03 January 2013,22:25 by

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Serves :

Preparation Time :
4 hours

Cooking Time :
35 minutes

Preparation Method :

  • Mix the flour, sugar and salt in a bowl and rub in the oil or butter.
  • Heat the liquid to body temperature. Mix the yeast with some of the warm liquid and add it to the flour.
  • Make a soft dough, adding the rest of the liquid. Knead well for about 10 minutes.
  • Place the dough in a bowl, cover it with a large polythene bag, and leave it in a warm place to rise until double in bulk for 3 hours.
  • Remove the dough from the bowl, knead it for a few minutes. Divide the dough into two portions and roll out the portions into rectangles.
  • Mix all the filling ingredients together, season to taste and spread on the rectangles.
  • Roll the rectangles like Swiss rolls, place seam side down on a greased and floured baking tray.
  • With a sharp, floured knife make one deep cut along the length of each roll so the layers open out slightly.
  • Quickly twist the two rolls together, cut sides on top; stick both the ends in place with a little water and brush the top with beaten egg.
  • Allow them to rise again until double in size. Brush with egg again, and bake in a hot oven, 200° C (400° F), for 30 - 35 minutes.
  • Remove from the oven and cool a little; serve warm.


  • 600 grams flour
  • 2 tablespoons powdered sugar
  • ½ teaspoon salt
  • 2 tablespoon butter
  • 200 ml milk and water mixed
  • 2 tablespoons fresh yeast (commercially available)

For the filling

  • 200 grams cheese, grated
  • 2 teaspoons garlic (lasan), ground
  • 1 teaspoon mustard powder
  • 2 teaspoon oregano (commercially available)
  • 1 egg to bind
  • Salt and pepper to taste
  • 1 egg, beaten, to brush the bread

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