Ingredients
2 cups apple juice
½ cup plain flour
10g (1½ sachets) instant dried yeast
3 cups baker's flour
2 free-range eggs
2 free-range egg yolks
50g caster sugar
2 tsp fine salt
60g unsalted butter, softened
1 Tbsp extra virgin olive oil
4 beef sausages, broken
1 red onion, finely diced
4 cloves garlic, minced
½ bunch thyme, finely chopped
¼ cup dried or fresh breadcrumbs
¼ cup tomato relish
¼ bunch parsley, finely chopped
300g mozzarella, grated
Method
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Grease an oven tray. Pour juice into a small saucepan and set over high heat. Boil rapidly until reduced to ¾ of a cup. Set aside to cool, the mix with plain flour and yeast. Stand for 5 minutes, until bubbly.
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Combine baker's flour, eggs, yolks, sugar, salt and yeast mixture in the bowl of an electric mixer, fitted with a dough hook. Beat on medium for 2 minutes. Add butter, 1 tsp at a time, then mix to a smooth dough. Cover bowl with plastic wrap. Set aside in a warm place for 45 minutes, until doubled in size.
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Meanwhile, heat olive oil in a large frying pan over medium heat. Cook sausage meat, onion, garlic and thyme, stirring and breaking up sausage meat as it cooks, until mixture begins to stick to the bottom of the pan. Remove from heat, then stir in breadcrumbs, relish and parsley. Set mixture aside to cool.
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Turn dough onto a lightly floured bench and roll into a 60 x 30cm rectangle. Spread cold sausage mixture and mozzarella on top. Starting at the long edge, roll up tightly into a log. Cut into 12 even rounds. Arrange on prepared tray, cut side down. Cover with a clean tea towel and set aside for 45 minutes, until doubled in size. Preheat oven to 180 degrees C fan-forced (200 degrees C conventional). Bake for 25-30 minutes, until golden. Cool on a wire rack before serving.
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Rob Palmer
