Caramelised Onion & Blue Cheese Scrolls

The dough for these scrolls can be made the night before, then it’s just a matter of filling, rolling and baking them when you’re ready to eat.

1 teaspoon sugar

2 teaspoons active dried yeast

¾ cup milk, warmed

400g high-grade flour, plus extra to roll 1 teaspoon salt

3 small free-range eggs, lightly beaten 100g butter, melted and cooled

1½ cups store-bought caramelised onion jam

100g blue vein cheese, crumbled 50g baby spinach leaves

1 small free-range egg beaten with a

little milk, to glaze

Sprinkle the sugar and yeast over the warm milk in a small bowl. Cover and leave for about 5-10 minutes until frothy.

Put the flour and salt in the bowl of a stand mixer. Pour in the eggs, yeasty milk and butter and mix with a dough hook until combined into a wet but stiff dough. Mix for 3-4 minutes more to knead. Cover the bowl with cling film and leave to rise for about 1 hour or until doubled in size (or if making the day before, place in the fridge overnight).

Once doubled (or the next morning), tip the dough onto a lightly floured sheet of baking paper and roll out to approximately 40 x 25cm. Spread the onion jam evenly over the surface, scatter with blue cheese and spinach then roll tightly from the long side to form a log. Use a sharp knife to slice into 8 scrolls.

Grease well an 8-hole Texas muffin tin and place each scroll, cut-side up, in a hole. Leave to rise in a warm place for about 30 minutes while the oven preheats to 200°C (180°C fan-bake).

Brush the scrolls with egg glaze. Bake for 20 minutes or until golden brown. Serve warm or cold. Makes 8