Ingredients
2 tsp instant yeast
1 milk
400ml water
lukewarm
600g plain 00 flour
1 tbsp olive oil
1 salt
2 chorizo sausage
diced
1 cup caramelised onion relish
200g feta
crumbled
Allergy Advice
Contains Dairy
Contains Gluten
Equipment
- 1 jug
- 1 mixer with dough hook
- 1 bowl
- 1 plastic wrap
- 1 frypan
- 1 oven
- 1 oven tray
- 1 baking paper
Instructions
- To make dough, combine yeast, milk and lukewarm water in a jug. Leave for 10 minutes until starting to froth. Combine with flour, olive oil and salt and knead for 10 minutes either by hand or in the bowl of a mixer with the dough hook attachment. Place dough in an oiled bowl, cover with plastic wrap and set aside for 1 hour until doubled in size.
- Cook chorizo in a frypan until golden and sizzling.
- Preheat oven to 220°C (200°C fan-forced). Turn out dough onto a floured surface and roll to form a large rectangle. Sprinkle half the onion, chorizo and feta along one half of the dough. Fold the dough over to enclose it filling.
- Gently roll again to flatten – you should now have a long, thin rectangle with the filling inside. Place remaining ingredients along the length. Fold again to enclose whilst also twisting to create a kind of coiled rope.
- Form dough rope into a ring shape and carefully transfer to an oven tray lined with baking paper. Bake for 20-30 minutes until golden and cooked through, turning down the oven temperature partway through if it’s browning too quickly.
Notes
Tip
Choose strong or 00 flour if available.
Tip
Garnish with fresh herbs and flowers.
Variation
Make caramelised onion by cooking sliced onions in a little oil over very low heat for 10-15 minutes, adding a little brown sugar and balsamic vinegar towards the end. You can alternate with store-bought onion jam.
