Giant Cheese & Vegemite Scroll!

ingredients

• 2.5 cups strong bread flour
• 2 teaspoons active dry yeast
• 1 teaspoon sugar
• ¾ cup lukewarm water
• 1 egg, beaten
• 50g butter, melted
• ½ teaspoon salt
• 200g shredded cheese
• 2 tablespoons Vegemite
• 60g butter, softened
• 1 egg yolk for egg wash

method

Mix Dough

• Place the flour, yeast, sugar, warm water, egg, and 2 tablespoons of butter in the bowl of an electric mixer fitted with a dough hook.
• Knead for 4 minutes until the dough is elastic.
• (Alternatively, you can mix and knead by hand for 8 minutes until elastic).

Shape and Rise Dough

• Shape the dough into a ball and place it back into the bowl.
• Cover with cling film and leave in a warm, draught-free area of the kitchen.
• Allow to rise for 30 minutes.

Prepare Filling

• While the dough is rising, mix the Vegemite and additional butter together.
• Weigh the cheese and set it aside.
• Spray a 24cm (9.6 inch) pie tin with oil spray.

Punch and Knead Dough

• Punch down the dough and knead in the salt for about 1 minute.

Roll and Fill Dough

• Roll out the dough to a long rectangle as thin as possible (approximately 50cm x 30cm).
• Spread with the Vegemite and butter mixture.
• Top with grated cheese.

Shape Scroll

• Using a knife, slice the dough into 1-inch wide strips.
• Roll the first strip into a scroll and join it to the next strip, continuing to roll it up against the other strips.
• Continue until all dough strips are used.
• For the last quarter of dough, press the cheese against the dough and pat the strips against the large coil of dough.

Second Rise

• Place the shaped dough in the greased tin.
• Allow to rise in a warm place for 60 minutes.

Preheat Oven

• Preheat oven to 180°C (350°F).

Prepare Egg Wash

• Whisk the egg yolk and add a teaspoon of water if it is too thick.
• Brush the top of the risen scroll with the egg wash.

Bake

• Bake in the oven for 20 minutes.
• If the scroll is getting too brown, cover with foil sprayed with oil to prevent sticking.
• Continue to bake for another 10 minutes.
• Remove from oven and serve warm.

notes

Tip: I keep my yeast in the freezer as I can never get through the canister before the best before date.