This spiral bread cake is made from the same dough as my soft bread flakes. At home they asked me to make them again, but since I tend not to repeat the same recipe (unless I’m updating the photos!), I took the opportunity to turn that dough into something new. This time I rolled it out, sprinkled it with grated cheese, dusted it with paprika and rolled it into many fragrant spirals which I then arranged in a pan to create an irresistibly soft, show-stopping cake. It is an easy but impressive preparation, ideal for buffets, aperitifs, casual dinners or to bring something special to the table without complicating your life. Each spiral encloses a bit of flavor and the beauty of handmade things. And if you liked this version… don’t miss the soft bread flakes made with the same dough!
Other similar ideas you might be interested in:
- Difficulty: Easy
- Cost: Economical
- Rest time: 5 Hours
- Preparation time: 35 Minutes
- Cooking time: 20 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the spiral bread cake
These quantities yield a large spiral bread cake, perfect for 8 people. I halved all the ingredients to make a smaller version. It’s up to you to decide! The procedure remains exactly the same.
- 4 cups type 1 flour
- 1 cup water
- 1 3/4 tsp active dry yeast
- 3 tbsp + 1 tsp dry white wine
- 3 1/2 tbsp butter (about 1.8 oz)
- 1 1/4 tsp salt
- Grana Padano, grated (or Parmesan)
- paprika
Tools
If you decide to make a large spiral bread cake, use a cake pan 10 1/4–11 in in diameter. For my small version I used a 8 in pan.
- 1 Stand mixer
- 1 Whisk
- 1 Bowl
- 1 Rolling pin
- 1 Pizza cutter pizza cutter
- 1 Cake pan
Preparation of the spiral bread cake
Put the flour in the bowl of the stand mixer together with the dry yeast and whisk briefly to distribute it evenly.
Pour in the water and white wine, then start the stand mixer with the dough hook and mix until the flour has absorbed the liquids.
At this point, add the butter in pieces and the salt and continue to knead until you obtain a smooth, elastic dough that clings well to the hook. The dough should be very soft.
Transfer everything to the work surface, shape into a ball and place it in a bowl. Cover and let rise in a warm place until doubled in volume. Rising time varies depending on room temperature and can range from two to three hours.
Once the first rise is complete, roll the dough out with the rolling pin to a thickness of about 4 mm (about 3/16 in).
Cover the entire surface with grated cheese and sprinkle paprika over it: you can adjust the amounts of these two ingredients to taste.
Then, using a pizza cutter, cut strips as shown in the photograph.
Take each strip in your hand and roll it up, leaving the top edge slightly “misaligned”: you should not form a perfect cylinder. This slight irregularity will give a more attractive shape to your spirals during the rise.
Place the spirals one by one inside a cake pan lined with parchment paper, spacing them apart because during the second rise they will grow and join together. Cover and let rise for another two hours.
When the second rise is complete, bake the spiral bread cake in a preheated static oven at 392°F for 20–25 minutes. Remove it from the oven and let it cool slightly before enjoying. Enjoy! Paola
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