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Cheese and Almond Ring Recipe

Cheese and Almond Ring Recipe

Ingredients: Makes one 23 cm/9 in ring

For the dough:
15 g/0.5 oz fresh yeast or 20 ml/4 tsp dried yeast

10 ml/2 tsp sugar
90 ml/6 tbsp warm milk
225 g/8 oz/2 cups strong plain (bread) flour
A pinch of salt
1 egg, beaten
10 ml/2 tsp oil
50 g/2 oz butter or margarine, diced
For the filling:
15 ml/1 tbsp oil
2 onions, finely chopped

1 egg, beaten
100 g/4 oz/1 cup ground almonds

75 g/3 oz Cheddar cheese, grated
Salt and freshly ground black pepper


To make the dough, blend the yeast with the sugar and milk and leave in a warm place for about 20 minutes until frothy. Place the flour and salt in a bowl and make a well in the centre. Add the yeast mixture, the egg and oil and work together to a firm dough. Knead well until elastic and no longer sticky. Place in an oiled bowl, cover with clingfilm (plastic wrap) and leave to rise for about 1 hour until doubled in size.

To make the filling, heat the oil and fry (saute) the onions until soft, then remove from the heat and leave to cool slightly. Reserve a little egg for glazing, then mix in the remainder with all the remaining filling ingredients and leave to finish cooling.

Roll out the dough on a lightly floured surface to a 30 x 10 cm/12 x 4 in rectangle. Dot half the butter over two-thirds of the dough. Fold the plain third of the dough to the centre, covering the butter, then fold the remaining third over the top. Press the side edges together to seal. Turn the dough a quarter turn, roll out and repeat once more with the remaining butter. Wrap in oiled clingfilm and chill for 15 minutes. Roll out and fold once more.

Roll out the dough to a 30 x 23 cm/12 x 9 in rectangle and spread with the filling, almost to the edges. Roll up from the long side like a Swiss (jelly) roll. Shape into a ring, moisten the ends and press together. Make cuts around the dough on the outside edge. Place on a greased baking (cookie) sheet and leave to rise for 20 minutes. Brush with the reserved egg. Bake in a preheated oven at 200C/400F/ gas mark 6 for 35 minutes until golden.

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