Method

  • Makes 15

    1. Make up your dough by mixing together the Macphie Softie®, flour, sugar, egg, water and yeast for 10-15 minutes on middle speed (conventional mixer) or 2 minutes on slow speed and 6 minutes on fast speed (spiral mixer).
    2. The temperature of the dough should be 27°C (80°F).
    3. Use the butter to laminate the dough.
    4. Once you have done your 3 book turns, rest the dough for 3 hours or overnight.
    5. Pin out to 3mm and cut the dough into squares of 4 inches x 4 inches.
    6. From opposite corners diagonally place the prosciutto and asparagus then the grated gruyere.
    7. Fold over the other 2 corners and wrap them tight using the Macphie Plant-based Glaze to stick them together.
    8. Prove for 1 hour.
    9. Spray with Macphie Plant-based Glaze and bake at 180°C (356°F) for 30 minutes.
    10. Once baked spray again with Macphie Plant-based Glaze.

Ingredients

  • 1000g flour 
  • 100g Macphie Softie® 
  • 100g sugar 
  • 125g egg 
  • 375g water 
  • 21g dried yeast or 60g fresh yeast 
  • 500g butter
  • 60 asparagus 
  • 15 slice prosciutto 
  • 375g grated gruyere 
  • Macphie Plant-based Glaze