Filled pin wheel buns made using a Wrights premix flavoured dough as a base
Lightly oil 2 metal muffin trays.
In a large bowl, combine the premix flour with the water and 30 ml of olive oil.
When the mix has come together into a dough, turn out on to the bench and knead the dough by hand for approximately 5 minutes to activate the Gluten and achieve a smooth, stretchy dough.
Replace the dough in the bowl and allow to rest for 10 minutes.
Divide the mix into 3.
Turn on to a clean bench and using a rolling pin, roll into a square shape to an even thickness, approx 1 cm thick.
If necessary, destone the olives.
Pick the leaves of the Basil and rip into half.
Crumble or dice the feta cheese into 1 cm pieces.
Sprinkle the ingredients across the dough, and roll the dough from one side to the other into a cylinder.
Carefully cut each cylinder of dough into 4.
Place the 'pin-wheels' into the oiled muffin trays and leave in a warm place until proved ( about 30 minutes )
Place in a preheated 225* oven and bake for approximately 10 minutes, then turn down to 180* for a further 15min.
Remove and allow to cool in the tray.
«When checking if the dough has proven, try gently poking the dough with your finger. The impression left should barely refill, this shows that the dough has developed as many bubbles as it can hold.»