This small and hearty snack variant is a welcome change in the homebaking bakery. Regardless of the occasion, it creates a surprise and the spicy muffins look just great on a nicely set table.
If you would like you can make this recipe with a long and cold proof without any changes.
The recipe idea came from the Thermomix Bread Baking Book.
For 12 Pear Thyme Bacon Rolls
Pre-dough / Biga:
- 70g Water
- 130g Spelt flour Type 630
- 1g Yeast
Allow to rise for 1 hour at room temperature and then for about 12 hours, if possible overnight, in the refrigerator.
- 130g Water
- 100g Rye flour Type 960
- 10g Starter
Mix together the flour, water, and starter and let it mature for 12 hours. Dough temperature should be 24-27°C.
- 190g Water
- 400g Wheat flour Type 550 or 700
- 5g Fresh yeast
- 10g Salt
- 20g Honey
- 30g Butter
- 2 tsp. Thyme
- Oil for working
- 2 pears, firm flesh
- 24 strips of bacon, thin sliced
- Knead the water, pre-dough, rye sourdough, yeast, wheat flour, salt and honey into a smooth dough. Mix & kneading time takes about 5 minutes slowly and 3-4 minutes on a fast speed.
- Add the butter and thyme towards the end of kneading time and knead again for 1-2 minutes on fast.
- Then fill the dough into an oiled dough tub, cover and let it mature for 45 minutes at room temperature.
- In the meantime, peel the pears and cut into 1 cm cubes. Distribute the pear cubes over the dough and carefully work them in.
- Place the dough on a floured work surface, using a dough card divide into 12 pieces (each about 100g) and roll into rounds.
- Cover and let the dough balls relax for 30 minutes.
- Meanwhile, cut 24 strips of raffia, each 40cm long and dip into oil. Knot 2 strands of raffia in the middle, place them in a cross shape in the cups of the prepared muffin tins and place 2 strips of bacon on top in a cross pattern.
- Then place a dough ball on top of the prepared bacon strips. Knot the raffia threads over the rolls at a distance from the dough so that they still have some space to rise.
- After working-up, allow the bacon-pear muffins about 30-45 minutes to proof.
- The dough is baked at 230°C with steam / 25 minutes
- Cool the pear-thyme-bacon muffins on a cooling rack and then serve.
If you don’t have a large muffin tin, you can bake the rolls directly on a baking tray. They will spread out a bit during baking.
There are many possible variations here, for example; small chopped olives or anchovies in the dough, also italian herbs instead of the thyme works really well.