450g strong white bread flour
7g sachet of fast action dried yeast
1 1/2 tsp salt
1 tsp caster sugar
2 tbsp olive oil, plus extra.
300 ml warm water
Large onion, finely chopped
150 grams mature cheddar, grated
Measure the flour, yeast, salt and sugar into a large bowl, stir to combine.
Stir in the oil and about three quarters of the water, working the mixture until it forms a dough, gradually adding more water as required.
Tip the dough out onto a floured surface and knead for ten minutes, until soft and stretchy. Pop the dough into a large bowl, greased with olive oil and cover with oiled cling film. Leave the dough to prove in a warm place for 1-2 hours (I use my airing cupboard!).
Meanwhile, fry the onions in a little olive oil until golden and caramelised, set aside to cool.
When the dough has doubled in size, give it a couple of punches, to knock the air out, and tip it out onto a floured surface. Roll out the dough to a large rectangle (about 12” by 16”), scatter over the fried onions and cheese. Roll the dough up, like a Swiss roll, starting with a long edge. Slice into 12 pieces and arrange, cut side up, in a lined baking tray, about an inch apart. Cover and pop back in a warm spot for another half hour or so, until doubled in size again.
Uncover and pop the whirls into a preheated oven, 180 c for 35 mins approx, until golden brown.