Makes: 12 Savoury Cheese Swirls Oven: 180 °C / 350 °F
Preparation Time: 1 hour 30 minutes Baking Time: 30 – 35 minutes
Ingredients
| 420 |
g |
Cake flour ( 375 ml / 3 ½ cups ) |
| 5 |
ml |
Salt ( 1 tsp ) |
| 60 |
ml |
Sugar ( 4 Tbsp ) |
| 60 |
g |
Margarine |
| 10 |
g |
Anchor Instant Yeast ( 1 packet ) |
| 150 |
ml |
Lukewarm water |
| 1 |
|
Large egg, beaten |
| 1 |
|
Beaten egg, to brush |
Filling:
| 60 |
ml |
Soft margarine ( 4 Tbsp ) |
| 10 |
ml |
Bovril ( 2 tsp ) |
| 30 |
ml |
Biltong powder, to sprinkle ( 2 Tbsp ) |
| 75 |
g |
Grated Cheddar cheese ( 200 ml / ± ¾ cup ) |
Method
- Mix all dry ingredients together and rub the margarine into the flour with the fingertips. Add the Anchor Instant Yeast and mix.
- Mix water and beaten egg together and add to the dry ingredients to form a soft dough. Knead the dough well until smooth and elastic, for about 10 minutes.
- Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 10 minutes.
- Knock the dough down and roll into a rectangle of 30 x 25 cm, about 5 mm thick.
- Spread the margarine and a light layer of Bovril over the dough. Sprinkle with biltong powder and ⅔ of the grated cheese, reserving the rest for step 9.
- Roll the dough up into a Swiss roll, seal the end with the fingertips and cut the roll into 12 equal slices.
- Place each slice onto a greased baking tray, cover with greased plastic and leave to rise in a warm place until double in volume, about 20 – 25 minutes.
- Brush with beaten egg and bake in a preheated oven at 180 °C / 350 °F for 25 minutes.
- Remove the swirls from the oven and sprinkle the remaining cheese over the top of the swirls. Bake for a further 5 minutes. Allow to cool and serve.
