Once cool, store in an airtight container for up to 2 days.
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Yields:
12 serving(s)
Prep Time:
30 mins
Cook Time:
25 mins
Total Time:
55 mins
Cal/Serv:
240
Ingredients
500 g strong white flour, plus extra to dust
7 g sachet fast-action dried yeast
200 g Red Leicester cheese, coarsely grated
300 ml milk
Oil, to grease
75 g pickled jalapeño slices, patted dry and roughly chopped
Directions
Step 1In the bowl of a freestanding mixer fitted with a dough hook, or in a large bowl with a wooden spoon, mix the flour, yeast, 150g cheese and 1tsp salt. Add the milk and mix to make a dough.
Step 2Knead on medium speed for 5-8min, until smooth and elastic. Alternatively, tip dough on to a lightly floured work surface and knead by hand for 10min. Return to a large, greased bowl (if needed), cover and leave to rise in a warm place for 11⁄2hr, or until doubled in size.
Step 3Lightly grease a 20 x 30cm roasting tin that’s at least 4cm deep. Scrape the dough on to a lightly floured work surface and gently knead in the chopped jalapeños. Shape into 12 equal balls (weigh for best results).
Step 4Arrange in the greased tin (the balls should be only just touching). Cover with greased clingfilm, oil-side down, and leave to rise in a warm place for 45min, or until noticeably puffed. Preheat oven to 180°C (160°C fan) mark 4.
Step 5Sprinkle over the remaining 50g cheese and bake for 25min, or until deep golden. Leave to cool in the tin for at least 20min, before serving with butter, if you like.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
