Makes: 1 Large Loaf Temperature: 180 °C / 350 °F
Preparation Time: 1 hour 50 minutes Baking Time: 25 – 30 minutes
Ingredients
Dough:
| 500 | g | Cake flour (4 Cups) |
| 10 | ml | Salt (2 tsp) |
| 15 | ml | Sugar (1 Tbsp) |
| 30 | g | Butter, unsalted |
| 10 | g | Anchor Instant Yeast (1 packet) |
| 320 | ml | Lukewarm water (1½ Cups) |
Garlic – Marmite Butter:
| 60 | ml | Unsalted butter, softened |
| 7 | ml | Salt (1½ tsp) |
| 15-30 | ml | Marmite (1 Tbsp – 2 Tbsp) |
| 2-3 | Garlic cloves, crushed | |
| 200 | g | Cheddar cheese, grated |
| 15 | ml | Parsley, chopped |
Method
- In a mixing bowl, combine the flour, salt, sugar and rub the butter into the flour with the fingertips. Add the Anchor Instant Yeast and mix.
- Add the lukewarm water to the flour mixture and mix to form a soft dough. Kead the dough well until smooth and elastic, for about 10 minutes. Cover the dough with greased plastic and leave to rest in a warm place for 10 minutes.
- In a separate bowl, mix the butter, salt, Marmite, garlic and parsley until well combined. Reserve some for brushing. Set aside.
- On a lightly floured surface, knock the dough down and roll it out. Using a round cutter, cut out as many discs as possible. Gather the off-cut dough and return under the greased plastic.
- Spread the garlic – Marmite butter evenly over the surface of each disc. Sprinkle the cheddar cheese over each disc, then fold in half to form a semi-circle. Gently pinch the 2 pointy edges together to create a petal. Repeat this process for all the dough discs.
- Place the pinched tips of 4 petals together in a greased pie dish to form the bud of the flower. Continue building the flower by placing a petal in the gap between every 2 petals, working in a circular pattern until all the petals are used. Repeat this process with the remaining dough until finished. Cover with greased plastic and allow to rise in a warm place for 30 minutes, or until double in volume.
- Bake in a preheated oven at 180 °C / 350 °F for 20 – 25 minutes. Remove from the oven, brush with reserved garlic – Marmite butter to finish.
