Giant Cheese & Vegemite Scroll!
An Original Recipe by Not Quite Nigella
Preparation time: 30 minutes
Waiting time: 90 minutes
Cooking time: 25 minutes
- 2.5 cups strong bread flour
- 2 teaspoons active dry yeast
- 1 teaspoon sugar
- 3/4 cup lukewarm water
- 1 egg, beaten
- 50g/1.7ozs butter, melted
- 1/2 teaspoon salt
- 200g/7ozs shredded cheese
- 2 tablespoons Vegemite
- 60g/2.12ozs. butter, softened
- 1 egg yolk for egg wash
Tip: I keep my yeast in the freezer as I can never get through the canister before the best before date.
Step 1 - Place the flour, yeast, sugar, water, egg and butter (but not salt) in the bowl of an electric mixer fitted with a dough hook and knead for 4 minutes until elastic. You can also do this by hand by mixing it together and kneading it by hand for 8 minutes until elastic.
Step 2 - Shape the dough into a ball and place back into the bowl. Cover with cling film and leave in a warm, draught free area of the kitchen. Allow to rise for 30 minutes. Meanwhile mix the Vegemite and additional butter together, weigh the cheese out and spray a 24cm/9.6inch pie tin with oil spray.
Step 3 - Punch down the dough and then knead in the salt for about 1 minute. Roll out to a long rectangle as thin as the dough will allow. Mine was about 50cmsx30cms. Spread with the Vegemite and butter mix and then top with the grated cheese.
Step 4 - Using a knife slice the dough once inch apart into strips. Roll the first piece up into a scroll and then join it to the next strip and continue rolling it up against the other strips continuing on where the last piece of dough left off until you've used up all the dough.
It's fairly easy until you get to the last quarter of dough - in that case I press the cheese against the dough and lift up the strips and pat them against the large coil of dough. Place on the greased tin and allow to rise in a warm place for 60 minutes.
Step 5 - Preheat oven to 180C/350F. Whisk the egg yolk and add a teaspoon of water if it is too thick. Brush the top of the risen scroll with the egg wash and then bake in the oven for 20 minutes. If it is getting too brown, cover with foil sprayed with oil so that it doesn't stick to the scroll. You don't want it burning or getting too brown as the cheese gets dry and crunchy. Bake for another 10 minutes and then remove from oven. Serve warm.