Recipes
Leek & Toasted Sesame Bread Swirls
Recipe & Photography Borislava Kostova
2 tsp active dry yeast 2 tsp kosher salt 2 tsp sugar 2 cups all purpose flour 4 tbsp butter, chilled 1 large egg plus 1 yolk
2 1/2 cups finely chopped leeks (You can substitute the leeks with scallions if you prefer.) 3/4 cup sesame seeds 1 tsp freshly ground black pepper, to taste 3 tbsp olive oil plus more for brushing
Line two baking sheets with parchment paper or silicon pads. Dissolve yeast into a small bowl with 1/2 cup warm water, adding 1 tsp of salt and 1 tsp of sugar. Let it stand for about 10 minutes, until the mixture bubbles. Sift the flour into the bowl of a stand mixer (with dough hook attached). Add the remaining 1 tsp of salt and 1 tsp of sugar. Grate the well chilled butter over the flour and rub it with your fingertips until mixture resembles coarse crumbs. Beat in egg and egg yolk until dough is soft and smooth, about 5 minutes (be careful not to over-knead it). The dough will still seem a bit soft. Form the dough into a ball and transfer to a large, lightly oiled bowl. Cover and let rise until doubled in size, about an hour and half. Meanwhile, chop the leeks finely. Transfer the leeks into a medium bowl and stir in toasted sesame seeds, the black pepper and 3 tbsp oil and set aside. Preheat over to 350째. On a well floured surface, roll dough into a 14 x 12 inch rectangle. Spoon the leek mixture over it and spread evenly to the corners of dough. Working from short edge of rectangle, roll dough into a cylinder. Slice roll into 3/4 inch thick dough swirls and transfer them to prepared baking sheet. Brush lightly with oil and bake until golden brown, about 30 minutes. Makes 12-15 rolls.
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