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Red leicester, Marmite & spelt swirls

A collection of red Leicester, Marmite & spelt swirls

Red leicester, Marmite & spelt swirls

Name: Red leicester, Marmite & spelt swirls
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: Makes 16
Ingredients: 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; 250g red leicester cheese grated; 10g chives finely chopped; 1 red onion finely chopped

Ailsa Burt

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Makes 16

More effort

Prep: 30 mins

Cook: 35 mins

plus cooling and at least 2 hrs proving

A star rating of 3.6 out of 5.5 ratingsRate

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Try these savoury bakes made with more sustainable white spelt flour. With Marmite and red Leicester cheese, they're sure to liven up a picnic or lunchbox

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal272
fat12g
saturates7g
carbs28g
sugars3g
fibre2g
protein11g
salt0.97g

Method

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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A star rating of 3.6 out of 5.5 ratings

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