Cheese and olive pinwheels

Ingredients

• 500 g white flour
• 1 level teaspoon salt
• 1 tablespoon flour
• 200 ml milk
• 1 teaspoon sugar
• 25 g fresh yeast
• 1 egg
• 175 g cream cheese
• 30 ml oil
• 175 g cream cheese
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon herbes de Provence
• 100 g sliced black olives
• 1 egg for brushing

Preparation

1. Sift 500 g flour into a bowl and add 1 level teaspoon salt. Set aside 1 tablespoon flour for the yeast. 2. Warm the milk over low heat for 2 minutes, until lukewarm. Mix it with the sugar, the reserved tablespoon of flour and the yeast, then leave the mixture for 10 minutes, until foamy. 3. Add the yeast mixture, 1 egg, 175 g cream cheese and the oil to the flour. Knead until you have a soft, non-sticky dough, then cover and leave to rise for 60 minutes, until doubled in size. If needed, add a little more flour or milk. 4. Mix the remaining 175 g cream cheese with 1/4 teaspoon salt and 1/4 teaspoon pepper. Slice the olives. 5. Divide the dough in two. On a floured work surface, roll out the first half into a rectangle, spread it with half the cream cheese, sprinkle with 1/2 teaspoon herbes de Provence and half the olives. Roll it up tightly and cut into 5 cm slices. 6. Repeat with the second half of the dough and the remaining filling, herbs and olives. Arrange the pinwheels on a baking tray lined with baking paper, leaving space between them. 7. Bake at 180°C for 38 minutes. After 23 minutes, take out the tray, brush the pinwheels with the beaten egg and bake for another 15 minutes, until golden.