I’m currently sitting safely planted on the couch while University drives across the screen. I’ve had a long day at university, and have now dedicated the rest of my evening to relaxation along the way. And for a little talk about coarse swirls with ham, spinach, cream cheese and fresh thyme. I thought they were worth a share, after eating them pretty much daily for a whole week!
The coarse swirls are really delicious to include in the packed lunch, because the cream cheese keeps them moist, while ham, thyme and spinach contribute with a really nice taste. And the best part: they can be picked up from the frost in the morning, and then they are thawed when it’s lunchtime.
Healthy Twister
I’m really hit into a period where I do spins almost weekly. Pesto spinners, cinnamon spinners and now also these coarse spinners. They are just a little more fun to make than so much else when you can play with the shape.
I also think it’s really delicious to fill the freezer with baked goods, so I always have something to pick up on a lazy day. It contains i.a. always: sourdough buns, cold-raised buns, chocolate buns, rye bread and cinnamon rolls, and coarse rolls with ham and cream cheese as standard.
The problem is so small that the freezer is not full of spinners for a long time when they taste so good.
If you have not yet tried to make twister before, and you think it is slightly optimistic of me that one should be able to understand anything from the convoluted descriptions, then you can find a good video guide to twist your spins right here}
Ingredients
Dough
300 ml of water
25 g yeast
100 g spinach ((fresh or thawed liquid-free))
1 teaspoon honey
1 tablespoon skyr, buttermilk or similar.
3 tablespoons oil
1 egg
300 g wholemeal wheat flour
350-400 g wheat flour
1 teaspoon salt
Cream cheese cream
200 g neutral cream cheese
½ tsp mustard
½ tsp honey
Salt tsp salt
1 teaspoon white balsamic vinegar
1.5 tablespoons fresh thyme
Other
200 g ham
1 egg ((for brushing))
Instructions
Dough
- Put yeast in a mixing bowl, heat the water in a saucepan so that it becomes a little finger warm and dissolve the yeast with the water
- Add finely chopped spinach, honey, skyr, oil, 1 egg and half of the flour
- Stir until there are no lumps, then add salt and the rest of the flour
- Stir the dough thoroughly together and knead it for approx. 10 min, until smooth
Let the dough rise under a cloth for 2 hours (put it in the fridge for the last hour, then the dough is easier to work with) - Preheat the oven to 200 degrees hot air
Cream cheese cream
While the dough rests, stir all the cream cheese ingredients together to a smooth mass
Twister:
- When the dough is ready, turn it over on a table sprinkled with flour, and roll out into a rectangle with a thickness of approx. 1 cm.
- Spread the cream cheese over the dough so that it is evenly distributed (and comes out in all corners), and spread the ham on top
- Grasp one end of the dough and fold it in towards the middle. The other side is folded over the first so that there are now 3 layers of dough.
- Now roll out the dough to 30×30 cm, and cut it into strips of approx. 2 cm wide.
- Grab a strip and twist it well. Take it up with one hand, and wrap it around the index and middle fingers of your other hand, and fold the end down under the spinning top. Repeat the procedure for all strips, and continuously place the spinners on a baking sheet with baking paper. Be careful not to squeeze so hard that the filling smokes out.
- Turn the oven to 200 degrees and let your spinners rise under a tea towel while the oven heats up.
- When the oven is hot, beat an egg and brush the swirls and then bake in the oven for approx. 13-15 min. Keep an eye on them!
- Let them cool on a rack and eat them warm or cooled.
