You either hate it or you love it, and we LOVE it. Especially when you combine it with cheese…
Look if you’re a Marmite hater, we respectfully disagree but also, this recipe clearly isn’t one for you… if you’re a lover, then please enjoy! Cheese and Marmite, are a truly classic combo! We often find ourselves indulging in treats like cheese and Marmite pinwheels around Christmas, so what better to do than level up that very treat by using our soft and fluffy enriched dough recipe. If that’s more work than you want to put in the we don’t blame you, stick to a puff pastry pinwheel (and invite us round to eat them with you…) but if you get more enthusiastic about baking than ever during the festive period then read on!
We’ve used this dough recipe countless times for sweet bun recipes, like another festive treat of mince pie buns or the amazingly delicious chocolate and pistachio, or there’s the Christmeas ones with mulled wine flavoured icing… the list goes on, it was about time for a savoury option. An absolutely great idea (aka one that we will be doing) is do make a double batch of the dough and then split it so you can use half for a sweet recipe and half for these savoury ones!
The dough is an enriched one so has a few extra ingredients, but we generally go with a just chuck it all in a stand mixer and let the dough hook to the work method… If you don’t have a stand mixer it’s going to take slightly more effort but you can just mix everything together in a bowl then tip it out onto a floured surface to knead. When it comes to adding the filling (after the first prove) it’s best to microwave your Marmite so it’s nice and runny and therefore easy to spread, you can also add a couple drops of water to help with this, but when we say a couple drops we really mean it!
- 250g strong white bread flour
- 7g instant yeast
- 20g sugar
- 1 tsp salt
- 20g butter
- 1 egg
- 75ml warm milk
- 50ml water
- 100g marmite
- 200g cheddar, grated
- 100g mozzarella, grated
- Add the dry ingredients to your stand mixer, fitted with a dough hook, then add the egg and butter mix on slow to combine the ingredients, then increase the speed slightly and slowly pour in the milk and water.
- Continue mixing to knead the dough until you get a smooth and stretchy dough.
- Tip your dough onto the surface to form into a ball and transfer to an oiled bowl. Cover with clingfilm and leave to prove for about an hour or until doubled in size.
- Knock back your dough and tip onto a lightly floured surface, roll your dough out into a 20x30cm rectangle and about 1/2cm thickness.
- Microwave the marmite so it's runny, you can also add a few drops of water to help loosen it. Then pour over the dough and quickly spread an even layer, leaving a 1 inch margin along one of the long edges.
- Sprinkle over the cheese over the marmite and tightly roll the dough from the long edge, without a bare 1 inch strip, into a long sausage and pinch the dough together to stop it unrolling.
- Cut into 9 equally sized pieces and place into a lined 9" square tin.
- Cover with cling film and leave to prove again for another half an hour or until the buns are just about touching in the tin.
- Sprinkle with a little more cheddar and bake at 200C for 15-20 mins until golden brown on top and the dough is fully cooked.