makes
12
prep
30 minutes
cook
1 hour
difficulty
Mid
makes
12
serves
preparation
30
minutes
cooking
1
hour
difficulty
Mid
level
Ingredients
Dough
- 3¼ cups (485 g) plain (all-purpose) flour
- 1½ tbsp (25 g) granulated sugar
- 2¼ tsp (8 g) instant dry yeast
- 1 tsp (5 g) salt
- ⅓ cup (80 ml) hot water (hot from the tap)
- ⅓ cup (80 ml) cold low or reduced fat (1% or 2%) milk
- 2 large eggs, at room temperature
- 225 g unsalted butter, at room temperature
Filling
- 1¼ cups (310 ml) low or reduced fat (1% or 2%) milk
- 4 tsp (12 g) cornflour (cornstarch)
- 2 garlic cloves (or to taste), minced
- 1 tsp Dijon mustard
- 1½ cups (125 g) coarsely grated Asiago cheese
- 1 cup (120 g) finely grated Parmesan
- ¼ cup chopped Italian parsley
Glaze
- ¼ cup (60 ml) maple syrup
- 1 garlic clove, minced
- Pinch dried chili flakes or cayenne
- 2 green onions, thinly sliced
Dough standing time: 1 hour. Dough chilling time: 6-24 hours. Filling chilling time: 2 hours (can be made a day ahead).
Cooling time: 15 minutes.
Instructions
- For the dough, measure the flour, sugar, yeast and salt in the bowl of a stand mixer fitted with the hook attachment. Stir the hot water and milk together (the hot water and cold milk should balance temperatures to about 46°C (115°F). Add this and the eggs to the bowl and start the mixer on low, letting it go for a minute or two until the dough is almost combined. Break the butter into pieces and add a few at a time as mixing. Increase the speed one level and continue to mix until the dough is smooth looking (but it will be very soft), about 6 minutes.
- Transfer this to a bowl, cover with plastic wrap and let this sit on the counter for an hour before putting it in the fridge overnight (6-24 hours).
- 2. For the filling, whisk the milk, cornstarch, garlic and mustard together in a saucepan and then turn the heat on medium. Whisk this until it reaches a full simmer and thickens, about 6 minutes. Reduce the heat to medium low and then whisk in the Asiago until melted in, followed by the Parmesan. Remove the pan from the heat and stir in the parsley. Let this cool to room temperature and then chill for at least 2 hours before using (this can be made a day ahead.)
- Preheat the oven to 190°C (375°F) and grease a large baking dish.
- Turn the dough out onto a lightly floured surface (the dough will be firm now) and roll out to a 30 cm x 40 cm(12-x-16-inch) rectangle Spread the chilled cheese filling over the dough and roll up from the long side (for easier slicing, chill this for an hour, up to a day before baking). Slice the dough into 12 pieces and arrange them in the baking dish. Cover the dish with plastic wrap or a tea towel and let this sit on the counter for about an hour, until the twists rise by about 50 per cent.
- Bake the twists for about 40 minutes, until golden brown and the cheese is bubbling in places. Cool the buns in the pan on a rack for 15 minutes before glazing
- While the twists are baking, prepare the glaze. Heat the maple syrup, garlic and chili flakes over low heat for about 5 minutes and set aside. Brush the tops of the twists with the maple glaze and sprinkle the green onions overtop. Serve warm.
Note
• The twists are best the day they are baked. If serving for brunch, they can be sliced and arranged in the pan and then chilled overnight before proofing and baking the next day.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
