• 600g white spelt flour, plus extra for dusting
  • 1 tbsp caster sugar
  • 7g sachet fast-action dried yeast
  • 100g butter, cubed
  • 150ml milk
  • 2 eggs, beaten
  • 2 tbsp Marmite

For the filling

  • 250g red leicester cheese, grated
  • 10g chives, finely chopped
  • 1 red onion, finely chopped


  • STEP 1

    Combine the flour with the sugar, yeast, 1 tsp salt and a pinch of black pepper in a large bowl. Melt the butter in the milk in a saucepan over a low heat. Leave to cool slightly.

  • STEP 2

    Pour the milk mixture into the flour, then most of the egg (reserving 2 tbsp). Mix in a stand mixer on a low speed for 10-12 mins to create a smooth dough that doesn’t stick to the sides of the bowl. Alternatively, bring the dough together in a large bowl using your hands. Tip out onto a lightly floured surface, and knead for 10-12 mins, until elastic and smooth. Cover and leave in a warm place for 1-2 hrs until doubled in size.

  • STEP 3

    Line a deep, 20 x 30cm roasting tin with baking parchment. Mix the red leicester, chives and onion with some black pepper. Tip the dough out onto a lightly floured surface and knock back. Then roll out into a 35 x 55cm rectangle. Scatter over the cheese mixture, leaving a 1cm border. Roll up, from the long side and, using a serrated knife, cut into 16 rolls. Put into the roasting tin, swirl side up, and cover. Leave to rise in a warm place for 1-2 hrs until doubled in size.

  • STEP 4

    Heat the oven to 190C/170C fan/gas 5. Brush with the remaining egg and bake for 25-30 mins until golden. Heat the Marmite in a small saucepan over a low heat, stirring until liquid, then brush over the warm buns. Leave to cool then serve. Will keep in an airtight container, in a cool place, for up to three days.

Recipe from Good Food magazine, July 2024


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