30 - 35 minutes
- 400g plain flour
- 20g caster sugar
- good pinch salt
- 25g baking powder
- 70g butter, softened
- 1 egg
- 200ml milk
- 1 egg whisked with 1 Tbsp water, for egg wash
- additional flour, for dusting
- Sweet Filling
- 100g Turkish dried figs, stems removed and finely chopped
- 25ml dark rum or ouzo liquor
- 1 tsp aniseeds, lightly bruised with a mortar and pestle to release the flavours
- 25g softened butter
- 1 tsp cinnamon
- 75g tasty cheddar cheese, grated
- 10g parmesan cheese, grated
- 1 small egg
- 15g red onion, finely chopped
- 1 clove garlic, crushed
- 15g red capsicum, finely chopped
- 15g green capsicum, finely chopped
- 2 Tbsp chopped fresh parsley
- 20g sundried tomatoes, finely chopped
- 30g olives, chopped
- 1/2 tsp smoked paprika
- salt and pepper, to taste
Makes 2 small twists (one sweet and one savoury)
Sift the flour, sugar, salt and baking powder into a large mixing bowl. Add the butter and rub into the flour using your finger tips and thumbs to form coarse crumbs. Whisk the egg and milk together and pour into the dry ingredients.
Using a wooden spoon, mix together to form a soft dough. Tip dough onto a floured bench and knead for 10-20 seconds - don't over-knead or the dough will become too elastic.
Cut dough into 2 equal pieces. Shape pieces of dough into squares. Using a rolling pin, roll out each dough piece on a floured bench to a 25cm square.
Mix all the ingredients together in a bowl, ensuring that the figs are broken down a little. Cover and set aside for a few hours or overnight, then mix again. You will notice the figs will break up more easily as they soften, so the longer the soaking time the better.
Mix all the ingredients together in a bowl to form a rough spreadable paste. Cover and set aside until required.
Whisk the egg and water together to make an egg wash. Spread one dough with the sweet filing and one dough with the savoury filling evenly on top of each dough sheet, leaving about 1cm free along one edge. Brush egg wash along that edge. Working towards the edge painted with egg wash, firmly roll up each dough sheet to achieve a Swiss roll or log shape. Using a large chef's knife or dough scraper, make a single lengthways cut along the middle of each log, right the way through.
For each log, take one strand in each hand with the cut side of each strand facing towards you and twist the strands around each other. Press the ends firmly together to make sure they do not unwind during the baking process. Place the twists onto a baking tray lined with non-stick baking paper, keeping them well apart so they don't join together during baking. Brush the twists with remaining egg wash and allow them to rest for 10 minutes. Bake smaller loaves for 30-35 minutes in a preheated oven set at 190-200ºC.
Turn the tray halfway through baking time to ensure an even colour. Remove from the oven and transfer to a cooling rack.