Ingredients

• 200ml Milk
• 60ml Water
• 1 Egg
• 300g Mozzarella Cheese
• 170g 'Nduja
• 50g Mozzarella Cheese
• 50g Cheddar Cheese
• 20g 'Nduja
• Fresh Basil Leaves as needed
• 7g Active Dried Yeast
• 350g Bread Flour
• 1 teaspoon Caster Sugar
• 3 tablespoons Olive Oil
• 1 teaspoon Garlic Powder
• 1 teaspoon Salt
• 1 tablespoon Unsalted Butter

Tools

• Oven
• Chef Patissier XL
• Springform pan - 9 x 3"
• Easywarm bowl
• Lightly floured surface

Method

1. Grease a clean springform pan then set aside
2. Attach Dough Tool
3. Add milk, water and active dried yeast to the EasyWarm Bowl
4. Knead with splashguard fitted - 5 min, 7, Stir 1
5. Then add bread flour, caster sugar, olive oil, egg, garlic powder and salt to the EasyWarm Bowl
6. Knead with splashguard fitted - 5 min, Speed 1
7. Remove Dough Tool
8. Prove with splashguard fitted - 1 hr, 2
9. Transfer dough to lightly floured surface
10. The dough will be very wet; you will need to use a scraper and have extra flour for dusting
11. Pull the edges of the dough into the centre
12. Divide into 8 equal pieces
13. Take one ball of dough, flatten into a circle using the palms of your hands
14. Repeat this action with the rest of the dough
15. Fill with mozzarella cheese and 'nduja
16. Add an eighth of the ingredients into the middle of each piece of dough
17. Fold the edges of the dough around the filling, press firmly to seal the final fold
18. Turn the filled dough ball over so that the seams face down
19. Place the dough ball under the palm of your hand
20. Gently apply a little pressure and rotate your hand slowly bring your fingers inward, to make a roll shape
21. Transfer shaped dough to springform pan
22. Repeat with the rest
23. Cover with kitchen towel
24. Prove - approx 45 min
25. Pre-heat oven - 190°C
26. Brush with unsalted butter
27. Sprinkle with mozzarella cheese, cheddar cheese and 'nduja
28. Bake - 25 min, 190°C
29. Let cool slightly
30. Garnish with fresh basil leaves
31. Serve

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