These crispy and delicious tear-and-share spring onion pancake pull-apart rounds are the best kind of mashup between a morning bun and a spring onion pancake
| Created by | Spinneys |
| Prep time | 45 minutes |
| Cook time | 25 minutes |
| Serves | 6 |
| Cuisine | American |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 433 |
| Fat | 28.5g |
| Saturates | 10.4g |
| Protein | 3.6g |
| Carbs | 38.8g |
| Sugars | 19.3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDFTo make the dough, combine the flour, yeast and salt in a large bowl and whisk in 1 tbsp of sesame oil and boiling water, mix until a soft, shaggy dough forms.
Turn out onto a lightly floured surface and knead until smooth and elastic. Wrap in cling film and set aside at room temp for 1 hour.
Divide into 8 equal-sized pieces.
Combine the olive oil and 2 tbsp of sesame oil together in a small bowl.
Lightly coat a small baking tray in oil and set aside.
Coat each ball in the oil mix, then press the dough out to form a flat layer.
Start stretching out the dough until it‘s about 1mm thin (the dough should be almost translucent).
For the chilli-onion mix, combine the finely chopped chillies and thinly sliced spring onions in a medium-sized bowl. Scatter about a tablespoon of the mix over the dough.
Roll up the dough to form a long sausage and gently lift it up and gently coil it onto the greased baking tray to form a round. Repeat this process with the rest of the dough.
Cover the dough with a clean dishcloth and set aside in a warm area to proof for another hour. Preheat the oven to 180°C, gas mark 4.
Place in the oven for 20-25 minutes or until golden and crispy.
Transfer to a wire rack and allow to cool slightly before serving.
