These savoury cheesy garlic buns are stuffed with mozzarella and cheddar, topped with a rich herby garlic butter.
I make 10 buns with this recipe. you can make your bakes however large you want however the timings are accurate for baking 10 buns.
Ingredients
For the bread bun:
- 350-500g plain flour
- 15g granulated sugar
- 1 packet (7g) yeast
- 15g milk powder
- 1 tsp salt
- 200ml milk
- 1 egg
- 60g salted butter
- 1 egg to make eggwash
- 100g grated cheddar
- 100g grated mozzarella
For the Garlic butter:
- 60g salted butter
- 2 tbsp garlic puree
- 1 tsp dried chives
- 1 tsp dried parsley
Method:
- Start by combining your 350g flour, granulated sugar, yeast, milk powder, salt, milk and egg. Knead for 15 minutes, adding more flour to prevent the dough becoming sticky.
- Cut your butter into cubes and then knead into your dough one by one. Knead for another 15 minutes until your dough passes the ‘windowpane’ test.
- Place your dough in a bowl and cover with a tea towel. Prove for 90 minutes until doubled in size.
- Divide your dough into 10 small balls, and stuff with cheese, pinching the balls firmly shut so they are sealed. Place on trays and cover with tea towels and prove for 60 minutes.
- Preheat your oven to 180C. Brush your buns with egg wash and bake for 15-20 minutes until dark golden in colour.
- Microwave your butter until melded and then add garlic purée, thyme and parsley. Stir to combine and spread over the top of your buns. Enjoy immediately or simply reheat in the oven to enjoy later!
Tips: I like to store my buns in the refrigerator, and eat them after air frying for 5-10 minutes. If refrigerated, these bakes taste best when consumed within 5 days. They can also be frozen :).
If you give my recipe a try, please consider leaving me some feedback or sending me a picture of your bake! You can contact me @sliceoflifeizzy on instagram and Snapchat.