Western•indulgent

Parmesan and Cheddar Stuffed Buns

Makes 30 to 35 buns

Ingredients

Quantities are shown as originally provided.

1
Add 600 ml milk and 2 eggs in a mixing bowl
2
Add 1kg bread flour
3
Add 50g sugar and 2 tsp salt
4
Add 14g instant yeast
5
Mix everything at low speed for about 5 mins until all starts to come together
6
Add 80g butter a little at a time
7
Knead for about 10-15 minutes till dough leaves side of the bowl
8
Take a small piece of the dough and stretch it for the window pane test
9
If the stretched dough doesn’t break it’s ready
10
If it breaks, knead for another few minutes and do a re-test
11
Lightly oil the bowl and the top of the dough and set aside for about 1 hour to rise
12
Divide the dough into portions of 50g each
13
Mix shredded parmesan and cheddar cheese in equal amount in another container
14
Roll a piece of 50g dough flat
15
Put about a Tbsp of shredded parmesan and cheddar cheese on the dough and wrap and seal firmly
16
Roll into a ball with the palm of the hand on the rolling board
17
Arrange rolled dough on a baking tray and set aside to double in size
18
Bake in oven at 180C for 10 mins until lightly golden brown
19
Remove tray from oven and lightly brush the top of each bun with melted butter
20
Put some shredded cheese or sesame seeds on top of each bun
21
Put tray back into oven and bake for another 5 mins until cheese has melted