Recipe: Spinach Swril
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Spinach swirl recipe:

For this recipe, you need to create the dough and the filling separately, that’s how we do it at Arapina— with homemade dough!

Dough:
Bread flour 70g
Wholemeal flour 145g
Caster sugar 25g
Salt 4g
Margarine 215g (35g for the dough mix & reserve 180g for folding)
Yeast 5.5 g
Water 140ml

Instructions:

- Add all ingredients and mix for 10 min.

- Carefully, add the salt on the opposite side of the yeast, in order not to kill the yeast.

- Cover with cling film and leave the dough to rest overnight in the fridge.

Spinach filling:

  • Spinach 500g
  • Olive oil 7.5 ml
  • White onion (1, diced)
  • Leeks (2, diced)
  • Garlic (4 cloves, made into purée)
  • Spring onion (4, diced)
  • Pine nuts 5g (for garnish)
  • Dill (handful)
  • Vegan double cream 25ml
  • Golden Syrup 10 ml
  • Water 10 ml
  • Pinch of salt
  • Pinch of black pepper

Instructions:

- Add the olive oil into the pan with the diced onions, leeks & garlic puree to cook until soft.

- Add the diced spring onions, dill, salt and pepper and leave it cooking for 3 minutes.

- Then add the fresh spinach and cook until it has been reduced.

- Add the dill, mix every 2 minutes for 10 min.

- Add the vegan double cream and simmer for 5 minutes.

- Let it cool and get ready to assemble the roll.

Assembly:

- Take the dough and roll to make it about 3 cm in thickness.

- Carefully, shape the remaining margarine into a book-shaped rectangle.

- Place the newly shaped margarine in the middle of the dough, making sure there’s dough uncovered on both sides.

- Start making the foldings (known as the book folding), 3 folds in total leaving the dough to rest in the fridge, 1 hour in between the folds

- Roll the dough at 5 mm thickness, make sure the length is at least 40 cm.

- Once the dough is flat, spread the vegan spinach mix evenly throughout the dough.

- Take the bottom of the dough and roll it in an upwards motion, creating a long roll.

- Once finished, cut approximately every 4 cm.

- Take the end part of the roll pull it 180º and tuck it under the bottom of the swirl so the roll does not get undone when baked.

- Place the rolls on a baking sheet, and sprinkle pine nuts deliberately on top of the swirl.

- Proof the rolls for 30 min and then bake.

Baking:

Bake at 180º C for 6 min, then reduce the temperature to 170º C for 16 min.

Finishing:

- In a separate bowl, mix golden syrup and water to create the golden syrup glaze. Use a brush to glaze your spinach swirl after baking, once this has cooled down