METHOD (Makes 12)
Prepare and blend the filling ingredients together into a soft paste.
Using the ingredients listed under “dough”, make up a well developed dough.
Divide prepared dough into 12 equal pieces, mould into balls, cover with a damp tea towel; lightly oiled plastic or polythene and rest for 10 minutes.
Roll each ball into a 11-12cm (4½-5 inch) flat disc.
Divide the prepared filling equally between the 12 discs, then spread this filling over the disc leaving 1cm (½ inch) clear round the edge.
Roll each disc up like a Swiss roll to enclose the filling. Cover again with a damp tea towel; lightly oiled plastic or polythene and rest for a further 5 minutes.
Roll the tubes of dough out to approximately 18-20cm (7½ – 8 inches) and then tie into a knot and place on a greased baking tray.
Cover with a damp tea towel; lightly oiled plastic or polythene and prove in a warm place for 35 – 40 minutes or until doubled in size.
Remove the cover and, if desired, sprinkle each with the grated cheese and bake in a preheated oven at 220°C, (425°F, Gas Mark 7) for 15 – 20 minutes or until golden brown.
Place on a cooling wire and cool completely.
Take care when moving the knots after removing from the oven as the filling will be extremely hot.
“Having been introduced to this product by chance I write to say how wonderful it is. The nicest cake I have ever tried. Well done. Your website is also very helpful. I will try and buy some locally or failing that place an order.”
Cathryn Silver
Gorgeous garlic butter - if like me - you love the flavour of garlic in your home baked breads, sprinkle the top of the finished doughs with a garlic infused hard cheese.