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
500g
strong white flour, plus extra to dust
7g
sachet fast-action dried yeast
200g
Red Leicester cheese, coarsely grated
300ml
milk
Oil, to grease
75g
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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
