Baking · serves 2

Cheese and Onion Pull Apart Pinwheels

Rolled, sliced and packed into a round tin. Everyone tears off their own.

105 min Some work Vegetarian

Ingredients

  • 180ml lukewarm water
  • 7g dried yeast
  • 285g strong white bread flour
  • 1 1/4 tsp salt
  • 1 tsp sugar
  • 1/2 tsp dried basil
  • 1 1/2 tbsp olive oil
  • 1 tbsp butter, softened
  • 100g cheese, grated
  • 1 onion, finely chopped

Method

  1. Bloom the yeast in the water, 5 minutes.
  2. Mix flour, salt, sugar and basil, then pour in the yeast water and oil to a dough.
  3. Knead 10 minutes until smooth and elastic. Prove 1 hour until doubled.
  4. Roll into a rectangle, spread with softened butter, then scatter cheese and onion.
  5. Roll up tightly and cut into slices.
  6. Pack cut side up into a greased 20cm round tin, leaving small gaps.
  7. Prove 30 minutes, then 190°C for 30 minutes.

Questions people ask about Cheese and Onion Pull Apart Pinwheels

How long does Cheese and Onion Pull Apart Pinwheels take?

About 105 minutes from starting to sitting down, and it is a bit of work. A good part of that is unattended, so you can get on with something else once it is going.

What can I use instead of maida in Cheese and Onion Pull Apart Pinwheels?

Use plain atta for a denser, nuttier result, or a 50/50 mix if you want to keep some lift.

Can I make Cheese and Onion Pull Apart Pinwheels ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Cheese and Onion Pull Apart Pinwheels vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

Do I need an oven for Cheese and Onion Pull Apart Pinwheels?

Yes, this one needs an oven. If you do not have one, look at the no-oven filter on the baking page: eleven of the bakes here are built for a cooker, a pan or the fridge.

What do you serve with Cheese and Onion Pull Apart Pinwheels?

On its own, warm, with tea or coffee. Baking is chemistry, so scale it by weight rather than by eye: double every quantity, use a tin with roughly double the area, and expect to add ten minutes or so. Judge it by the skewer, not the clock.

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