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    Cheese & spicy ’nduja savoury Danish 

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    Cheese & spicy ’nduja savoury Danish 

    • Preparation time: 25 minutes + proving
    • Cooking time: 1 hour 50 minutes
    • Total time: 2 hours 15 minutes

    Makes: 20


    For the filling
    2 extra large baking potatoes, skin pierced with a fork
    2 x 90g jars Cooks’ Ingredients ’Nduja Paste
    100g Gruyère, grated
    ½ x 20g pack thyme, leaves only
    40g Parmigiano Reggiano, finely grated

    For the dough
    75g butter, cubed
    100ml whole milk
    250g plain flour
    250g strong plain bread flour
    7g sachet dried yeast
    ½ tsp fine sea salt
    2 British Blacktail Medium Free Range Eggs, beaten
    2 tbsp clear honey


    1. Preheat the oven to 200ºC, gas mark 6. Bake the potatoes for 1 hour-1 hour 30 minutes, until just tender. Leave to cool slightly before scooping out the flesh into a bowl and mashing it. Add the ’nduja paste and gently combine, then stir in the Gruyère and thyme and set aside.

    2. Meanwhile, make the dough. Put the butter and milk in a small saucepan and place over a low heat until the butter melts. Set aside to cool. Tip the flours into a large bowl, add the yeast and salt, then stir to combine. Add 100ml warm water to the cooled milk mixture, along with the beaten eggs. Slowly add this to the dry mixture, stirring until a soft dough forms. (This can also be done in a freestanding mixer fitted with a dough hook.) Tip the dough out of the bowl and knead for 10-15 minutes (or leave in the bowl and knead with the mixer for 7 minutes), until smooth and springy. Loosely cover the bowl with clingfilm and leave in a warm place.

    3. Once risen, tip the dough onto a lightly oiled surface and knock back with your fist. Roll out the dough as thinly as possible to a 40x60cm rectangle. Gently press the potato mixture all over the surface in a thin layer. Sprinkle with the grated Parmigiano Reggiano and carefully roll up the dough, from the shortest side, into a tight log (to give you the maximum spiral).

    4. Trim the ends, then use a sharp knife to slice the log into 2cm-thick rounds. Put each round onto 2 parchment-lined baking sheets, leaving a small gap between them, then leave to rise again for 30 minutes, until they have increased in size slightly. Bake at 200ºC, gas mark 6 for 15-20 minutes until golden. Heat the honey and brush over the warmed buns. Best eaten while still warm.

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