Thursday, March 14, 2013


For the dough
300 grams flour
2 teaspoons dried yeast
½ teaspoon salt
200 ml warm water
For the filling
100 gram Ricotta cheese
1 egg
150 grams Pastrami
½ teaspoon white pepper
For the glaze
1 egg
1 tablespoon milk

Sift the flour, add the yeast and salt, stir well, then slowly add the warm water, stirring constantly (first with a wooden spoon, then with your hands), until you get a firm dough that doesn't stick to your hands. Keep kneading the dough for 5 additional minutes; until the dough becomes elastic (add a tablespoon or two of flour, if the dough needs it). Oil a large bowl, coat the dough in the oil, cover it with a kitchen towel, and let it rise in a warm place for about an hour, until doubled in size. In the meantime, make the filling by beating together Ricotta, egg and white pepper. Also, dice the Pastrami and set it aside.
When the dough has risen, transfer it to a lightly floured surface and roll it out into a rectangular shape about 1 cm (½ inch) thick, spread the cheese and egg mixture evenly and sprinkle the diced Pastrami. Roll the dough, starting from the longer side and cut it into 12 equal pieces. When cutting the dough, use a sharp knife and a gentle sawing motion. Arrange the rolls on a baking sheet lined with baking paper (seam side down) and let them rise for about 30 minutes. Just before baking, whisk together the egg and milk, brush the rolls evenly and bake them in a preheated oven, at 190˚C (375˚F), for about 20 minutes. If you want, you can brush the rolls with a tablespoon of butter as soon as you take them out of the oven, for a shinier and softer crust.