Giant Cheese and Vegemite Scroll Recipe (2024)

Giant Cheese and Vegemite Scroll Recipe (1)

I was once asked to describe Vegemite to a North American. I thought about it, firstly trying to compare it to something that they might be familiar with. The main spreads that I could think of were peanut butter, jam or Nutella. But Vegemite? Well we're sort of on our own there (apart from the British and their Marmite).

Giant Cheese and Vegemite Scroll Recipe (2)

I ended up describing Vegemite as a salty, yeasty spread which admittedly isn't the best sell. I don't mind the stuff but if I go for a spread, it's usually peanut butter. Vegemite is however always in our pantry because Mr NQN likes it and because I like cooking with it. Much like coffee which I don't drink it that often love to cook with. Go figure.

Many countries have an item that is palatable to their own tastes but not necessarily to others. For Japan it's nattō, for us it's Vegemite, for the south of America it's perhaps grits. These all generally don't translate to those outside the culture. I once saw a television host give actor Rob Lowe some Vegemite to try and the poor soul spread it as thick as peanut butter. The clue for him, which alas he did not heed, was the audience tittering with laughter as he spread it thick and dark. Vegemite is really best spread with lots of butter.

Giant Cheese and Vegemite Scroll Recipe (3)

Because I'm obsessed with either tiny or gigantic things, I decided this Australia Day I would try and make a giant cheese and Vegemite scroll. It would be ideal for when you don't know exactly how many people you will be feeding. There are plenty of recipes out there for cheese and Vegemite scrolls but most use self raising flour while I wanted to use yeast as I wanted it more bready than cakey. I also wasn't as taken with the idea of straight Vegemite and cheese and wanted to use Vegemite in the same way that I would eat it - with lashings of butter.

Giant Cheese and Vegemite Scroll Recipe (4)

I wasn't sure if it would work the first time but I was deliriously happy that it did. The scroll held its shape once held in by the tin and the enormous bread was just under 30cms/12 inches in diameter. The texture was pillowy soft and I also loved the serendipitous striking pattern of the layers once I cut into it. In terms of taste, it was just the right balance of Vegemite, butter and cheese and I kept cutting off slices of for myself.

Luckily, it's monster sized or Australia Day party sized! Because you just don't know how many people you might feed or might take seconds or thirds ;)

So tell me Dear Reader, do you like Vegemite? And have you ever cooked with it? And given the choice between Vegemite, peanut butter, jam or Nutella, what do you most often reach for?

Looking for more Australia Day recipes?

Try

Lamington Tiramisu

Caramel Lamington Map of Australia

Giant Cheese and Vegemite Scroll Recipe (5)

Giant Cheese & Vegemite Scroll!

Did you make this recipe? Share your creations by tagging @notquitenigella on Instagram with the hashtag #notquitenigella

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Print Recipe

An Original Recipe by Not Quite Nigella

Preparation time: 30 minutes

Waiting time: 90 minutes

Cooking time: 25 minutes

  • 2.5 cups strong bread flour
  • 2 teaspoons active dry yeast
  • 1 teaspoon sugar
  • 3/4 cup lukewarm water
  • 1 egg, beaten
  • 50g/1.7ozs butter, melted
  • 1/2 teaspoon salt
  • 200g/7ozs shredded cheese
  • 2 tablespoons Vegemite
  • 60g/2.12ozs. butter, softened
  • 1 egg yolk for egg wash

Tip: I keep my yeast in the freezer as I can never get through the canister before the best before date.

Giant Cheese and Vegemite Scroll Recipe (6)

Step 1 - Place the flour, yeast, sugar, water, egg and butter (but not salt) in the bowl of an electric mixer fitted with a dough hook and knead for 4 minutes until elastic. You can also do this by hand by mixing it together and kneading it by hand for 8 minutes until elastic.

Giant Cheese and Vegemite Scroll Recipe (7)

Step 2 - Shape the dough into a ball and place back into the bowl. Cover with cling film and leave in a warm, draught free area of the kitchen. Allow to rise for 30 minutes. Meanwhile mix the Vegemite and additional butter together, weigh the cheese out and spray a 24cm/9.6inch pie tin with oil spray.

Giant Cheese and Vegemite Scroll Recipe (8)

Step 3 - Punch down the dough and then knead in the salt for about 1 minute. Roll out to a long rectangle as thin as the dough will allow. Mine was about 50cmsx30cms. Spread with the Vegemite and butter mix and then top with the grated cheese.

Giant Cheese and Vegemite Scroll Recipe (9)

Step 4 - Using a knife slice the dough once inch apart into strips. Roll the first piece up into a scroll and then join it to the next strip and continue rolling it up against the other strips continuing on where the last piece of dough left off until you've used up all the dough.

Giant Cheese and Vegemite Scroll Recipe (10)

It's fairly easy until you get to the last quarter of dough - in that case I press the cheese against the dough and lift up the strips and pat them against the large coil of dough. Place on the greased tin and allow to rise in a warm place for 60 minutes.

Giant Cheese and Vegemite Scroll Recipe (11)

Step 5 - Preheat oven to 180C/350F. Whisk the egg yolk and add a teaspoon of water if it is too thick. Brush the top of the risen scroll with the egg wash and then bake in the oven for 20 minutes. If it is getting too brown, cover with foil sprayed with oil so that it doesn't stick to the scroll. You don't want it burning or getting too brown as the cheese gets dry and crunchy. Bake for another 10 minutes and then remove from oven. Serve warm.

Giant Cheese and Vegemite Scroll Recipe (12)

Published on 2014-01-21 by Lorraine Elliott.

Giant Cheese and Vegemite Scroll Recipe (2024)

FAQs

Can you freeze Bakers Delight Vegemite scrolls? ›

Absolutely! You can freeze Bakers Delight Cheesymite Scrolls for future enjoyment. When stored correctly, you can keep them in the freezer for up to 3 months.. To thaw, leave them at room temperature for a bit or warm them in the oven for a fresh-out-of-the-oven experience.

What is a scroll food? ›

A cheesymite scroll is a savoury Australian baked food commonly found at Bakers Delight and Brumby's bakeries, as well as at Australian supermarkets. It consists of a spiral of baked bread similar to a pain aux raisins with Vegemite and cheese in place of raisins. Cheesymite scrolls are also home-baked.

What does Vegemite taste like? ›

Vegemite has a complex flavor that is profoundly savory and hyper-rich in umami; it almost has a meaty flavor like demi-glace or rich stock. This yeasty byproduct of brewing is an extremely condensed flavor. Think of it like a bouillon paste — extremely salty and savory.

Is Vegemite healthy? ›

Vegemite is rich in Folate, which can help prevent birth defects in babies; Riboflavin, which may help reduce the frequency of migraines; Niacin, which can help reduce “bad” cholesterol, improving heart health and Thiamine which plays an important role in the growth and function of the cells in the body.

Do cheese scrolls need to be refrigerated? ›

A blend of grated cheddar and mozzarella cheese is lovely! The scrolls can be stored in a refrigerated, airtight container for up to 2 days. Alternatively, they can be frozen, in an airtight container, or resealable bags, for up to 3 months.

What flour does Bakers Delight use? ›

Bakers Delight use wheat based flour, therefore all products contain gluten. We pride ourselves on baking our bread from scratch everyday using raw ingredients.

What is mighty Cheese? ›

Wrestling Cheese (or Mighty Cheese) was an illusion built by Henry Bates for P. T. Selbit in 1910. The Cheese was more a fun stunt than an actual illusion. The Cheese was a round disc over a foot in diameter and half a foot thick, painted in such a way that it looked like a giant wheel of cheese sealed in wax.

How many calories in a spoonful of Vegemite? ›

One 5 gram (approximately 1 teaspoon) serving of Vegemite contains: Calories: 9.

How many calories are in one piece of toast with Vegemite? ›

Vegemite on toast: 94 calories.

What do Australians call cinnamon rolls? ›

The names 'cinnamon scroll' and 'cinnamon roll' are used interchangeably – Australians calling them scrolls and Americans using the term 'roll'. Some say that can tell a cinnamon scroll apart from a cinnamon roll by the presence, or absence, of frosting.

What is an old scroll? ›

A scroll, or rotulus, or roll, is a length of papyrus, leather, parchment, or paper, on which writing is preserved and which is stored in a rolled form. It is most often made by fastening several pieces together, with glue, thread, or thongs.

What are the ingredients in Vegemite? ›

Vegemite is made of brewer's yeast, a by-product of beer production, and vegetable extract, to which are added salt, malt extract, and a range of B vitamins including niacin, thiamine, and riboflavin. It has a dark-brown colour and is the consistency of a firm jelly.

Is Marmite and Vegemite the same thing? ›

So what is the difference between Vegemite and Marmite? Both offer a rich source of Vitamin B complex, are consumed in a similar way and have an intense flavour that you either love or hate. Vegemite, however, contains some different ingredients and has a thicker texture compared with Marmite.

How is Vegemite made? ›

Produced since the early 1920s, Vegemite is created from leftover brewers' yeast extract, a byproduct of beer manufacturing. Producers add various vegetable flavors and spices. The final product is a dark brown spread similar in texture to peanut butter.

Does Marmite have a secret ingredient? ›

Currently, the main ingredients of Marmite are glutamic acid-rich yeast extract, with lesser quantities of salt, vegetable extract, spice extracts and celery extracts, although the precise composition is a trade secret.

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