Buttery, garlicky, cheesy sourdough pinwheels are my kind of comfort food! They are the perfect accompaniment to a bowl of homemade tomato soup, a plate of creamy pasta or a dish of tasty Mediterranean vegetable stew.
Dough: 15 minutes active, about 3 hours total
Filling: 5 minutes
Assembly: 10 minutes
Baking: 20 minutes
50g (3 Tbsp) mature 100% hydration sourdough starter
100g (2/5 cup) lukewarm water
250g (2 cups, spooned & scraped) all-purpose (plain) flour
40g (3 Tbsp) unsalted butter, room temperature
pinch fine salt
Note: If you don’t sourdough, replace the starter with 25g each of flour and water, and add 1/2 tsp instant yeast.
100g (7 Tbsp) unsalted butter, room temperature
4 large cloves garlic, crushed
4 sprigs flat-leaf parsley leaves, finely chopped
50g (1/2 cup) finely grated parmesan cheese
Combine the starter and water, add the flour and mix to a shaggy dough, cover with plastic wrap and allow to rest for 30 minutes.
Knead the dough together (it will be very stiff), then knead in the salt and 40g softened butter.
Form into a ball, return it to the bowl and cover with plastic wrap. Allow to rise until doubled in size, 2 – 3 hours depending on ambient temperature.
Turn dough out and knead together, then use a rolling pin to roll out into a rectangle, about 40 x 25cm (16 x 10″). If it springs back, cover loosely with plastic wrap for a few minutes to let the gluten relax, then continue rolling.
Mix the butter, crushed garlic and chopped parsley together and spread over the dough. Sprinkle with finely grated parmesan.
Roll from the long edge into a tight log, take a sharp knife and slice into 16 pieces.
Arrange the pinwheels on a rimmed baking sheet, leaving a bit of space in between them, cover loosely with plastic wrap and allow to rise in a warm place for about an hour.
Preheat oven to 220°C / 425°F / Gas Mark 7.
Bake pinwheels in centre of oven for 20 minutes, until puffed and golden.
Transfer to a wire rack lined with paper towels to soak up the excess butter.