March 4th 2014 09:29
What's that you say? It's March? No. It can't be, because I was on here just the other day, and it turns out that was January...
OK, maybe you're right.
During the past few months I have definitely been cooking, and most definitely eating. One of my favourite things that I made is the more wholesome, savoury sister to these delicious morsels. Don't get me wrong. When I say wholesome they are still absolutely delicious (and they carry a fair bit of cheese, so they're not really all that good for you), but you could happily eat them for dinner with some pickled bits and pieces and not feel that you had to have a lettuce leaf the next night.
This recipe is a variation of Deb's from Smitten Kitchen. Her original is launded as a breakfast bun, but I find her inclusion of onion to be a bit overpowering for the morning. Instead, I prefer these with the use of a fennel bulb instead, and I made them mid-morning, making them ready to devour at lunch...
3 cups plain flour
1 teaspoon salt
1 tablespoon sugar
7 grams instant yeast
1 cup milk
55 grams melted butter, plus extra to brush
1/2 cup grated fennel bulb (about 1/2 a bulb)
1 1/2 cups grated cheese
2 teaspoons minced fresh dill
1/4 teaspoon salt
To make the dough, combine the flour, salt and a bowl. In a separate bowl, whisk the yeast into the milk until it dissolves, then pour the yeast mixture into the dry ingredients, along with the melted butter. Mix together until the dough forms a ball.
Turn the dough out onto a lightly floured surface and knead it for about 8 minutes, until smooth. Place the dough in a lightly oiled bowl and cover it with glad wrap. Leave in a warm place until it doubles in size, about two hours.
Roll the dough into a rectangle, about 12cm by 16cm. Mix filling ingredients together and spread thinly over the rectangle, leaving a 1/2 inch border at the short ends. Roll tightly from one short end to the other. With a sharp knife, cut the log into 12 event pieces.
Line a pan with baking paper and stand each roll on the tray, with enough room between them so they can expand slightly. Brush the tops with the extra butter, then cover with glad wrap and leave to rise again, approximately 2 hours.
Preheat over to 180 degrees. Bake for 20-25 minutes until the tops are golden brown and the cheese bubbles from the centre. These are best eaten immediately.