For: 6 people • Preparation : 20 minutes • Rising time : 45 + 20 minutes • Cooking time : 12 minutes • Difficulty : easy
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Ingredients
- T55 flour: 225 g
- Warm water: 135 g
- Pommery® Old-fashioned mustard: 60 g
- Baker's yeast: 7 g
- Fine salt: 5 g
- Olive oil: 5 cl
Recipe process
- At the bottom of your mixer bowl, place in order: salt, flour, warm water, yeast.
- Work with the hook for 5 minutes at first speed then 6 minutes at second speed until the dough detaches away from the bowl.
- Cover with a clean linen and let rise at room temperature for 45 minutes.
- After this rise, pour onto a floured work surface, then roll out with a rolling pin to a thickness of 5mm.
- Cut out rectangles 2cm x 10cm. Roll out very thinly and stuff with a string of Pommery® old-fashioned mustard.
- Fold them over on themselves and roll them to form twists. Leave to rise for 20 minutes.
- Brush with olive oil. Bake for 12 minutes at 200°C.
- Leave to cool at room temperature and serve with Pommery® old-fashioned mustard.
