MATURE CHEDDAR-ANDCHARRED LEEK TWISTS
“I have loved all of Luke’s bread offerings from butternut and sage to French country rolls, but this one was a standout every time.” – Abigail Donnelly
Makes 24
A LITTLE EFFORT GREAT VALUE Preparation: 2 hours Baking: 15 minutes
leeks 1 bunch canola oil a splash
Maldon salt a pinch white bread flour 550 g caster sugar 30 g salt 15 g water 1½ cups yeast 15 g free-range egg yolk 1 milk 1 t, plus 2 t red onions 2½, thinly sliced mature Cheddar 200 g, grated thyme 4 sprigs, leaves picked
Specialist equipment:
Stand mixer with dough hook attachment, 24 x 4.5 cm-diameter cake rings, pastry brush
1 Heat the oven to 175°C. Cut the leeks in half lengthways and wrap in tinfoil with a splash of oil and a pinch of salt. Roast for 30 minutes, or until soft and slightly charred. 2 Place the flour, sugar and salt into the bowl of a stand mixer with a dough hook attachment and mix to combine. 3 In a pot over low heat, bring the water to between 37°C and 42°C. Add the yeast and stir to dissolve. With the mixer on low speed, slowly pour the water into the flour mixture, then mix at medium to high speed until a soft dough forms. Continue kneading until the dough is elastic or has reached the windowpane stage. 4 Place the dough into a clean bowl and cover with clingfilm. Leave to prove at room temperature for 40 minutes or until doubled in size. 5 Line a baking tray with parchment paper. Grease the insides of 24 x 4.5cm-diameter cake rings and place onto the tray. Line the cake rings with strips of parchment paper that stand 2 cm higher than the rings. 6 Make an egg wash by mixing the egg yolk and milk in a small bowl. 7 Place the dough onto a lightly floured surface and roll into a 60 x 30 cm rectangle. With the rectangle horizontal, pinch 1 cm from the bottom and fold over; tap down until it sticks. 8 Scatter the red onions in a straight line above and parallel to the fold. Finely slice the leeks and scatter in a line above the onions, then follow with the grated cheese, forming three distinct layers. 9 Using a pastry brush, brush a line of egg wash just above the cheese. Trim off all the dough above the egg wash (use this excess dough to make a focaccia). 10 Lastly, sprinkle the thyme leaves all over and roll the dough into a tight roulade. The egg wash will seal the roll. Slice the roulade into 2.5 cm-wide pieces and place each piece into a prepared cake ring, spiral side up. Cover the tray with clingfilm and leave to prove for 50 minutes, or until doubled in size. 11 Heat the oven to 200°C. Brush the tops of the twists with egg wash and bake for 10–15 minutes, turning the tray around halfway through, until the tops are golden brown. Remove from the oven and allow to rest for five minutes before removing the rings and paper.
MEAT-FREE
WINE: Kleine Zalze Vineyard Selection Chenin Blanc