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If ever there was a dessert power couple, my fiancé and I are it. While I am the sweet tooth fiend who insists on going over-the-top with delicious sugary things, he is a chocolate-maker with 25 years experience as a pastry chef. When we’re not baking, he’s making chocolate and I’m eating it – a perfect relationship really. But I’ve always wondered if we would’ve ended up together without our mutual love of food and baking? That’s exactly what Knorr asked when they created this cute video (which has now gone viral) where they matched strangers according to their favourite flavours:

Interesting right?! Now I’m sure you’re wondering, “I love ALL food! I can’t pick a favourite!” – I’m totes with you on that one, but let’s be honest, we all have one or two foods we could eat until the end of time. The fact that you’re here, reading this, most probably means that that food is cake, chocolate, carbs or all of the above but just incase, Knorr made this cute little quiz so you can find out for sure. So what’s my flavour profile? Well, no surprises here:

Cheesy Prosciutto and Sage Pull-Apart Bread

Makes 1 loaf

500g flour

50g sugar

5g salt

75g butter, softened

2 eggs and 2 egg yolks

10g instant dry yeast

75ml lukewarm milk (or water)

½ sachet KNORR Three Cheese Sauce Mix

150g mozzarella cheese (or any other cheese), grated

100g butter, softened

3 cloves garlic, crushed

sea salt and cracked black pepper

12 slices prosciutto (or any other cured ham)

12 sage leaves, plus extra for sprinkling

Grease and line a 30cm standard loaf tin. Make the dough by placing all the ingredients in a mixing bowl (I use a stand mixer to make it easier) and combine until a soft dough forms. Knead the dough for 8-10 minutes or until it’s smooth and springs back when poked with a finger. Cover the dough and leave to rise in a warm place until doubled in size (about 1 hour). In the meantime, make the flavoured butter by mixing the butter, garlic, salt and pepper in a bowl and mix to combine. Set aside. Knock down the dough and knead it lightly to press out the air then roll out into a 20x30cm rectangle. Spread the dough with the flavoured butter. Cut into 7cm squares. Stack the squares on top of each other, layering with a sprinkling of mozzarella cheese, prosciutto and sage leaves in between then place the stacked squares on their side into the loaf tin. Cover loosely with cling wrap and allow to rise in a warm place (an oven preheated to 50 degrees with the door ajar and a baking tray filled with water works well) until doubled in size. Preheat the oven to 160C (conventional, 180 fan-forced) and bake for 20-30 minutes until golden. Turn out immediately then allow to cool slightly before serving warm.