Cheese-Filled Seeded Buns – Light and airy golden buns with a gooey cheese filling and a crisp seed topping — the ideal breakfast or anytime snack.
Required Ingredients:
🏷️ For the scalded dough (tangzhong):
- 🌾 1½ tbsp flour (15 g)
- 🥛 ⅓ cup + 1 tbsp milk (100 ml)
🏷️ For the main dough:
- 🌾 2½ cups flour (300 g)
- 🥛 ⅓ cup + 1 tbsp milk (100 ml)
- 🧀 2 tbsp cream cheese (40 g)
- 🍞 2½ tsp dry yeast (6 g)
- 🍬 1 tbsp sugar (18 g)
- 🥚 1 egg (yolk for the dough, white for brushing)
- 🧈 1½ tbsp butter, room temperature (20 g)
- 🧂 1 level tsp salt (10 g)
🏷️ For the filling and topping:
- 🧀 3.5 oz semi-hard cheese, cut into small cubes (100 g)
- 🌻 sesame seeds, sunflower seeds, poppy seeds (for topping)
- 🥛 a little milk (for brushing)
- 🧈 a little melted butter (for brushing the baked rolls)
Instructions:
🏷️ Preparing the tangzhong:
- Mix the flour with the milk in a small saucepan.
- Cook over low heat, stirring constantly, until it thickens to a pudding-like consistency.
- Let it cool slightly.
🏷️ Preparing the dough:
- Place the flour in a large bowl and make a well in the center.
- Add the yeast, sugar, and warm milk, then let rest for 5 minutes to activate.
- Add the tangzhong, cream cheese, egg yolk, and salt, then knead until the dough becomes smooth.
- Add the softened butter and continue kneading until fully absorbed.
- Cover and let the dough rise until doubled in volume.
🏷️ Shaping and baking:
- After rising, deflate the dough and divide it into 28 equal pieces.
- Fill each piece with a cube of cheese and seal the edges well.
- Dip each roll first into the egg white, then into the mixed seeds.
- Arrange them in a loaf pan (14×6 in / 35×15 cm) and let rise for 30 minutes.
- Brush with milk and bake in a cold oven at 340°F (170°C), without convection, until fully golden.
- Once baked, brush the hot rolls with a little melted butter.
Enjoy! 🧀🍞🌻
