Meat-Stuffed Spiral Breakfast Bread
Ingredients
For the Dough:
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800g All-purpose flour
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5g Yeast (1 tsp)
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5g Salt (1 tsp)
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10g Sugar (2 tsp)
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Approx. 450–500ml Lukewarm water
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2 tbsp Vegetable oil
For the Filling:
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500g Ground beef or lamb (with a bit of fat for juiciness)
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2 Medium onions, very finely diced
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1 tsp Black pepper
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1 tsp Cumin (optional)
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1 tsp Salt
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100g Butter, melted (for brushing the dough)
Instructions
1. Prepare the Dough
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In a large bowl, mix the flour, yeast, salt, and sugar.
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Gradually add the lukewarm water and oil. Knead for about 10 minutes until the dough is smooth and elastic.
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Cover and let it rest for 30–45 minutes in a warm place. It doesn’t need to double in size completely, just soften.
2. Prepare the Filling
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In a bowl, mix the raw ground meat with the finely diced onions.
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Season with salt, pepper, and cumin. Pro Tip: Knead the onions into the meat with your hands to release the onion juices; this keeps the bread moist.
3. Shape the Spirals
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Divide the dough into 4–6 equal balls.
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On a lightly floured surface, roll one ball out as thin as possible (nearly translucent).
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Brush the entire surface with melted butter.
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Sprinkle a thin layer of the raw meat mixture across the dough (as seen in your photo).
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Carefully roll the dough up into a long, thin log.
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Twist the log slightly, then coil it into a spiral (like a snail shell).
4. Bake
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Place the spirals on a baking sheet lined with parchment paper.
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Brush the tops with egg yolk mixed with a teaspoon of milk for that golden shine.
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Bake in a preheated oven at 200°C (400°F) for about 25–30 minutes, or until they are deep golden brown and the meat inside is fully cooked.
Tips for Success
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The Onions: Don’t skip the onions! They steam the meat inside the dough, making it tender.
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Resting: If the dough is hard to roll out, let it rest for 5 minutes and try again. This relaxes the gluten.