Preparation time: 1 hour + 1 hour and 30 minutes rising time + 20 minutes cooking time
Ingredients for 4 servings
for the dough:
soft wheat flour 4 cups (500 g)
egg 1
sugar 1 tbsp + 2 tsp (20 g)
fresh yeast 1 tbsp + 2 tsp (20 g)
water 1 cup (250 ml)
salt 2 tsp (12 g)
unsalted butter, softened to room temperature 2 tbsp (25 g)
for the filling:
sun-dried tomatoes, chopped 2 1/8 oz (60 g)
capers, rinsed and desalted
5 1⁄3 oz (150 g)
egg, beaten 1
oregano to taste
Method
Make a well in the flour on a work surface. Add the sugar, the egg and combine, adding, little by little, the water, into which you will have dissolved the yeast. Add the softened butter and the salt and knead until the dough is soft, smooth and elastic. Cover the dough with plastic wrap and let rise for about 30 minutes in a warm, humid place. Meanwhile, chop the sun-dried tomatoes, mix with the capers and add oregano to taste, set aside. Roll the dough on a floured work surface with a rolling pin to a thickness of about 1/8 inch (3 mm). Brush the surface with some of the beaten egg and cover with the chopped sun-dried tomato, caper, and oregano mixture. Fold the sheet of dough in two to enclose the filling and cut it into 1 1/2-inch (3 cm) wide strips. Wind the strips into twists and place them on a baking tray greased with butter. Let them rise again for about an hour, until they double in size. Brush the twists with the remainder of the beaten egg and bake in the oven at 400° F (200° C) until golden brown, about 20 minutes.
