Tear and share wholemeal brioche swirls with mozzarella, pesto and roasted tomato

Veggie dish inspired by a love of brioche and those co-op cheese and tomato swirls! You can bake these at the weekend and take them on the go during the week.

Brioche dough

Ingredients

450g wholemeal flour

1 tbsp oil

2 tbsp dried yeast

250ml warmed water

4 tbsp warmed milk

2 tbsp sugar

50g soft butter

2 eggs

Method:

1. Firstly we need to activate the yeast. In a jug, mix the dried yeast, oil, sugar, warmed milk and warmed water and leave for 5 minutes until cloudy and frothy on the top

2. Rub the butter, salt and flour together in a mixing bowl to a fine crumb

3. Make a well in the middle and add the yeast mix and the egg

4. Firstly mix flour from the sides into the well and gradually the rest

5. Flour a surface and knead until the gluten is activated. You can add extra flour here but not too much as it should come together with the quantities. Also, because the brioche dough is enriched with milk and butter it should be soft, bouncy and nice to work with after 10 minutes.

6. Oil a clean, dry bowl, and set the dough inside covering with a damp cloth or oil piece of cling film.

7. Leave to proof (or rise) until its almost doubled inside - usually around 90 minutes

8. Once doubled, punch the dough to knock it back

9. Roll it out into a rectangle shape

10. Spread your fillings (pesto, cheese and tomato, suggestions below)

11. Roll up like a Swiss roll cake and cut into sections

12. Place your swirls in a baking dish closeISH together (this is the tear and share element) and allow to proof for a further 30 minutes. Preheat oven to 200C

13. Place in the oven for 40 minutes

Filling

Pesto: Can use a shop bought put it is easy to make with fresh basil, pine nuts, lemon juice, oil, parmesan and garlic

Cheese: I used mozzarella here, but any of your favourite cheese works -NO judgement

Tomatoes: I usually like to roast the tomatoes beforehand and then mix some jared sun-dried tomatoes in too with some dried oregano