When Subhashini of Fondbites baked the Chicken Wreath for this week's Bake Along Challenge #52, I seriously couldn't wait to try it out....But as it is Advent, which means abstinence from non-vegs, I gave it a try with paneer.....And now, can't wait for Christmas to try it out with chicken *winks*......
So, here it is my second special recipe for this month!!! I have tweaked the original recipe according to our taste buds.....Next week, is a big week for me!!Keeping my fingers crossed for it *smile*.....
All-purpose flour – 300 gms
Instant dry yeast – 1 tablespoon
Salt – 1 1/2 teaspoons
Granulated white sugar – 2 tablespoons
Olive oil – 2 tablespoons plus extra for basting
Water – 180 ml
Egg – 1, for egg wash
For the Filling:
Paneer – 250 gms, crumbled
Onion – 1 large size, chopped
Tomatoes – 2, processed into puree
Ginger-Garlic paste – 1 tsp
Green capsicum – 1, chopped
Red capsicum - 1, chopped
Frozen corn – 1/2 cup
Chilly powder – 1 tbsp
Garam Masala – 2 tsp
Salt – 1 tsp
Pepper – 3 tsp
Olive oil – 2 tbsp
Preparing the Filling:
- Heat oil in a pan and saute onions in them until translucent.
- Add 1 tsp of ginger-garlic paste and saute until the raw smell disappears.
- Add red chilly powder and salt and mix well.
- Add tomato puree and cook until oil starts to separate from the sides of the pan.
- Add paneer and mix well. Let it cook.
- Add chopped capsicums and frozen corn and mix well. Cook on medium flame for 3-5 mins.
- Add pepper powder and garam masala and mix well. Check for seasoning. Cook for 1-2 mins, switch off the flame and let it cool.
Preparing the Wreath:
- To half cup of warm water add sugar and yeast. Let it sit for 5-10 mins until it froths up.
- In a large bowl add flour, olive oil and salt and mix well. Pour in the yeast mix and mix again. The flour will have a crumbly texture.
- Use warm water as required to make a soft and slightly sticky dough. Knead for about 5 minutes.
- Leave the dough in the bowl and cover it with a damp cloth and set aside in a warm place until it has risen well.
- After it has risen, punch the dough with your fist and bring the dough together.
- Transfer the dough to the countertop the dough is very sticky, add some more flour and knead until it is just not sticky. Don't add too much flour.
- Divide the dough into 2 portions.
- Roll one portion of the dough into a circle about quarter of an inch thickness. Use a pizza cutter and cut into 8 wedges equally. Repeat the same to the other portion also.
- Line up the baking tray with butter paper. Place the wedges overlapping on the broader end and the narrow end facing outwards. Spread out equally and finish up a circle using the 8 wedges.
- Place the second set of the wedges in exactly opposite directions, overlapping.
- Finish up with all the 8 wedges spread out equally.
- Scoop out the filling evenly around on the overlapping part of both side wedge.
- Now fold the narrow end of the wedge facing outwards over the filling and turn it inside. Pull it as it would stretch for you to cover up the filling.
- Continue doing it to the 8 wedges that is facing outwards.
- Now for the wedges that had its narrow end facing inwards. Pull them from inside and go over the filling and fold it outside. Do it to all the 8 wedges, trying to cover up the gaps as much possible.
- Cover with damp cloth again and let it aside for about 15 minutes to increase in volume. This is second proving.
- Brush the top with egg, very carefully without deflating the volume.
- Bake in preheated oven for 15 to 20 minutes at 200 degree C. The top should be golden brown.
And this is all what is left to shoot under the natural light......*winks*.....