It was bread month at my baking group recently. While problematic for me as due to a wheat intolerance I don’t eat bread, I decided to go for it anyway.
I didn’t want to make a plain loaf, so was looking for something with loads of flavour. Also, as I was baking for a group, wanted to make something that was individually portioned. These fit the bill perfectly.
Though they were very tasty, I wasn’t 100% happy with the bake. To make these, you cover a sheet of bread dough with the filling, before rolling up and slicing like a swiss roll. They therefore come out looking like chelsea buns. However, the cheese melts right out of them in the oven, so I didn’t get any nice big chunks of stilton left as I was hoping. If I made them again, I would consider making sure they were sealed on the outside to prevent leakage. I would also add more pear.
Recipe adapted from ‘Gorgonzola, Pear and Walnut Bites’ from Paul Hollywood’s How To Bake
- 500g strong white
- Bread ﬂour, plus extra for dusting
- 10g salt
- 10g instant yeast
- 20g unsalted butter, Softened
- 300ml cool water
- 230g stilton cheese
- 100g walnut halves
- 2 large pears, peeled, cored and thickly sliced
makes about 15 / prep 3 hours / bake 15–20 minutes
1. Sift the ﬂour into a large mixing bowl and add the salt to one side of the bowl and the yeast to the other. Add the butter and three‐quarters of the water and turn the mixture round with your ﬁngers. Continue to add the remaining water, a little at a time, until you’ve picked up all of the ﬂour from the sides of the bowl. You may not need to add all of the water, or you may need to add a little more – you want dough that is soft, but not soggy. Use the mixture to clean the inside of the bowl and keep going until the mixture forms a rough dough.
2. Lift the dough onto a lightly ﬂoured surface and begin to knead. Keep kneading for 5–10 minutes. Work through the initial wet stage until the dough starts to form a soft, smooth skin.
3. When your dough feels smooth and silky, put it into a lightly oiled bowl. Cover with a tea towel and leave to rise until at least doubled in size – at least 1 hour, but it’s ﬁne to leave it for 2 or even 3 hours.
4. Line 2 baking trays with baking parchment or silicone paper.
5. Sift the dough onto a lightly ﬂoured surface. Without knocking the dough back ﬁrst, use a rolling pin to roll it out into a rectangle, about 2.5cm thick. Turn the dough 90˚ if necessary, so you have a long edge facing you. Tack this closest edge to the work surface with your ﬁngers.
6. Crumble or spread the cheese all over the top of the dough, then smash up your walnuts and sprinkle them over the cheese. Roll up the dough towards you to form a long
sausage. Now lift the tacked bit into the sausage and roll the lot on the table to make sure the dough sticks together. You should now have a sausage ﬁlled with walnuts and cheese. Cut the sausage into 3cm pieces and lay them, ﬂat side down, on the prepared baking trays, spacing them apart.
7. Put each tray inside a clean plastic bag and leave to prove for 30 minutes, or until the dough is doubled in size and springs back quickly if you prod it lightly with your ﬁnger. Meanwhile, heat your oven to 220˚C.
8. When the little rolls have risen, press a piece of pear into each – if you think you can ﬁt two pieces in each, go for it. Sprinkle with ﬂour and bake for 15–20 minutes until golden and cooked through. Enjoy warm.