✨ Makes 6 ✨

Ingredients ✍️

• 410g Kraft mac ‘n’ cheese

• 24 spring roll wrappers

• 3 eggs, whisked

• 2 cups grated mozzarella

• 1 cup tomato sauce, optional

Method ✍️

1. Preheat the oven to 180°C. Line a large tray with baking paper.

2. Make the mac ‘n’ cheese according to packet directions, then set aside to cool.

3. Lay two spring roll wrappers onto a large chopping board. Brush the egg wash over them, then overlap two of the edges to make one big rectangle.

4. Lay another two spring roll wrappers over the top for extra strength.

5. Place three large tablespoons of mac ‘n’ cheese onto the pastry, then top with a generous sprinkle of mozzarella. Brush the edges with egg wash, then fold in the edges and roll up tightly.

6. Lay the chiko rolls onto the baking sheet. Brush with egg wash and spray generously with spray oil. Place into the oven and bake for 18-25 minutes or until golden brown and crispy.

7. Place the chiko rolls onto the serving plate, alongside the tomato sauce. Enjoy!

Ingredients ✍️

• 8 slices white bread

• 50g soft butter

• 2 large packets rainbow Nerds

• 1 litre vanilla ice cream

Method ✍️

1. Cut the crusts of the bread and eat or discard.

2. Butter the bread slices on one side.

3. Pour the Nerds onto a plate.

4. Press the buttered bread slices into the Nerds.

5. Scoop one cup of ice cream onto a slice of fairy bread.

6. Top with the fairy bread lid. Repeat to make four sandwiches.

7. Serve immediately. Enjoy!

Use Warm Milk To Bloom

The milk needs to be warm enough to activate the yeast, but not so hot that it kills it.

The ideal temperature is between 37–43°C. If you don’t have a food thermometer, just make sure the milk feels barely warm to the touch — about body temperature, so it shouldn’t feel hot.

Rest Dough At Warm Temps

Yeast needs warmth for the dough to rise and cold temps slow this down. Place your milk mixture in the warmest spot in your kitchen while it’s blooming, and do the same later when proofing the dough.

If your kitchen’s chilly, simply turn the oven on low and set the bowl down nearby.

Knead With Minimal Flour

Once you start kneading your proofed dough, it’ll become nice and sticky.

Use as little extra flour as possible, just enough to stop sticking. The wetter the dough, the softer the rolls. Knead for about 10 minutes until smooth and springy.

Shape Dough Into Rectangle

Once your dough is proofed, roll it out into an even rectangle. Use a bench scraper or spatula to square off the edges as you go.

Aim for a consistent thickness, somewhere between 1.25cm and 2cm, depending on how thick you want your rolls.

Chill Before Cutting

If your rolled dough isn’t holding its shape or feels too soft to slice, pop it in the fridge for 10 minutes.

If needed, use dental floss to cut perfect spirals. Unlike knives, floss won’t squish the dough.

Proof Again Before Baking

Let your rolls proof again for 40 minutes before baking — it’s essential for fluffy, airy buns.

After baking, let them cool for about 10 minutes before icing so you get a nice and even glaze, not melted icing.