Cheesy Soft Bun

After they are baked, the cheese would ooze out from the bun.

Baking in the oven.

A slit that shows the cheese filling of each bun.

I have been pretty lazy for the past one week. My mind had lots of ideas, as to what to bake. As I flipped through the recipe books, this cheese bun caught my attention. It's much easier than what I thought.

The bun is great when you eat it fresh and warm. As it is Mozzarella cheese, the cheese that ooze out to the top will gets harden once it's cooled. However, I warm the bun the next morning in parchment and foil for couple of minutes, and it's nice and soft again.
Bread Flour 200g
Dried Yeast 4g
Warm Water 100ml
Salt 3g
Sugar 20g
Unsalted Butter 20g
Egg 20g
Mozzarella Cheese (shredded) 120g
Sugar (optional)
1. Except cheese, mix all ingredients and knead to get a smooth and springy dough.
2. Cover the dough with wet towel and let it raise in warm place for 60 minutes or till ti's double the volume.
3. Bring dough onto work top , and give it a gentle knead. Cut the dough into 8 equal portions, cover the dough and let them rest for about 5 minutes.
4. After the 5 minutes rest. Roll each dough flat and wrap in the cheese. (each cheese portion is 15g).
5. Place all the filled dough onto baking tray, and have the last raise for 28 minutes. Slit the top of each dough before baking. Bake them at 200'c for 15 minutes.
6. Cool the buns on wire rack after baking. If you like the bun to be sweet cheese buns, you may sprinkle some sugar on top.


WendyinKK said…
This buns looks really interesting.
Too bad I don't have a bread maker, and I'm lazy to knead bread. Too tiring.
Cosy Bake said…

YOu hv a stand mixer? I use stand mixer to do the kneading. it works very well.
sokeleng said…
This bun taste so good. Just little bit on the soft side, due to I have let the dough fermented for too long. Mixture of cheddah and mozzarella cheese were used in this recipe to enhance the cheesy flavour. The trick of making a delicious cheese bun is to sprinkle great amount of caster sugar on top of the bun. My husband used to say without sugar the bun taste too savoury. Some people may have problem to adapt the saltiness of cheese. Always give the buns multiple times of egg wash by using pastry brush , it will yield very nice top crust with golden brown colour without being hard.

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