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Twisty Marmite Swirls


It all started with a longing for Marmite tart, an old childhood treat my mother used make. But it would take many years of living in France – making mental notes of every mouthwatering pastry I sampled – before this old South African classic got its long-overdue makeover. In my mind, the Marmite tart was always destined for greater things; all it needed was a new outfit. And so, I made a brown bread dough, rolled it out, slathered it in a layer of Marmite-butter sauce with cheddar on top, rolled it up, dissected it and gave it a good twist. The result is a deliciously twisty, swirly, savoury bun that goes just as well with a sprinkle of kaiings as it does with a bowl of hearty, warming, winter soup.



for the bread dough

600 g (1070 ml) wholewheat flour

10 ml sugar

10 ml salt

1 x 10 g packet instant yeast

360 ml lukewarm water

for the Marmite and cheese filling

70 ml Marmite spread

70 g (75 ml) butter, melted

350 g mature white cheddar cheese, grated

for the kaiings

1 kg deboned pork rashers


for the bread dough

Place the flour, sugar, salt and yeast in the mixing bowl of a electric mixer fitted with a hook attachment.

Add the water and mix until a dough forms, then knead the dough for 10 minutes.

Rub a little canola oil in a clean mixing bowl and place the dough inside. Rub the top of the dough with a drizzle of oil. Cover with a damp kitchen towel and let the dough rise until double in volume. The time it takes to double in size depends on how warm it is. Be patient and check the dough regularly.

Once doubled in volume, take the dough out of the bowl and divide it in four.


for the Marmite and cheese filling

Mix the Marmite and melted butter until well mixed. On a floured surface, roll the dough into a long rectangle. Spread the mixture onto each rolled-out piece of dough.

Sprinkle the cheese on top, then roll the dough up lengthwise. Using a sharp knife, cut the log in half along its length, leaving one end uncut.

Start twisting the two strands around each other, trying to keep the open layers exposed so the cut ends remain on top. Spray four small round saucepans (the volume of the pots are 350 ml). Shape the braided dough and place in the saucepans. Let the breads rise for about 30 minutes.

Heat the oven to 180 °C and brush the breads with the beaten egg, then pop it in the oven. Bake for 45 minutes. To test whether they are ready, knock on the tops of the breads. If you hear a hollow sound, your bread is baked. Serve warm with butter and kaiings.

for the kaiings

Dice the pork into small cubes. Heat a large saucepan and place the diced pork in the saucepan. Fry them on a relatively high heat, stirring every now and then until they start to brown.

Lower the heat and continue to fry until golden and crispy. This could take about one and a half hours. When ready, drain the kaiings on a square of kitchen towel. 

Rediscover the Marmite legend at marmite.co.za and follow Marmite South Africa on Instagram and Facebook.

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