To make the enriched dough, place your flours in a bowl and add the yeast. In a jug, mix together the milk, honey, eggs, melted butter and salt. If using a mixer with a dough hook, place the liquid into your mixing bowl, then add your flour and yeast. If mixing by hand, you can pour the liquid ingredients into your bowl of flour and yeast. Mix together with a plastic scraper, until you have a formed a rough dough.
Turn out onto your counter and knead for approximately 15 minutes until you have a smooth and elastic dough. In a mixer, this will take half the time. Form into a ball, then place back in your bowl and cover. Leave at ambient temperature to prove for about 1.5 hours until the dough has roughly doubled in size. If your kitchen is cool, it may take a little longer.
Whilst it is proving, make the filling. Take 150g of cream cheese – any type, even mascarpone, whatever you have to hand – and add 100g of finely grated good cheddar – the sharp, flavourful mature kind. Now add about 50g Marmite (or any brand of yeast extract).
When ready, turn your dough out onto the counter and degas by slapping with the flat of your hand to remove any gas bubbles. Divide your dough into two equal halves, for the two hearts you will make. With a dusting of flour beneath, roll out each piece dough into a rectangle, approximately 25 x 40 cm. Using a knife or dough divider, cut into two rectangles 25cm x 20cm. Alternatively, if you have the space, you can roll out the entire piece of dough into one rectangle 50cm x 40cm and divide into 4 equal quarters. The resulting pieces of dough, 25cm x 20cm, will be the same.
Take your filling and spread half over each of the rectangles, being careful to leave about 1.5cm border all the way round. Now roll up each rectangle carefully, running a little water along the last edge, to seal the dough. You should end up with 4 long sausages of dough. Take each one, and making sure the dough has stretched evenly all the way to the end (pull the corner gently up if it has not). Pinch the ends together (wet a little inside if they are too floury to stick). Roll the ends in your two hands until you have created a sharp point at each end. Now gently roll each one to ensure the seam is secure, then taking each end gently stretch each roll until it is about 30cm long, taking care to stretch it evenly all along the roll. The gluten you have developed should make this stretch easily achievable.
If you’re not a huge Marmite fan, you could add some chopped jalapenos with the cheddar and cream cheese instead. Or why not make a sweet cinnamon version, creaming together 150g softened butter, 100g soft brown sugar and a couple of teaspoons of ground cinnamon? Better still, make one of each!
Our workshops are run by award-winning sourdough baker Helen Underwood.