Ingredients
Savoury dough:
- 2 cups strong white flour
- 1 cup brown bread flour
- 1 1/2 cups water
- 3 tsp dry instant yeast
- 1 1/2 tbsp white sugar
- 1/2 tsp salt
- 3 tbsp olive oil
Basil pesto:
- 80g basil leaves
- 50g pine nuts
- 2 garlic cloves
- 150ml olive oil
- 50g parmesan cheese
Savoury assembly:
- 100g cheddar, mature
- 2 tbsp milk
Sweet dough:
- 2 cups strong white flour
- 1 cup cake flour
- 1 1/2 cups water
- 3 tsp dry instant yeast
- 1 1/2 tbsp white sugar
- 1/2 tsp salt
- 3 tbsp canola oil
Sweet filling:
- 6 tbsp brown sugar
- 3 tbsp butter,melted
- 1/2 cup raisins
- 3 tsp ground cinnamon
- 2 tbsp milk
Sweet glaze:
- 1 egg
- 2 tbsp milk
- 1 tbsp white sugar
Preparation method
Savoury dough:
- Mix flours, yeast, sugar and salt in bowl
- Warm water to 40 C and add to mixture
- Add olive oil
- Combine and then knead until smooth and elastic
- Cover with a tea towel and leave in a warm place to rise
Basil pesto:
- Lightly toast pine nuts in a frying pan
- Grate the parmesan cheese
- Combine all ingredients using a food processor
Savoury assembly:
- When dough has nearly doubled in size, turn out of bowl onto a floured surface
- Roll out into a rectangle 5 mm thick
- Brush the pesto over the surface of the dough, leave a 2 cm strip bare along the top
- Grate the cheese and spread evenly over the pesto
- Brush the bare strip with milk for sealing
- Roll up the dough to form a sausage shape and cut into 4 cm lengths, each with an angled side
Sweet dough:
- Combine flours, yeast, sugar and salt
- Warm water to 40 C and add to mixture
- Add the canola oil
- Combine and then knead until smooth and elastic
- Cover with a tea towel and leave in a warm place to rise
Sweet filling:
- When dough has nearly doubled in size, turn out of bowl onto a floured surface
- Roll out into a rectangle 5 mm thick
- Brush melted butter over the surface, leaving a 2 cm strip at the top
- Scatter cinnamon over the butter, then scatter the brown sugar and raisins
- Brush the bare strip with milk, for sealing
- Roll up the dough to form a sausage shape and brush with the sweet glaze
- Cut into 4 cm lengths, each with an angled side
Sweet glaze:
- Beat the egg, milk and sugar together
Assembly:
- Preheat oven to 200 C
- Grease and line a large, circular baking tray
- Arrange the savoury and sweet dough lengths in a yin-yang shape on the tray
- Each cylinder should stand on the flat base with the angled side pointing upwards
- Place the tray in the warming drawer of the oven, to rise for a further 15-20 minutes
- Bake for about 25 minutes