400 g very strong wholemeal bread flour
100 g strong white bread flour
7 g easy bake yeast
1½ tsp salt
50 g unsalted butter (melted)
1 tbsp unrefined light muscovado sugar
300 ml warm water
150 g mature cheddar cheese (grated)
125 g brie (or camembert, diced into small cubes)
100 g apple (diced)
100 g chutney (caramelised onion or fruity pickle)
1. Mix the flours, yeast and salt in a big bowl. Mix together the melted butter, sugar and water, then mix in with a cutlery knife.
2. Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).
3. Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size – about 2 hours depending on how warm your kitchen is.
4. Brush a 23 cm springform tin with some melted butter. Set aside 30 g of the grated cheddar, and mix the rest with the other cheese, apple and chutney or pickle. Knock back the dough by gently kneading just 5 times to get the air out. Cut the dough into 12 even pieces (use a weighing scales if you like). Roll each piece into a ball, the roll out to form a disc and divide the cheesy filling between them. Shape back into smooth balls by pinching the edges together. Arrange, seam-side down, in the tin.
5. Cover the rolls with a clean tea towel and leave to prove until doubled in size. Preheat your oven to 180°C (160°C fan, gas mark 4).
6. Scatter each roll with a little grated cheddar, then bake for 50 minutes until golden and cooked through. Cool in the tin for 10 minutes, then on a wire rack.
7. Sprinkle some over the dough with the cheddar before baking – a brush of milk will help them stick