John Whaite's stromboli buns recipe

Details

• Cuisine: Italian
• Recipe Type: Bread
• Difficulty: Medium
• Preparation Time: 100 mins
• Cooking Time: 15 mins
• Serves: 12

Step-by-step

1. Place the flour, yeast and salt into a mixing bowl and mix together. Add the water and mix together into a ball shape.
2. Tip the contents of the bowl out and knead into a smooth elastic dough – this should take about 10 minutes. You could use a free-standing electric mixer with a dough hook attachment, which would take about 6 minutes on medium speed.
3. Place the dough into a well-oiled bowl, cover with a damp cloth, and allow to rise until it has doubled in size. Whilst the dough proves, prepare the filling: mix the garlic, salt, pepper and chilli flakes with the tomato purée.
4. Preheat the oven to 220C/200C fan/gas mark 7.
5. When the dough has risen, sprinkle plenty of polenta on to the worktop and roll the dough out into a square of about 30 x 30cm. Spread the filling paste onto the dough, then sprinkle over the onion slices, torn basil, grated cheddar cheese and Prosciutto.
6. Roll the dough up into a tight spiral, trim the rough ends, then slice into 12 even buns. Fit the buns into the bun tin, spirals facing up – they will be a snug fit. Allow to rest at room temperature for 30 minutes, then bake for 15 minutes
7. Remove the buns from the oven and allow to cool and crisp in the tin, then drizzle over extra oil and pepper.