a little sesame or nigella seeds.

8. Bake for 35-40 minutes, until golden.

What I've learned

• With a bread machine, I put in all the dough ingredients and run the dough cycle.
• I go easy on the salt in the filling because the cheese is salty.
• They're best eaten soon after baking.