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Bovril Sandwich Muffins
Makes: 24 Muffins Temperature: 180 °C / 350 °F
Preparation Time: 1 Hour 25 minutes Baking Time: 20 – 30 minutes
Ingredients
Dough:
| 500 | g | Cake flour (3 ½ Cups) |
| 5 | ml | Salt (1 tsp) |
| 15 | ml | Sugar (1 Tbsp) |
| 10 | g | Anchor Instant Yeast (1 packet) |
| 320 | ml | Lukewarm water (1 ⅓ Cups) |
| 30 | ml | Olive oil (2 Tbsp) |
Filling:
| 40 | ml | Margarine (2 Tbsp + 2 tsp) |
| 30 | ml | Bovril (2 Tbsp) |
| 10 | ml | Garlic and Herb spice |
| 200 | g | Cold meat, chopped |
| 300 | g | Cheese, grated |
Method
- In a mixing bowl, combine the cake flour, salt and sugar. Add the Anchor Instant Yeast and mix.
- Mix the lukewarm water and oil together, then add to the flour mixture to form a soft dough.
- Knead the dough for 10 minutes until smooth and elastic. Place the dough on a lightly floured surface and cover with greased plastic and leave to rest for 10 minutes.
- On a lightly floured surface, knock the dough down. Using a rolling pin, roll out the dough into a rectangle and divide into 24 smaller rectangles.
- Spread margarine over the surface of each rectangle, followed by Bovril, Garlic and Herb spice, cold meat and grated cheese.
- Roll each rectangle into a log. Bring the 2 ends together to form a ring and pinch the ends to seal. With the ring facing you, slice lengthwise halfway through and open the cut half to form a rose shape and place into the muffin pan. Repeat for the rest of the dough. Cover with greased plastic and allow to rest for 15-20 minutes. Bake in a preheated oven at 180 °C / 350 °F for 20 – 30 minutes, until golden brown. Remove from the oven and allow to cool for 5 minutes before serving.
