Cheese & Marmite Swirls Recipe

Method:

1. Preheat your oven to 200 degrees centigrade and line a baking sheet with greaseproof paper. 
2. In a large saucepan melt the butter and milk together until it starts steaming. Take off the heat and then stir in the honey, keep stirring until it cools down to a tepid temperature. 
3. In a large bowl sift in the flour and salt and make a well at the bottom of the bowl. Inside the well, add the teaspoon of dried yeast and cover with a little bit of the milk mixture. Wait a few minutes for the yeast to activate before adding the rest of the milk mixture. Use your hands to bunch the mixture into a shaggy dough. Add a little flour to your work surface then scrape the dough on top, proceed to knead it gently for 5-10 minutes until it becomes stretchy. 
4. Put the dough into a bowl and cover with cling film or a tea towel and keep it aside in a warm place for roughly 40 minutes. 
5. On a floured surface gently remove the dough from the bowl. Pat down with your hands keeping in mind it will need to be as rectangular as possible. Then flatten with a rolling pin until it is roughly 5mm thick.
6. In a small bowl mix the butter and marmite together before spreading gently onto the dough. Then sprinkle on the grated cheese evenly. Tightly start to roll the dough up into a tight sausage and then cut them into 5cm slices. Place onto the baking sheet and cover them for another 30 minutes with a tea towel in order to let them double in size. Keep in a warm place. 
7. Brush onto each bun the beaten egg, season with black pepper and sprinkle on the poppy seeds. 
8. Bake for roughly 15-20 minutes until golden brown. Makes approx 12 buns. 

For the dough:

1. 340g plain flour plus a little extra for dusting
2. 250ml milk
3. 45g butter
4. 1 tsp honey
5. 1 tsp dried yeast
6. 1 tsp salt

For the filling:

1. 180g grated mature cheddar

2. 60g salted butter at room temperature

3. 1 heaped tsp marmite

For the topping:

1. 1 beaten egg

2. 1 tsp poppy seeds 

3. 1 tsp black pepper