| Prep Time | 35 minutes |
| Cook Time | 30 minutes |
| Passive Time | 2 1/2 hours |
| Servings |
serves
|
Ingredients
Dough
- 1 ½ tsp instant yeast
- 3 ¾ cups plain organic flour
- 1 tsp salt
- 30 grams organic butter room temp.
- ¾ cups organic warm milk
- 3 large organic eggs room temp.
Filling
- 5 tsp organic garlic finely chopped
- 2 medium organic leeks finely chopped
- 60 grams organic butter softened
- ½ tsp salt
- ½ tsp organic black pepper
- 1 cup grated cheddar
- ½ cup grated parmesan
Ingredients
Dough
Filling
|
Instructions
Let's make the Dough First!
- It's a good idea to toast your fennel seeds first. Toasting them helps to release all the amazing flavours from the seeds. Add the seeds to a small fry pan, on a low to medium heat roast them from approx. 5-10 minutes (until you can see them turning brown, and you should also be able to smell the aroma). Then remove from the heat and set aside.
- Fit your stand mixer with the dough hook and sift in the flour. Add the yeast and salt, and combine on a slow speed.
- Lightly beat the eggs together in a small bowl and pour into the flour mixture along with the warm milk. Then add the fennel seeds and the butter one small chunk at a time.
- Mix on a medium to high speed for approximately 10 minutes, until the dough begins to form. Scrape down the sides when necessary.
- Lightly oil the sides of another large bowl, gently place your dough ball, cover with cling film and leave to rest for 1.5 hours.
Now for the Filling.
- In a bowl mix together the garlic, leeks, butter, salt and pepper until you get a nice spreadable paste. Then set aside.
Lastly, roll up the loaf.
- Clean and flour a large chopping board or your bench top, then begin to roll out your dough. You should aim for a size of around 40cm x 50cm with a thickness of about 5mm, don't worry if it's not exact.
- Spread the leek and garlic mixture evenly across the surface, then sprinkle over both types of cheese.
- Now it's time to roll, start from the side closest to you and roll away from your body.
- Once you have a full roll, pinch the seam-line to seal it closed.
- Then using a knife, cut the roll straight down the middle.
- Carefully take one half and place it over the other half, forming a cross.
- Then twist each side around until you have a full twist.
- Take one side and curl it into the middle.
- And then the other side.
- Place it on a lined baking sheet, cover in cling film and allow to rest for at least an hour.
- After the hour is up it's now time to bake. Preheat your oven to 180°C fan-forced (356°F).
- Beat the last egg in a small bowl and brush over the loaf, I like to sprinkle a little more black pepper and some lemon pepper on top before baking.
- Bake for 30 minutes without opening the oven door.
- Allow to cool slightly before slicing up the loaf, then it's all ready to enjoy!
Recipe Notes
Want to rest the dough overnight? You can do that! However let the dough rise at room temperature for the full 1.5 hours before putting in the fridge. Then allow the dough to return to almost room temperature before rolling it out.
No Mixer? No worries! You can also make the dough by hand. It will be easier to rub the butter into the flour with your fingertips before you add the eggs and milk. Also, ditch the wooden spoon and go all out with your hands, it’s much more effective.
Check out more delicious recipes on my blog The Blunt Knife, the place where healthy recipes meet the flavours of South Asian cuisine. Check us out on Instagram @the_bluntknife.
