Laminated Brioche Pesto Buns with Lemon, Parmesan, and Walnut


 
Laminated Brioche Pesto Buns with Lemon, Parmesan, and Walnut - buttery brioche is layered with zesty lemon, basil pesto and cheese, then sprinkled with walnuts and rolled up in to perfect pesto brioche pinwheel rolls. These are the perfect savoury take on a traditional laminated brioche #briocherolls #pestorolls #laminatedbrioche
Laminated Brioche Pesto Buns with Lemon, Parmesan, and Walnut - buttery brioche is layered with zesty lemon, basil pesto and cheese, then sprinkled with walnuts and rolled up in to perfect pesto brioche pinwheel rolls. These are the perfect savoury take on a traditional laminated brioche #briocherolls #pestorolls #laminatedbrioche
Laminated Brioche Pesto Buns with Lemon, Parmesan, and Walnut - buttery brioche is layered with zesty lemon, basil pesto and cheese, then sprinkled with walnuts and rolled up in to perfect pesto brioche pinwheel rolls. These are the perfect savoury take on a traditional laminated brioche #briocherolls #pestorolls #laminatedbrioche
Laminated Brioche Pesto Buns with Lemon, Parmesan, and Walnut - buttery brioche is layered with zesty lemon, basil pesto and cheese, then sprinkled with walnuts and rolled up in to perfect pesto brioche pinwheel rolls. These are the perfect savoury take on a traditional laminated brioche #briocherolls #pestorolls #laminatedbrioche
Laminated Brioche Pesto Buns with Lemon, Parmesan, and Walnut - buttery brioche is layered with zesty lemon, basil pesto and cheese, then sprinkled with walnuts and rolled up in to perfect pesto brioche pinwheel rolls. These are the perfect savoury take on a traditional laminated brioche #briocherolls #pestorolls #laminatedbrioche
Laminated Brioche Pesto Buns with Lemon, Parmesan, and Walnut - buttery brioche is layered with zesty lemon, basil pesto and cheese, then sprinkled with walnuts and rolled up in to perfect pesto brioche pinwheel rolls. These are the perfect savoury take on a traditional laminated brioche #briocherolls #pestorolls #laminatedbrioche
Laminated Brioche Pesto Buns with Lemon, Parmesan, and Walnut - buttery brioche is layered with zesty lemon, basil pesto and cheese, then sprinkled with walnuts and rolled up in to perfect pesto brioche pinwheel rolls. These are the perfect savoury take on a traditional laminated brioche #briocherolls #pestorolls #laminatedbrioche

Hi there! Happy Saturday! I have a wee weekend baking project for you if you need a little something to make tomorrow - these Laminated Brioche Pesto Buns with Lemon, Parmesan, and Walnut! I’m eating one as I type this, getting pretzel salt on the keyboard, and can confirm, still amazing two days after baking.

I have been wanted to make a savoury laminated brioche bun for a while now, since I made these peach dudes a while back. I love the concept of a laminated brioche - it’s really only a couple of extra steps, one extra roll out and a little bit more of the filling, but it makes a huge difference to the end result, giving you a beautifully flaky layered dough.

I was a bit stuck on what to laminate the dough with that wouldn’t be too overpowering, but would still spread nicely, and pesto was the perfect choice. I of course went with my fave jarred pesto from Filippo Berio. They have so many amazing flavours, but this time I went with the Classic Basil, although these buns would work amazingly with any of their other flavours - there’s a sundried tomato, a spicy tomato, and a tomato and ricotta, and they are all so good!

I stuck with my regular brioche recipe, and spiked the dough with a little lemon zest and black pepper, then rolled it out and laminated it with the pesto, and some freshly grated parmesan cheese, mixed with some more lemon zest and black pepper. The whole thing then gets folded up like a letter, locking in the first layer of filling, and then rolled out again, spread with more pesto and cheese, and this time sprinkled with a layer of walnuts before being rolled up into a fat sausage. After a quick spin in the freezer (this step is totally optional but I love how it gives you a clean cut), the dough sausage is cut into thin buns before being risen for a second time, then baked to golden brown perfection. The multiple layers in the bread from the lamination create layers in the bread, which not only look incredibly fancy but makes them really fun to unwind and eat. These are so, so amazing just out of the oven, but almost as good a couple of days later zapped in the microwave and served warm.

This recipe is super super versatile. I encourage you to try different fillings - if you are looking for something else pesto based, this knot uses Filippo Berio’s Tomato and Ricotta. You can switch up the nuts as you like, the potential versions are endless.

A few wee tips:

  • Usually I would roll these guys to about 26”x16” but I got a little excited on the rolling and rolled them to more 28”x13”, which meant I got a fatter sausage and fewer, larger buns (10 rather than 12). Use your judgement as you are rolling out, because sometimes your ratios end up a little off. I cut each bun to 1bout 1.3” (3.3cm) thick, so measure your sausage of dough (I like to trim the ends first), and work out how many you can get from there.

  • I shot these on a smaller tray - ideally you want to bake them on two larger sheet pans.

  • You can also have them all joined together like these buns - just place them close when you cut them rather than have them individual.

  • I like to do the first proof in the fridge - and have recently been experimenting with dough times. If you are fridge proofing, about 5 hours works too if you don’t want to do it overnight. This makes it great to do in one day but still get the benefit of slightly chilled dough, which I find is easier to roll out. This way you can make the dough in the morning (or night before), then roll out as soon as a few hours later. Winner winner.

  • I didn’t eggwash these before I baked them (because I wanted to have the salt on the top for the photos), but you absolutely could and probably should to help them go nice and golden.

 

 

Laminated Brioche Pesto Buns with Lemon, Parmesan, and Walnut

- Makes 10-12 buns -


Inspired by / folding method from Izy Hossack

Brioche Dough
1 envelope (2 1/4 tsp) active dry yeast
200g (3/4 cup plus 1 Tbsp) whole milk, lukewarm
2 Tbsp sugar
565g (3 3/4 cups) all-purpose flour
1 tsp salt
a few turns of black pepper
Zest of 1 lemon
2 eggs, at room temperature
115g (8 tbsp) unsalted butter, at room temperature

Filling
1 x 190g jar of Filippo Berio Classic Pesto
100g Parmesan Cheese, freshly grated (I used Parmigiano Reggiano)
Zest of 2 Lemons
A few turns of black pepper
100g walnuts, medium chop

Egg wash - 1 Egg mixed with 1 Tbsp water (see notes)
Pretzel Salt to finish (Optional)

- PROCESS -

BRIOCHE DOUGH

In a small bowl, combine the yeast, milk, and the sugar. Mix well, and leave to sit for 10-15 minutes, or until foamy.

In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, pepper, and lemon zest. Mix briefly to combine. Add the eggs and foamy yeast mixture to the bowl. Mix on low for 2-3 minutes, until the dough is starting to come together. It may look slightly dry but do not worry - it will mix together nicely in the next steps. Increase the mixer speed to medium, and mix for another 10 minutes, until the dough is soft and smooth. 

Reduce the mixer speed to low, and add the butter a little at a time, waiting until it is fully incorporated into the dough before adding the next piece. This process should take 3-4 minutes. Once the butter is fully incorporated, increase the mixer speed to medium, and mix for a further 5 minutes, until the dough is very soft and smooth. 

Transfer to an oiled bowl, and cover tightly with plastic wrap. Place in a warm spot until doubled in size, approximately 1 - 1 1/2 hours, or in the fridge overnight (see notes)

 

ASSEMBLY

In a small bowl, combine the freshly grated parmesan, lemon zest, and pepper. Turn the dough out onto a lightly floured surface, and roll into a 16”x26”(40cmx66cm). Spread half of the jar of Filippo Berio Classic Pesto over the surface of the dough, and sprinkle with half of the cheese mixture, pressing down lightly to adhere. Fold into thirds like a letter, then roll out again into a 13”x28” (33cmx72cm) rectangle (see notes). Spread with the remainder of the Filippo Berio Classic Pesto, sprinkle with the rest of the cheese mixture, then sprinkle evenly with the walnuts.

Starting on the SHORT side, roll up into a log. Place the log onto a parchment lined baking sheet, lightly cover with plastic wrap, and transfer to the freezer for 20 minutes. Alternatively you can chill it in the fridge for about an hour. If your dough is still quite cold if you did an overnight rest in the fridge, you can skip this step if you like, but I find it helps a lot with keeping a nice tidy spiral.

Line two baking sheet with parchment paper (see notes about putting these all together on one baking sheet). Trim the ends of the log of dough so that they are tidy. Using a very sharp knife, measure the log of dough, and cut into 10 even pieces. Arrange on the two baking sheets, leaving space between for spreading.

Lightly cover the buns with plastic wrap, and place in a warm spot for 45 minutes to an hour, until they are puffy. While the buns are rising, preheat the oven to 350°f / 180°c.

Egg wash the buns if you are egg washing them, sprinkle with pretzel salt, then bake for 30 to 35 minutes, until golden brown. Remove from the oven and allow to cool.

Store leftovers in an airtight container. Reheat in the microwave briefly before eating.

Laminated Brioche Pesto Buns with Lemon, Parmesan, and Walnut - buttery brioche is layered with zesty lemon, basil pesto and cheese, then sprinkled with walnuts and rolled up in to perfect pesto brioche pinwheel rolls. These are the perfect savoury take on a traditional laminated brioche #briocherolls #pestorolls #laminatedbrioche

Thank you so much to Filippo Berio for sponsoring this post! All opinions are my own.

Paris Brest with Brown Butter Streusel, Custard Mousseline Cream and Spiced Apples


 
Paris Brest with Brown Butter Streusel, Custard Mousseline Cream and Spiced Apples. Paris Brest is a round baked choux ring, traditionally filled with a praline mousseline. I have riffed on that slightly, filling it with a custard mousseline, and spiced apples for a seasonal take on a french patisserie classic. #parisbrest #mousseline #custard #spicedapples
Paris Brest with Brown Butter Streusel, Custard Mousseline Cream and Spiced Apples. Paris Brest is a round baked choux ring, traditionally filled with a praline mousseline. I have riffed on that slightly, filling it with a custard mousseline, and spiced apples for a seasonal take on a french patisserie classic. #parisbrest #mousseline #custard #spicedapples
Paris Brest with Brown Butter Streusel, Custard Mousseline Cream and Spiced Apples. Paris Brest is a round baked choux ring, traditionally filled with a praline mousseline. I have riffed on that slightly, filling it with a custard mousseline, and spiced apples for a seasonal take on a french patisserie classic. #parisbrest #mousseline #custard #spicedapples
Paris Brest with Brown Butter Streusel, Custard Mousseline Cream and Spiced Apples. Paris Brest is a round baked choux ring, traditionally filled with a praline mousseline. I have riffed on that slightly, filling it with a custard mousseline, and spiced apples for a seasonal take on a french patisserie classic. #parisbrest #mousseline #custard #spicedapples
Paris Brest with Brown Butter Streusel, Custard Mousseline Cream and Spiced Apples. Paris Brest is a round baked choux ring, traditionally filled with a praline mousseline. I have riffed on that slightly, filling it with a custard mousseline, and spiced apples for a seasonal take on a french patisserie classic. #parisbrest #mousseline #custard #spicedapples
Paris Brest with Brown Butter Streusel, Custard Mousseline Cream and Spiced Apples. Paris Brest is a round baked choux ring, traditionally filled with a praline mousseline. I have riffed on that slightly, filling it with a custard mousseline, and spiced apples for a seasonal take on a french patisserie classic. #parisbrest #mousseline #custard #spicedapples
Paris Brest with Brown Butter Streusel, Custard Mousseline Cream and Spiced Apples. Paris Brest is a round baked choux ring, traditionally filled with a praline mousseline. I have riffed on that slightly, filling it with a custard mousseline, and spiced apples for a seasonal take on a french patisserie classic. #parisbrest #mousseline #custard #spicedapples

Hi hi! So sorry for the quietness around here, I have been working my little butt off on a really fun project which I’m super excited about - a little ebook for Heilala vanilla! They just launched their new range of flavoured extracts, and so I’m doing a wee recipe for each one, along with four vanilla centered recipes. I’m super jazzed about it, but oh man it’s been busy. They will be selling the recipe book on their site, so I will be sure to share once it is available.

I just wanted to pop on here and share this recipe which I worked on a week or so ago - Paris Brest with a Brown Butter Streusel, Custard Mousseline Cream, and Spiced Apples. I had some brown butter streusel and spiced apples that needed using up, and i’ve been eyeing up a few Paris Brest recipes for a while, so here we are. Paris Brest is basically a circle of choux - what you would get if you baked a cruller instead of frying it. It’s tradituonally filled with a praline Mousseline, but I riffed a little on the filling. I topped the unbaked circles of choux with the brown butter streusel and some swedish pearl sugar, baked them off, and then filled them with the spiced apple mix and a custard mousseline cream, which is essentially a German buttercream but with a much higher pastry cream to butter ratio than German, which has lots more butter than pastry cream. I used custard powder for the super nostalgic taste - if you can’t find it in your supermarket you can get it online, but corn starch works great too. We always used to have baked apples for dessert with custard made with custard powder, so this is a slightly fancied up version of those I guess.

This probably seems like a whole load of steps. I promise it’s not - I like to make the pastry cream, streusel and spiced apple the day before, then the next day all you have to do is soften your butter for the mousseline, whip it up, bake off the choux, and assemble the whole thing. It probably seems daunting but lots of it is very easy to make ahead! You could even make the choux ahead of time too if you wanted - they freeze great in an airtight container in the freezer, just take them out 10 minutes or so before you need to fill them. Make sure that they are room temp before you slice them, so they don’t crumble. Happy Choux-ing!

A few wee tips:

  • This makes a lot. Like, 10 Paris Brest a lot. Good news though - everything halves perfectly. But also if you’re going to go to the work of making the choux you might as well use it. If you don’t want to make 10 paris brest, pipe out some cream puffs or something, freeze on the tray, and then store them in an airtight bag. You can bake them directly from the freezer. Baked choux freezes really well too in an airtight container.

  • The Brown Butter Streusel is totally optional - I just love how it gives a little additional crunch texture wise. It lasts a really long time so you can always make more and keep it in an airtight container in your cupboard. It has made it’s way onto so many things already on here - I keep making more to use in recipes, then make a recipe to use it up, etc etc.

  • The mousseline will keep in the fridge once you’ve whipped butter into it, but you might need to re-whip when you bring it back to room temp to get it the right texture. I often get it close to the right temp and then whip it in the mixer and blow torch the side of the bowl. PLEASE be careful if you do this and only do it if you have a metal bowl. Blow torch at your own risk.

  • The swedish sugar isn't necessary, but if you can get your hands on it, it's hugely worthwhile! I just sprinkled a little on the top.

  • I have included an extra 'just in case' egg in the ingredients for the choux. The reason that this is in there, is that sometimes you need to add extra egg to the pastry if necessary. You want the mixture to be at a consistency where if you dip in the beater of the mixer, the batter will form a 'v' shape and eventually break off. If it is too stiff, and breaks off very quickly, you may need to add another beaten egg, and mix again, before performing the test.

  • I bake two trays of Paris Brest at a time, but if your oven can only handle one, save the egg wash and sprinkling step until just before you bake them.

 

 

Paris Brest with Brown Butter Streusel, Custard Mousseline Cream and Spiced Apples

- Makes 10-12 Paris Brest -

Custard Mousseline Cream
165g sugar
90g custard powder or corn starch
225g egg yolks
825g whole milk
1 tsp vanilla bean paste
1/2 tsp salt
50g unsalted butter, cold, cut into chunks
250g unsalted butter, at room temperature

Spiced Apple Filling
900g Apples, peeled, cored, and cut into small cubes
100g Brown Sugar
1 1/2 tsp Cinnamon
1/4 tsp kosher salt
1 tsp vanilla extract

Brown Butter Streusel
160g unsalted butter, cubed
200g Dark Brown Sugar
1 tsp salt
1 tsp vanilla bean paste
230g all-purpose flour

Choux Pastry
125g whole milk
125g water
110g unsalted butter, cubed
5g Kosher Salt
5g vanilla bean paste
15g Sugar
165g All-purpose flour
240g eggs, lightly beaten, plus more if required (see tips) 

1 egg, lightly beaten, for egg wash
Swedish pearl sugar for sprinkling, optional

- PROCESS -

CUSTARD MOUSSELINE CREAM

In a large bowl, whisk together the yolks, sugar and custard powder.

In a medium pot, warm the milk, vanilla paste, and salt until there is movement just around the edges of the milk - do not bring it to the boil. 

Remove the milk from the heat, and, whisking constantly, add half of the milk mixture into the egg and cornflour mixture to temper the egg yolks. Whisk briskly for 30 seconds. Transfer the milk-yolk mixture back to the pot, and return to a medium heat. Whisk constantly until very thick. 

Remove from the heat and whisk in 50g of the butter, mixing well until totally combined. Allow to stand for 5-10 minutes, whisking occasionally. Transfer to a container or bowl and press a piece of plastic wrap against the surface of the pastry cream to prevent a skin forming. Refrigerate until completely chilled.

When you are ready to assemble, place the remaining 250g butter in a stand mixer fitted with the whisk attachment. Whip the butter until it is smooth and creamy. Whisk the chilled pastry cream to help remove any lumps, then add a quarter of the pastry cream at a time to the butter, mixing until combined. Whip the mousseline for a further minute, then switch to the paddle attachment and mix on low for 2-3 minutes to help remove any air.

Transfer to a piping bag fitted with a french star tip such as an ateco #867.

SPICED APPLE FILLING

Place the chopped apples, brown sugar, cinnamon, salt, and vanilla into a medium heavy bottomed saucepan. Cook over medium heat, stirring often, until the apples are tender, approximately 10-12 minutes. Do not worry if it looks dry to begin with - the apples will release some of their moisture as they start to cook down.

Transfer to a container and allow to cool completely. Store in the fridge.

BROWN BUTTER STREUSEL

Preheat the oven to 350˚f / 180˚c. Line a baking sheet with parchment paper. 

Place the butter in a small pan, and place on the stove over medium heat. Heat, stirring occasionally, until the butter has melted. Continue to cook, until the butter begins to foam, smells nutty, and goes a deep golden brown colour. Remove from the heat and place in a medium heatproof bowl. Add the remaining ingredients, and mix well to combine. Using your hands, break up any large lumps. Spread evenly over the baking sheet, and bake until lightly golden and toasty, 10-15 minutes. Remove and allow to cool completely before storing in an airtight container.

PARIS BREST

Preheat the oven to 400˚f / 200˚c. Line two baking sheets with parchment paper. Using a cookie cutter, trace 5 3” (7.5cm) circles on each baking sheet using a pen or a pencil, leaving some room for spreading (about 2” between each), then flip over the baking sheet so that the side with the drawing is facing downward. 

Fit a large piping bag with a large french star piping tip (ateco #867, #868 or
#869).

In a medium pot, combine the milk, water, butter, salt, vanilla bean paste, and sugar. Place over medium heat, and stir until the butter has melted and the mixture has begun to boil. Remove from the heat, and add the flour all at once, mixing quickly with a wooden spoon to combine. The mixture will form a thick paste. 

Return to the heat, and, stirring constantly, cook the mixture for 2 minutes to help dry it out. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for 1 minute to help cool down the mixture. 

With the mixture running on low, slowly stream in the 240g egg. Mix on medium speed for 4 minutes, or until the egg is fully incorporated. Test the consistency of the batter by dipping in the beater and pulling up. If it forms a v which eventually breaks off, you are good to go. If it seems too stiff, slowly add another beaten egg and mix to incorporate. 

Transfer the mixture to the prepared piping bag. Pipe circles of the choux dough, following the guide of the template, applying even pressure and stopping the piping just before you close off the circle. Repeat until you have piped out 10-12 circles.

Lightly brush each Paris Brest with egg wash and sprinkle with the streusel and pearl sugar.

Bake the Paris Brest for 15 min at 400˚f / 200˚c, then turn down the oven to 350˚f / 180˚c, and bake for a further 20 minutes, until the puffs are deeply golden. Remove from the oven and poke a small vent in the side of each using a paring knife or chopstick, to help the steam escape. Place on a cooling rack to cool completely. If baking in two batches, return the oven to 400˚f / 200˚c, and repeat the baking process with the remaining buns.

ASSEMBLY

Once the Paris Brest are cool, slice each in half using a serrated knife. Fill the bottom half of the paris brest with the spiced apple mixture. Pipe a round of mousseline cream onto the top of the apples - you can do this however you like, I piped a continuous round of little circles. Top with the second half of the Paris Brest.

Best eaten on the day that they are made. Store components separately until ready to serve.

Paris Brest with Brown Butter Streusel, Custard Mousseline Cream and Spiced Apples. Paris Brest is a round baked choux ring, traditionally filled with a praline mousseline. I have riffed on that slightly, filling it with a custard mousseline, and spiced apples for a seasonal take on a french patisserie classic. #parisbrest #mousseline #custard #spicedapples

Cream Cheese and Milk Chocolate Stuffed Buns


 
Cream Cheese and Milk Chocolate Stuffed Buns - sweet, soft white bread is filled with creamy milk chocolate and cream cheese, then brushed with butter and sprinkled with cinnamon sugar, then baked to golden chocolate perfection. #chocolatebuns #creamcheese
Cream Cheese and Milk Chocolate Stuffed Buns - sweet, soft white bread is filled with creamy milk chocolate and cream cheese, then brushed with butter and sprinkled with cinnamon sugar, then baked to golden chocolate perfection. #chocolatebuns #creamcheese
Cream Cheese and Milk Chocolate Stuffed Buns - sweet, soft white bread is filled with creamy milk chocolate and cream cheese, then brushed with butter and sprinkled with cinnamon sugar, then baked to golden chocolate perfection. #chocolatebuns #creamcheese
Cream Cheese and Milk Chocolate Stuffed Buns - sweet, soft white bread is filled with creamy milk chocolate and cream cheese, then brushed with butter and sprinkled with cinnamon sugar, then baked to golden chocolate perfection. #chocolatebuns #creamcheese
Cream Cheese and Milk Chocolate Stuffed Buns - sweet, soft white bread is filled with creamy milk chocolate and cream cheese, then brushed with butter and sprinkled with cinnamon sugar, then baked to golden chocolate perfection. #chocolatebuns #creamcheese
Cream Cheese and Milk Chocolate Stuffed Buns - sweet, soft white bread is filled with creamy milk chocolate and cream cheese, then brushed with butter and sprinkled with cinnamon sugar, then baked to golden chocolate perfection. #chocolatebuns #creamcheese
Cream Cheese and Milk Chocolate Stuffed Buns - sweet, soft white bread is filled with creamy milk chocolate and cream cheese, then brushed with butter and sprinkled with cinnamon sugar, then baked to golden chocolate perfection. #chocolatebuns #creamcheese

Hi hi! I am coming at you with a super fun new segment that I’m really excited about - #fomobaking! While we were in Alaska with Bake from Scratch (best trip EVER), Brian, Becky and I decided that it would be really fun to take a new recipe and all put our own spin on it. And so here we have our first installment - a take on the Chocolate buns that we ate while we were at Two Sister’s Bakery in Homer. They are super simple but crazy delicious - it’s basically a big handful of chocolate shoved inside a piece of what they call their “white trash dough”, which is then rolled up, sprinkled with sugar, and baked to doughy, chocolatey perfection.

We each put our own spin on these bad boys - Becky made a S’mores bun, Brian filled his with caramelised banana and chocolate, and I went for a milk chocolate and cream cheese situation. I did a bulk supermarket order a while back and thought I ordered 3lbs of packets of cream cheese, only to discover when it arrived that I had ordered just one giant brick of cream cheese, so this was a great way to at least make a little dent in it. I love anything cream cheese and chocolate, and these guys certainly went down a treat.

The dough for these guys is super, super easy. We riffed on the Two Sister’s original white trash dough - I switched out the water for milk, and played around with the ratios of flour to liquid a little, and subbed in a little melted butter, but it’s a basic white dough that is super versatile to work with. I did an overnight rise on mine, but there is no need to do that if you don’t want to - it would work perfectly done all on the same day. Because the dough isn’t super enriched like a brioche dough, which is stuffed full of egg and butter, the rise on these is nice and quick, which makes them super quick to whip up.

You want to really stuff these guys with the filling (here is the original recipe from Two Sisters), but be aware that you may get a little bit of a blowout if you stuff them too full or have the filling too close to the edge. You can spread out the filling a little, taking it almost to the edge, leaving just a little seam for tucking the dough under to form a roll. The filling does sink down a little during the rising and baking process, especially with the cream cheese, so you may have a little bubble just above the filling but I promise that it won’t affect the taste. I have made just a few tweaks to how they were made when I shot them, the main one being that I’m going to get you to have the cream cheese at room temp rather than fridge cold, and spread it out a little more than I did, which should give you more of an even distrubution. Aside from that, the recipe here is exactly the same as how I shot them.

Feel free to play around with filling! If you feel like there isn’t enough chocolate, feel free to add more, if you want more cream cheese then go for it. These would be so good with maybe a jam filling in them too, or even a peanut butter and chocolate situation - they are super easy to make, so I can’t wait to have a play around with ideas.

We would love for you to use the hashtag #fomobaking if you make these buns so that we can see everyone’s results - I can’t wait for the next installment of Fomo Baking!

A few wee tips:

  • Becky’s version of these is here, and Brian’s version is here!

  • I did an overnight rise on these, but an hour or so at room temp works too. I like to use a clear bowl and mark on the side with a marker or tape where it is up to so that I know when it has doubled, or I use one of these bowls for most of my bread and I know that when it hits the plastic wrap on the top, we are good to go!

  • I made 10 rolls here, but if you would like them to be a little smaller, then divide the dough into 12. You may need to increase the amount of cream cheese and chocolate for the filling.

  • If you would like more chocolate, by all means, add more in!

  • If you don’t like cinnamon these would be great sprinkled just with some regular sugar, or some swedish pearl sugar.

 

 

Cream Cheese and Milk Chocolate Stuffed Buns

- Makes about 12 buns -

Bread Dough
275g wholemilk, lukewarm
2 Tbsp sugar
2 1/4 tsp active yeast
450g all-purpose flour
1 tsp vanilla bean paste
1 1/2 tsp salt
1 Tbsp honey
45g melted and cooled butter

Filling
150g cream cheese, at room temperature, divided into 1 Tsbp portions
220g milk chocolate, chopped

Cinnamon Sugar
50g sugar
2 tsp cinnamon
tiny pinch of salt
About 25g melted butter to brush
 

- PROCESS -

BREAD DOUGH

Place the lukewarm milk, 1 Tbsp of the sugar, and the yeast in a medium sized bowl, and stir to combine. Leave for 10-15 minutes, or until foamy.

In the bowl of a stand mixer fitted with the dough hook attachment, remaining sugar, flour, vanilla bean paste, salt, honey, and butter.

Add the milk mixture to the dry ingredients, and mix on low for 2-3 minutes to bring the dough together. Increase the speed of the mixer to medium, and mix for a further 5 to 10 minutes until the dough is smooth and elastic. Shape into a ball and place into a lightly oiled or buttered bowl.

Cover the bowl with plastic wrap and place in a warm place until doubled in size, 45 minutes to an hour. 

FILLING AND ASSEMBLY

Turn the dough out onto a lightly floured surface. Divide the dough into 10 balls by weight, and shape into balls by cupping your hand and using it to shape the balls by using the counter to create tension. Place under plastic wrap or a clean tea towel and leave to relax for 10 minutes.

Line a sheet pan with parchment paper. To shape the buns, take a ball of dough and flatten it with your hand, then using a rolling pin or your hands, make it in to a circle about 3 inches in diameter. Place a tablespoon of cream cheese in the surface, spreading out a little toward the edges, then top with a handful of the chopped chocolate. Pinch together the dough at the bottom and then turn it over (seam side down), and roll around in your cupped hand again to form it into a bun. Place it on the prepared sheet pan.

Repeat the process with the remaining buns, ensuring you leave adequate space between each on the sheet pan. Loosely cover with a tea towel or plastic wrap and leave to rise for a further 45 minutes to an hour. While the buns are rising, preheat the oven to 350°f / 180°c.

Brush the buns with melted butter and sprinkle with cinnamon sugar. Bake for 15 to 20 minutes, or until the buns are golden brown (check on the bottoms to make sure that they are brown too).

Remove from the oven and allow to cool on the sheet pan for 5 minutes, then transfer to a cooling rack to finish cooling.

Serve slightly warm or at room temperature. Best eaten on the day that they are made. Zap leftovers in the microwave before eating.

Cream Cheese and Milk Chocolate Stuffed Buns - sweet, soft white bread is filled with creamy milk chocolate and cream cheese, then brushed with butter and sprinkled with cinnamon sugar, then baked to golden chocolate perfection. #chocolatebuns #creamcheese