Makes: 12, Calories: 217

Ingredients

Dough:

• 25g unsalted butter, melted.  188
• 300ml water, body temp
• 300g strong white bread flour.  1032
• 200g wholemeal flour.  632
• 1x 7g sachet fast action dried yeast.  22
• ½ tsp salt

Filling:

• 150g onion chutney.  213
• 75g Cheddar, grated.  312

Topping:

• 50g Cheddar, grated.  208

Method

1. Dough: In jug; Microwave water to body temp. Mix in butter.
2. In large mixing bowl; Combine flours, yeast and salt. Stir in wet ingredients until dough forms.
3. On lightly floured surface; Knead for 10 mins until smooth and springy.
4. Return to bowl, cover with clean tea towel, leave to double in size for 90 mins.
5. Grease and line 14x10" Pyrex roaster.
6. Once dough has risen, roll out to 12x18".
7. Filling: Spread dough with chutney. Leave ½" border on one long side. Scatter Cheddar evenly over chutney.
8. Brush water along long edge of dough. Roll towards this side. Press closed.
9. Trim ends. Cut evenly into 12.
10. Space curls apart in roaster, 4 by 3.
11. Cover with towel. Rest for 45 mins.
12. Topping: Scatter on Cheddar.
13. Preheat oven to 160°C Fan/Gas Mark 4.
14. Bake for 30 mins until golden.
15. Cool for 15 mins. Remove from roaster. Slide curls from parchment onto rack. Cool for 1 hr.
16. Break apart. Serve with Tomato and Basil Soup

Calories = 2607

• 2607 / 12 = 217

Tip: Knead standard dough with oil, but enriched dough (butter and egg) with flour else it emulsifies the oil and become a mess.

Tip: Dough made with milk takes upto 40% more time to proof.

Tip: Poke dough with a finger after first proof (step 6). It should spring back halfway.

Tip: Freeze baked curls for upto 2 months. Defrost when desired.