These cheesy rings are best eaten fresh, but can also be frozen for later.
MAKES 12 RINGS
250 g/9 oz/1⅔ cups plain (all-purpose) flour
¼ tsp salt
¾ tsp easy-blend (active dry) yeast
2 tbsp granulated sugar
1 egg, beaten (reserve 1 tbsp)
25g/1 oz/¼ stick butter, melted about 100 ml/31⁄2 fl oz/scant 1⁄2 cup milk
75 g/2¾ oz mature (sharp) dry cheese (such as Parmesan, Edam or Grana Padano), very finely grated
Combine the flour, salt, yeast and sugar in a large bowl. Add the beaten egg, butter and milk, then mix with a spatula to moisten the dry ingredients. Use a heavy-duty mixer fitted with a dough hook to knead thoroughly until smooth and supple. Alternatively, turn out onto a floured surface or a non-stick silicone mat and knead until smooth and supple. Bring together in a ball and return to the bowl. Cover the bowl with cling-film (plastic wrap) or a damp tea towel (dish towel) and set aside in a warm, draught-free place until doubled in size.
Knock back the dough and knead in the grated cheese. Divide into 12 pieces. Shape each piece into a rope about 25–30 cm/10–12 in long, then shape into a ring with an overlap of about 3 cm/1¼ in. Pass your hand through the ring and roll the overlapping part with your fingers to seal it neatly and securely. Place the rings on 2 greased baking sheets, spacing them well apart. Cover loosely with cling-film and leave in a warm, draught-free place for about 20 minutes.
Meanwhile, preheat the oven to 200°C/400°F/Gas Mark 6.
Bake for 8–12 minutes, or until golden brown. Cool on a wire rack.
Eat on the day of baking, or freeze as soon as they are cool.
The featured recipe is from Warm Bread and Honey Cake by Gaitri Pagrach-Chandra
