Here’s an easy and dangerously addictive way to load up on carbs and dairy and that weird tarry stuff nobody outside the Commonwealth would dare touch. No matter if Marmite or Vegemite isn’t your thing, you could instead marry the cheese with pickle or chutney, bacon or ham.
This makes about 15 medium-large scrolls; you can halve the dough recipe to make less or use the other half of the dough to make a pizza, which is what I tend to do. You can of course make these with scone dough if you’d rather.
-Take a portion of pizza dough (see below) and roll out into rectangle (longer top to bottom than left to right) on a floured bench top.
-Using a pastry brush cover the dough with a little olive oil. Spread kinda evenly with your choice of Marmite, Vegemite or pickle (I like piccalilli) or lay down some prosciutto, ham or smoked bacon slices if you’re going down that route. Scatter over a generous amount of grated cheese of your choice. Emental is good, so is Gouda or good old Colby. If, like me, you like a nice cheesy centre, allow a concentration of the golden goodness near the bottom of your dough rectangle as that’s going to form the core of the scrolls.
-Sprinkle over a litte sea salt and grind over some black pepper.
-Starting from the bottom, roll up the pastry to make a big fat cigar. If it’s sticking at all, dust with a bit of flour and get a pastry scraper in on the action if you must.
-Slice your cigar into pieces a few inches thick and carefully rest these slices on a lined baking tray facing upwards so you can see the spiral of dough and filling. Bake at 180 for about 15-20 minutes and don’t cry over the oozing cheese – the overflow makes for excellent crunchy bits.
-Best enjoyed fresh from the oven and still warm.
350ml warm water
1/2 tsp honey
1 heaped tsp dried yeast
3 cups flour (I like to use white spelt)
1 tsp sea salt
1 Tbsp olive oil
-Stir honey into the warm water and sprinkle yeast over the top. Set aside for ten minutes until frothy.
-Put flour and salt in a large mixing bowl. Pour frothy water into the centre and combine with a wooden spoon. Turn out onto a floured non-stick surface and knead the dough for 5-10 mins until you can poke a hole in it with your finger without the dough sticking to your skin.
-Cover bottom of the mixing bowl with the olive oil then place dough ball in. Cover the bowl with clingfilm or in warmer weather, with a teatowel and leave somewhere warm to rise for a few hours.