The first one I made was a large, round, sweet version that contained chocolate, but I have adapted it to be a savoury version in the recipe below. Excellent for a tear and share informal party over the festive season, or for any time of the year. Can be made in a large, round baking tin, or in a rectangular or square one.
Ingredients
- 500g strong flour, sifted
- 60g finely grated parmesan – plus 20g for sprinkling on top of buns (comes in 80g tubs)
- 20g fresh yeast, or, 10g fast acting dried yeast = 2 ½ tsps
- 300ml whole milk
- 10g fine salt
- 50g butter, soft and diced
- 1 large egg yolk
Filling
- 75g walnuts, toasted and roughly chopped
- 200g blue stilton, crumbled
Method
Put flour, parmesan, and salt in the bowl of a stand mixer fitted with a dough hook. Heat the milk to lukewarm in a small saucepan. Crumble in the fresh yeast if using, or add the dried yeast. Add the egg yolk and whisk to mix thoroughly and to dissolve the yeast.
Add the liquid to the dry ingredients and turn mixer on to medium speed. Allow to mix for 10 minutes. Now add the diced butter and continue mixing until fully absorbed – about 3 minutes.
Push down butter pieces if they creep up the side of the bowl.
The dough is now ready to prove for 1 – 1 ½ hours until doubled in size.
Toast the whole walnuts on a baking tray in a pre-heated oven for 8-10 minutes at 170c. Remove from oven and leave until cold. Chop roughly and add to the crumbled cheese mix with a fork. Set aside until needed.
Preheat oven to 200c/gas 5
Line a flat, rectangular baking tray with non-stick parchment – say 14” x 17”/18”.
When dough is ready, degas in bowl by turning it with your hand 3-4 times.
Weigh 22 pieces of 40g each to form the buns, plus one from remaining dough to form the sausage shape that is the tree trunk. Roll each piece into a ball. Flatten with the palm of your hand to about the size of a small coffee saucer. Put 1 heaped teaspoon of the filling in centre, and fold the dough round it. Pinch the seams together to seal. Flatten slightly and place on the lined tray, starting with 6 and following the order below.
Start with 6 buns with ½ “space between each one. Then a row of 5 over the 6; followed by a row of 4 over the 5, until you end up with the one on top. See photo at top.
Brush with egg wash. Sprinkle with 20g or so of finely grated parmesan cheese, followed by some black and white sesame seeds (seeds are optional).
Bake in preheated oven for 20 minutes. Remove from oven and leave on tray to cool.
Delicious served warm or rewarmed, and can be eaten at room temperature.
