I can’t pronounce it, but I can eat it! Incredibly delicious! This recipe is from a cookbook of breads from around the world. These buns are sold from street stalls as warm snacks. The sealed bread bundles envelop an amazing melted creamy cheese filling. My husband, son, and I were blown away with their goodness…and they are so cute. I am making them again tomorrow!
2/3 cup warm milk (about 110°)
1 pkt (2¼ tsp) dry yeast
2 Tbl butter, softened
2 cups bread flour
1 tsp salt
2 cups grated sharp white cheddar cheese
8 oz havarti, cut in cubes
1 egg, beaten
salt & freshly ground black pepper
In large bowl of mixer, sprinkle yeast over warm milk. Let yeast get foamy. Add butter, flour, and salt. Knead. Place in oiled bowl, cover and let sit in warm place to doubled in bulk about 1 hour. Mix filling ingredients together. Turn dough onto lightly floured surface, divide into 6 equal pieces. Roll each piece to a 6″ diameter circle, place 1/6 of filling into center of dough circle. Gather up edge of dough all around filling, twist to seal and form a topknot.
Place in Demarle Round Mold on Perforated sheet or the recipe calls for a Yorkshire pudding tin. Texas size muffin tray would probably work or make smaller bundles and use regular muffin tray. Cover and let rise in warm place about 20-30 minutes.
Preheat oven to 350°. Whisk an egg and brush over each bundle. Bake for 25-30 minutes, until golden brown. Cool in tray for 2-3 minutes, then move to wire rack. Serve warm while cheese is melted.
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If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.