Method

Using a stand mixer…
Using the dough attachment, mix through the flour, sugar, salt and yeast then leave aside for a sec. Grab a little pot and pour in the milk and water then heat on the stove until warm and just about bubbling. Turn the mixer on low and slowly pour in the warm milk water. Once it’s combined, turn up the dial a little and leave to work its magic for 6-8 minutes or until a smooth dough has formed. Drizzle a large bowl with some olive oil and plop the dough in, covering it in the oil. Cover with a tea towel and leave on your bench while you pour a wine.

By hand…
In a large bowl, combine the flour, sugar, salt and yeast then leave aside for a sec. Grab a little pot and pour in the milk and water then heat on the stove until warm and just about bubbling. Make a well in your flour bowl and little by little pour in the warm milk mixture, stirring until you have a wet but formed dough mixture. TIP: take off your rings. Scatter some flour onto your bench top and kneed the dough (this activates the gluten meaning it won’t be a rock once baked) for about 8-10 minutes. You want a smooth ball of dough that is slightly elastic. Drizzle the bowl you used earlier with a little olive oil and plop the dough in, covering it in the oil. Cover with a tea towel and leave on your bench while you pour a wine.

Onions…
Melt the butter in a pot and add the onions. Sweat out over a low heat for 15-20 minutes or until super soft and translucent then add the remaining ingredients. Leave to bubble away stirring regularly for about 30 minutes or until thick and jam like. Turn off the heat and leave to come to room temperature.

Back to the dough…
After an hour or two the dough should have doubled in size so plop out onto a floured surface and roll into a large rectangle about a 1cm thick. Scatter the now cooled onions on top followed by the cheese then – starting from the top end – roll toward you till you have a big log. Cut your scrolls 5-10am thick then place upward on a lined baking tray. Turn on your oven to 180 and leave the scrolls to rise once again while your oven comes to temp then bake for 20-30 mins or until golden brown!