Cheese, Spring Onion, and Chive Brioche Buns


 
Cheese, Spring Onion, and Chive Brioche Buns - fluffy brioche is rolled out thin, then spread with a cheese sauce filling, sprinkled with spring onion and chives, and rolled up into a tight spiral. It is then cut up into buns, snuggled into a skillet, and baked to golden perfection. The perfect savoury bun! #cheesebuns #cheeserolls #cheeseandchive
Cheese, Spring Onion, and Chive Brioche Buns - fluffy brioche is rolled out thin, then spread with a cheese sauce filling, sprinkled with spring onion and chives, and rolled up into a tight spiral. It is then cut up into buns, snuggled into a skillet, and baked to golden perfection. The perfect savoury bun! #cheesebuns #cheeserolls #cheeseandchive
Cheese, Spring Onion, and Chive Brioche Buns - fluffy brioche is rolled out thin, then spread with a cheese sauce filling, sprinkled with spring onion and chives, and rolled up into a tight spiral. It is then cut up into buns, snuggled into a skillet, and baked to golden perfection. The perfect savoury bun! #cheesebuns #cheeserolls #cheeseandchive
Cheese, Spring Onion, and Chive Brioche Buns - fluffy brioche is rolled out thin, then spread with a cheese sauce filling, sprinkled with spring onion and chives, and rolled up into a tight spiral. It is then cut up into buns, snuggled into a skillet, and baked to golden perfection. The perfect savoury bun! #cheesebuns #cheeserolls #cheeseandchive
Cheese, Spring Onion, and Chive Brioche Buns - fluffy brioche is rolled out thin, then spread with a cheese sauce filling, sprinkled with spring onion and chives, and rolled up into a tight spiral. It is then cut up into buns, snuggled into a skillet, and baked to golden perfection. The perfect savoury bun! #cheesebuns #cheeserolls #cheeseandchive
Cheese, Spring Onion, and Chive Brioche Buns - fluffy brioche is rolled out thin, then spread with a cheese sauce filling, sprinkled with spring onion and chives, and rolled up into a tight spiral. It is then cut up into buns, snuggled into a skillet, and baked to golden perfection. The perfect savoury bun! #cheesebuns #cheeserolls #cheeseandchive
Cheese, Spring Onion, and Chive Brioche Buns - fluffy brioche is rolled out thin, then spread with a cheese sauce filling, sprinkled with spring onion and chives, and rolled up into a tight spiral. It is then cut up into buns, snuggled into a skillet, and baked to golden perfection. The perfect savoury bun! #cheesebuns #cheeserolls #cheeseandchive

I think we all know by now my intense love for swirly bread. I developed a killer brioche recipe a few years back, and it sneaks its way onto here at least once a month - in doughnuts, babka, fancy knots, buns, rolls, pull-apart bread, you name it, it’s probably lurking around here somewhere. The thing I love the most about brioche is how versatile it is. You can switch up the filling or ingredients slightly, change up the baking or frying method, and you have a whole new recipe.

Today I am sharing the recipe for these Cheese, Spring Onion, and Chive Brioche Buns. These first came about when I was testing for another recipe and was left with a batch of brioche dough in the fridge. I also happened to have a batch of cheese sauce from another recipe test, so I combined them, and the result was magical. These are just essentially a savoury version of the cinnamon roll - enriched dough is spread with a chilled cheese sauce filling, sprinkled with spring onions (scallions for those in the US) and chives, and then rolled into a tight spiral and snuggled up in a skillet. They kind of taste like the pizza rolls that we grew up on as kids that we used to get from the supermarket. They are great on their own, or amazing served alongside a soup for an easy meal. The cheese sauce filling is also perfect for using up the weird odds and ends of cheese you have in your fridge (or is that just me). Either way, swirly bread is the best, and I think this is a recipe you are going to love. Enjoy! x

A few wee tips:

  • The great thing about the cheese sauce in this recipe is that you can use whatever you like in it - I usually have a whole range of cheese in my fridge, so use whatever you have! Just make sure that the total amount of cheese is the same as the weight in the recipe (250g).

  • The cream cheese in the recipe really helps to smooth out the filling.

  • Ideally the cheese sauce needs to be chilled overnight, but no worries at all if you don’t have time for that- just place it into a shallow container or bowl, chill for 20 min in the freezer, give it a good stir, then place in the fridge to continue chilling. Ideally make it before you get started on the bread dough so that it has as much time to chill as possible.

  • I like making my brioche dough the night before sometimes - it means that it’s super easy to roll out if it’s a little cooler, and it breaks up the tasks, making it a little more manageable.

 

 

Cheese, Spring Onion, and Chive Brioche Buns

- Makes 9 buns -

Bread Dough
1 envelope (2 1/4 tsp) active dry yeast
250g (1 cup) whole milk, lukewarm
2 Tbsp (25g) sugar
565g (3 3/4 cups) all-purpose flour
1 tsp salt
2 eggs, at room temperature
90g (6 tbsp) unsalted butter, at room temperature

Cheese Sauce Filling
30g unsalted butter
2 Tbsp all-purpose flour
300g (1 1/4 cup) whole milk
Salt and Pepper to Season
100g sharp cheddar, grated
75g gouda, grated
75g parmesan cheese, grated
70g cream cheese, at room temperature
1 tsp wholegrain mustard

Filling
2 Spring onions (scallions), finely chopped
3 Tbsp finely chopped fresh chives, plus a little more for garnish

Egg wash - 1 egg whisked with 1 Tbsp water
Pretzel salt for finishing (optional)

 

- PROCESS -

BREAD DOUGH

In a small bowl, combine the yeast, milk and 1 Tbsp of 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, and remaining 1 Tbsp sugar. 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. Alternatively the first rise can be done overnight in the fridge.

 

CHEESE SAUCE FILLING

In a medium pot, melt the butter, and then add the flour, whisking well to combine. Cook, for 1-2 minutes over medium heat, or until the mixture is bubbly and foaming slightly. Remove from the heat, and, whisking constantly, add the milk. Whisk well to combine, then return to the heat and cook for a further 4-5 minutes, whisking continuously, until the mixture has thickened. Season well with salt and pepper. Remove from the heat and add the sharp cheddar, gouda, parmesan, and the cream cheese, and mix well to incorporate, continuing to stir until the cheese is melted. Add the wholegrain mustard and stir well.

Transfer to an airtight container, and press a piece of plastic wrap directly on the surface of the cheese sauce. Place in the refrigerator until completely cool, 3-4 hours or ideally overnight.

ASSEMBLY

Turn out the dough onto a lightly floured surface, and roll to a 18”x20” (45cmx50cm) rectangle. Spread with the cheese sauce filling, and sprinkle with the spring onions and chives. Starting with the short edge, roll up the dough into a tight spiral. Press lightly on the seam to seal.

Lightly grease a 10” cast iron skillet or springform pan. Using a sharp bread knife and a ruler, cut the log of dough into 9 2” pieces. Arrange in the skillet, leaving room between for rising.

Lightly cover the skillet with plastic wrap, and place in a warm spot for 45 minutes to an hour, until puffy. About 20 minutes before the buns are finished rising, preheat the oven to 350°f / 180°c. Brush the tops of the buns with egg wash, and sprinkle with pretzel salt.

Bake the buns for 30 to 35 minutes, until they are golden brown on top and register 200°f / 95°c internal temperature.

Remove from the oven and sprinkle with additional chives. Serve warm or at room temperature - reheat briefly in the microwave before eating to help freshen up.

Cheese, Spring Onion, and Chive Brioche Buns - fluffy brioche is rolled out thin, then spread with a cheese sauce filling, sprinkled with spring onion and chives, and rolled up into a tight spiral. It is then cut up into buns, snuggled into a skillet, and baked to golden perfection. The perfect savoury bun! #cheesebuns #cheeserolls #cheeseandchive

Rhubarb Sticky Buns with Vanilla Bean Mascarpone Frosting


 
Rhubarb Sticky Buns - Brioche Spiked with vanilla, filled with rhubarb quick jam, and finished with a vanilla bean mascarpone frosting. #stickybuns #rhubarb #vanillabean #cloudykitchen
Rhubarb Sticky Buns - Brioche Spiked with vanilla, filled with rhubarb quick jam, and finished with a vanilla bean mascarpone frosting. #stickybuns #rhubarb #vanillabean #cloudykitchen
Rhubarb Sticky Buns - Brioche Spiked with vanilla, filled with rhubarb quick jam, and finished with a vanilla bean mascarpone frosting. #stickybuns #rhubarb #vanillabean #cloudykitchen
Rhubarb Sticky Buns - Brioche Spiked with vanilla, filled with rhubarb quick jam, and finished with a vanilla bean mascarpone frosting. #stickybuns #rhubarb #vanillabean #cloudykitchen
Rhubarb Sticky Buns - Brioche Spiked with vanilla, filled with rhubarb quick jam, and finished with a vanilla bean mascarpone frosting. #stickybuns #rhubarb #vanillabean #cloudykitchen
Rhubarb Sticky Buns - Brioche Spiked with vanilla, filled with rhubarb quick jam, and finished with a vanilla bean mascarpone frosting. #stickybuns #rhubarb #vanillabean #cloudykitchen
Rhubarb Sticky Buns - Brioche Spiked with vanilla, filled with rhubarb quick jam, and finished with a vanilla bean mascarpone frosting. #stickybuns #rhubarb #vanillabean #cloudykitchen
Rhubarb Sticky Buns - Brioche Spiked with vanilla, filled with rhubarb quick jam, and finished with a vanilla bean mascarpone frosting. #stickybuns #rhubarb #vanillabean #cloudykitchen
Rhubarb Sticky Buns - Brioche Spiked with vanilla, filled with rhubarb quick jam, and finished with a vanilla bean mascarpone frosting. #stickybuns #rhubarb #vanillabean #cloudykitchen
Rhubarb Sticky Buns - Brioche Spiked with vanilla, filled with rhubarb quick jam, and finished with a vanilla bean mascarpone frosting. #stickybuns #rhubarb #vanillabean #cloudykitchen
Rhubarb Sticky Buns - Brioche Spiked with vanilla, filled with rhubarb quick jam, and finished with a vanilla bean mascarpone frosting. #stickybuns #rhubarb #vanillabean #cloudykitchen

I spent a while to think about something fun or witty to say here, but all I can think of is how hot it is here, how I have a ridiculous amount of things to do (don't we all - I hate people who complain about how busy they are but just let me for one quick sec), and how i'm happy and also sad that bunny, our perfect wee foster cat has potentially found her forever home! I am so happy for her - the people adopting her couldn't be more perfect, but i'm also not so secretly gutted to be saying goodbye to her. She came to us as a scared little nugget who wouldn't leave her bed in her socialisation crate for two weeks, and over the last three months, with a load of hard work, has transformed into the most perfect little weirdo! I don't think saying goodbye will ever get easier, but i'm going to stop talking about it now because it's making the computer screen a bit blurry. 

Something that is fun and maybe witty though - these rhubarb sticky buns! Cinnamon buns / morning buns / sticky buns / scrolls / whatever you like to call them, are my favourite type of bread to make. I love how versatile the dough is (I use my fave brioche dough, which can be used for doughnuts, babka, burger buns etc), how you can fill them with anything you like, and also how it's totally acceptable to load them up with icing.  

I figured I might as well make the most of rhubarb season still being in full swing, so I made a batch of brioche dough, spiked with a little vanilla bean paste (more on that later), then filled it with a super simple rhubarb vanilla bean compote. Once they had rested for their second proof and been baked off, I finished them with a vanilla bean mascarpone frosting, which I deliberately left on the slightly less sweet side to really let the rhubarb shine through.  These are probably some of the best buns i've made - they rival the chelsea buns which are possibly my forever faves. The rhubarb is tart, the brioche fluffy, and mascarpone should be put on / in everything forever and ever. 

These buns had a triple dose of vanilla bean paste in them - in the dough, the filling and the frosting. I used my very fave vanilla from an amazing New Zealand company called Heilala Vanilla. Not only are they a NZ company run by the most incredible people breaking into the international market, but they have a very special story, one which makes me very proud to use their product, and super excited to share with you guys! 

Tonga, which is a country in the South Pacific made up of a chain of small islands, was hit insanely hard by a cyclone in 2002, greatly damaging their economy and infrastructure. The Ross Family planted a small vanilla plantation as an aid project - a way to inject some money and employment back into the community. Since their first harvest, with the growth of the use of vanilla in commercial and home kitchens, they have gone on to partner with growers all over Tonga, injecting money back into the Tongan economy, specifically in relation to providing women with jobs, and providing kitchens all over the world with responsibly sourced, organically grown Vanilla. You can read more about their story here.

Their story is special, but the Vanilla is also INSANE. I use it in almost everything I make (it gets used a bit like salt - goes in everything), and I can't recommend it enough. If you would like to try it, you can purchase on Amazon, or we are giving away four sets of a year's supply of vanilla (12 jars) - two here on the blog, and two over on Instagram!

All you have to do is make sure you are subscribed to my mailing list (the wee box on the side!), and then leave a comment letting me know what your favourite thing to make with vanilla is! Competition is open until 8pm on the 29th July, 2018, and is open to US residents only. Oh, and make these buns. Because they are bomb. 

A few wee tips:

  • Prepare the rhubarb compote ahead of time, or before you start to make the dough, so that it has time to cool before you spread. 
  • Want to make these for breakfast? The first proof can be done overnight in the fridge! 
  • I deliberately left the frosting a little on the not so sweet side - feel free to adjust if you think it needs a little more icing sugar. 
  • The brioche dough may feel hard to roll out at first. If you find it is springing back on you, give it 5 minutes to relax before rolling. The rolling and cutting process will feel sloppy and look messy, but once the buns are in their baking tray you can nudge them back into shape a little. They also look much better once they have risen / baked - promise! 
  • These don't have to be made with rhubarb - any type of quick jam in the filling will work! You may just need to bear in mind that the sugar in the frosting may need adjusting.
  • The weight for the rhubarb is the weight of the chopped rhubarb - so you need 750g prepared.
 

 

Rhubarb Sticky Buns with Vanilla Bean Mascarpone Frosting

- Makes about 12 -

Rhubarb Quick Jam
750g Rhubarb (chopped weight), trimmed and chopped into approx 2" pieces
375g granulated sugar
Pinch Salt
1 tsp Vanilla Bean Paste
 

Brioche Dough
1 envelope (2 1/4 tsp) active dry yeast
1 cup (240ml) whole milk, lukewarm
4 Tbsp sugar
3 3/4 cups (565g) all-purpose flour
1 tsp salt
2 eggs, at room temperature
1 tsp vanilla bean paste
90g (6 tbsp) unsalted butter, at room temperature

Vanilla Bean Mascarpone Frosting
225g Mascarpone
225g cream cheese, at room temperature
1 tsp vanilla bean paste
100g Powdered sugar, sifted

 

- PROCESS -

RHUBARB QUICK JAM

Combine the rhubarb, sugar, and salt in a medium saucepan. Heat over medium heat, stirring frequently, until the mixture comes to the boil. Reduce the heat slightly, and cook for a further 10-15 minutes, stirring often, until thick and jammy. Remove from the heat and allow to cool before stirring in the vanilla bean paste. Set aside to cool completely. Store in a jar in the fridge until ready to use.

BRIOCHE DOUGH

In a small bowl, combine the yeast, milk and 2 Tbsp of 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, and remaining 2 Tbsp sugar. Mix briefly to combine. Add the eggs, vanilla, 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. 

ASSEMBLY AND BAKING

Lightly grease a 9" x 13" baking dish or pan. Turn the brioche dough out onto a lightly floured surface, and pat into a rectangle. Roll out to a 24" x 18" rectangle, using a bench scraper to help keep the edges square. 

Spread the rhubarb quick jam evenly over the surface of the dough, and, starting with a short end, roll the dough up into a tight sausage. Cut the sausage into 2" lengths (I find cutting the whole thing in half, then each half into two, and then each quarter section into 3 works best). If your sausage is not 24" long (lol), measure the length first before you cut, and divide the length by 12 so your pieces are even. 

Arrange each bun in your prepared baking dish. Cover with plastic wrap and leave to rise in a warm spot for 45 min to an hour, or  until they have gone puffy, and when lightly poked, your finger leaves a slight indentation that bounces back. This second proving time will depend on the weather - it will go much quicker in warmer climates.

Toward the end of the second proof, preheat the oven to 350˚f / 180˚c. 

Remove the plastic wrap, and bake the buns for 35-45 minutes, or until golden brown (finished internal temp of 200˚f). If you think they are browning too quickly, tent with foil after 20 minutes. While the buns are baking, make the vanilla bean mascarpone frosting. 

Remove the buns from the oven, and allow to cool for 15 min before frosting generously with the frosting.

VANILLA BEAN MASCARPONE FROSTING

Place all ingredients in the bowl of a stand mixer fitted with the whisk attachment. Whip until smooth and fluffy. Taste and adjust sugar content if necessary.

Spread generously over the buns. Serve immediately.

Store leftovers in an airtight container. Briefly rewarm before eating.

Rhubarb Sticky Buns - Brioche Spiked with vanilla, filled with rhubarb quick jam, and finished with a vanilla bean mascarpone frosting. #stickybuns #rhubarb #vanillabean #cloudykitchen

Thank you so much to Heilala Vanilla for providing me with the vanilla for this post and the giveaway! 

Pesto and Feta Scrolls


 

Aside from the fact that I am next level Jet lagged, we just got home from the best holiday! There was a wedding, (and a wedding cake!), lots of walking, shopping, and swimming in the Lake. Lots of food happened too - mainly stone fruit pies and far too many doughnuts. Its was so amazing having people there to eat it rather than me having to force it upon everyone that I meet. It always sucks a little saying goodbye to everyone as NZ is so so far from NYC, but we are going home for the month of February to escape the gross winter so at least I have that to look forward to! Goodbyes are dumb but I'm really looking forward to getting back to my kitchen where I know where everything is. I have lots of exciting things coming up which I can't wait to share with you! 

In other news, how about these scrolls? The amazing thing about scrolls is that you can literally fill them with whatever you would like! The original recipe is for raspberry jam buns, and is from Julia Turshen's "Small victories". I found the recipe online, then ordered the book half way through making these, so it should be waiting for me when I get back! I love the idea of only needing one good dough recipe that you can adapt to whatever you feel or have in the house - both sweet and savoury. This would be amazing filled with a cinnamon and nut mix, or raisins, or you could spread a tomato sauce on it and then top with salami and cheese for a pizza scroll kind of situation. 

My take on them is a simple pesto and feta combo, which is one of my absolute faves. The salty feta stands up really well against the fresh pesto. I have made my own pesto here, but you could totally use jarred if you like! If you haven't tried making your own pesto before I highly recommend it - it's super simple and lasts for ages! I always make it in bulk and have a big jar in the fridge ready to throw into dressings, onto pizza or over pasta. 

I used a cast iron baking dish to bake these in but it would work just as well with them snuggled together on a baking tray, just ensure that you allow room for them to rise when arranging the rolled up dough.

 

 

 

Pesto and feta scrolls
- Makes 12 -

Adapted from 'Small Victories'

Scroll Dough
3/4 cup (180ml) warm whole milk, or water
1 Tbsp Sugar
1 envelope (2 1/4 tsp) dry yeast
1 egg
3 1/4 cup (390g) All purpose flour, plus more for dusting
1 tsp Kosher salt
4 Tbsp (55g) unsalted butter, at room temperature

Filling
8 oz (225g) feta cheese, crumbled
2 packed cups basil leaves, washed and patted dry
1/3 cup (45g) nuts (I use pine nuts but walnuts, almonds or pecans also work well) 
1/2 cup (50g) grated parmesan cheese
1 clove of garlic
1 cup (240ml) Olive oil
Salt and pepper to taste 

Egg wash
1 egg
1 Tbsp water

 

- PROCESS -

PESTO
Place Basil, nuts, parmesan and garlic in a blender or food processor. With the motor running, slowly add the oil until the consistency is a little more runny than a thick paste - you may not need all of the oil. Season to taste. Transfer to a container and set aside. I like to do this step while the dough is proofing.

DOUGH
In a small glass bowl, warm the milk in the microwave, or in a pan on the stovetop, until it is just warm to the touch. Add the yeast and sugar, and let sit for 5 minutes until it begins to foam on the top. 

In the bowl of a stand mixer fitted with a dough hook, combine the flour and salt and mix lightly to combine. Crack the egg into the milk and yeast mixture, and whisk with a fork to combine slightly. Add to the flour mixture, along with the butter. 

Mix on low for approximately 6-7 minutes, or until the dough is strong and smooth. Transfer to a well oiled bowl, cover lightly with plastic wrap, and leave to rise in a warm place for approximately an hour, or until it has doubled in size.

Turn the dough onto a lightly floured surface, and knock some of the air out using your hands. Roll into a roughly shaped rectangle approximately 18"x12" (46cm x 30cm). Spread generously with pesto, leaving a small border around the outside, and sprinkle with the crumbled feta. Roll tightly, starting at a vertical edge, until you have a tight log.

Cut the log into 12 even pieces. Arrange in a lightly oiled baking dish or baking tray, leaving a little room between for spreading (I used a cast iron baking dish that was approx 12" x 9"). Cover lightly with oiled plastic, and leave in a warm place to rise for about an hour, or until they spring back lightly and your finger leaves in indentation in the dough. Toward the end of the rising time, preheat the oven to 350f/180c. 

Prepare the egg wash by whisking the egg and water together. Brush the surface of the rolls lightly with egg wash. Bake for 25 to 30 minutes, or until the buns are golden brown. Serve slightly warm, with additional pesto if desired.