Spinach and Turmeric Twists

The filling of these is so good, I think it would make anything taste amazing. Paired with fluffy, yeasty bread, these twists are absolutely gorgeous- you won't even know you're eating your greens!

The spinach filling is perfumed with this lovely warm and spiced butter, which uses spices like cumin, coriander and turmeric- the holy trinity of spices, if you ask me!

Recipe- makes 6 twists

Ingredients

1 batch of white bread dough

120g mozzarella cheese (around 1/2 cup)

Filling

50g salted butter

1 tsp ground cumin

1 tsp ground coriander

2 tsp ground turmeric

1 tsp black mustard seeds (optional if not available)

75g frozen spinach

While your bread dough is in it's first rise, melt the butter in a small pot on medium heat. When bubbly, add the spices, and toast for a few minutes, until fragrant. Add the frozen spinach and cook on low until thawed. Turn off heat and leave to cool.

Line 2 large trays with baking paper.

Divide bread dough into 6 pieces. For each one, roll out into a 30cm by 10cm rectangle. Spread some of the spinach mixture over the bottom half of the rectangle. Sprinkle some cheese over the spinach, then fold the top half of the rectangle to cover. Using a knife, cut the sandwiched rectangle in half, but start cutting around 2 cm from the top, so that you don't cut the entire rectangle in half (it should look like a pair of pants).

Twist the two pieces (pant-legs) of dough together, and place on the tray. Repeat with the 5 other pieces.

Cover with a tea towel and leave to proof for 20 minutes.

Meanwhile, preheat oven to 190°C, or 375°F.

Bake twists for 25-30 minutes or until golden brown. Cool on tray for 10 minutes then transfer to wire rack to cool.

DIFFICULTY	​INGREDIENTS	PREP TIME	COOK TIME
Medium	8	20 minutes	25-30 minutes