Ham and cheese buns
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28 rates
Preparation : 20 min
Cooking : 20 min
Total time : 2 h 10 Rest : 1 h 30
6 buns
125 ml of semi-skimmed milk
21 g of fresh baker's yeast
250 g of plain flour
1 tsp of sugar
1 egg
1 tsp of salt
40 g of soft butter
40 g of gruyère
100 g ham
1 egg yolk
5 ml of semi-skimmed milk
Associated products
RECIPE STEPS
1
Add the milk and the fresh baker's yeast into the metal bowl. Run the programme.
- 125 ml of semi-skimmed milk
- 21 g of fresh baker's yeast
Expert
02:30 / 3 / 37°C
2
Add the flour followed by the sugar, the whole egg, salt and finally the butter (cut into pieces) into the bowl.
Run the programme.
- 250 g of plain flour
- 1 tsp of sugar
- 1 tsp of salt
- 40 g of soft butter
Bread/Brioche
02:00 / 5 /
3
The programme will stop after about one minute. If needed, you can press Auto to finish the programme.
4
Transfer the dough into a deep dish. Cover it with a damp cloth and leave to rest at room temperature for 1 hour 30 minutes.
Make sure it is away from any draughts.
5
Preheat your oven to 180°C. Add some flour to your hands.
Knock back the dough and divide it into 6 equal portions.
On a floured work surface, roll out the pieces of dough to create circles about 10 cm in diameter.
6
Place a small amount of grated cheddar cheese and ham (cut into strips) in the centre of each of the dough circles. Fold the edges towards the center and weld them by pinching the dough.
Turn the stuffed dough over and roll them lightly in the palms of your hands to obtain a ball.
- 40 g of gruyère
- 100 g ham
7
Transfer the buns onto a baking tray covered with baking paper and brush them with the egg yolk mixed with the milk.
Leave them to sit for 20 minutes.
- 5 ml of semi-skimmed milk
- 1 egg yolk
8
Bake for 30 minutes.
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