From the Anchor Yeast Kitchen
Savoury Cheese Swirl
Prep 1 hr 30 mins
Baking Time
30–35 mins
Total 2 hr 5 mins
Makes 12 Savoury Cheese Swirls
easy
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By
Anchor Yeast Kitchen
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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.
The yeast you'll need
Anchor Instant Yeast, 10 G Sachets
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