Ingredients
For the buns:
500 gr bread flour
250 gr water
50 gr extra virgin olive oil
50 gr sugar
12 gr dry yeast
12 gr salt
1 free range egg
Egg (egg wash)
150 - 200 gr emmental cheese
For brushing:
2 cloves of garlic
½ bunch a of parsley
50 gr melted butter
Atlantic sea salt
Tools
Stand mixer
Dough hook
Knife
Cutting board
Microplane
Brush
inch 9X9 squared pan
Parchment paper
Directions
Step 1
In a stand mixer- add the water, yeast, sugar, egg, flour, oil and salt.
250 gr water
12 gr dry yeast
50 gr sugar
1 free range egg
500 gr bread flour
50 gr extra virgin olive oil
12 gr salt
Step 2
Set the mixer on the lowest speed and knead for 12 min.
Step 3
Round the dough into a tight ball, place in a bowl and cover with a towel/plastic wrap. Set aside until doubled in size (about 1-1.5h).
Step 4
In the meantime- prepare the brushing mix. Chop the parsley as thin as you can, and the garlic- grate finely with a microplane.
½ bunch a of parsley
2 cloves of garlic
Step 5
In a bowl, add parsley, garlic, melted butter and salt. Mix well until combined.
½ bunch a of parsley
2 cloves of garlic
50 gr melted butter
Atlantic sea salt
Step 6
Preheat your oven to 350F or 180C.
Step 7
After the buns have been proofed, divide the dough into 100 gr pieces.
Step 8
Round each piece into a tight ball and place aside for 10 min.
Step 9
Cut the Emmental cheese into 1X1 inch cubes.
Step 10
Place the dough ball upside down and slightly flatten with your hand.
Step 11
Place a piece of cheese in the middle of the dough and close the edges tightly around the cheese.
Step 12
Place the balls in a squared tray with parchment paper (it will be easier to remove them from the tray after baking). Place the balls right next to each other leaving a tiny space between one to another.
Step 13
Let the buns proof until almost doubled in size (about 20-30 min).
Step 14
After the buns have been proofed, brush them with an egg wash.
Step 15
Bake the buns for 20-25 min or until the internal temperature reaches 190F or 90C.
Step 16
Immediately brush the buns with the parsely-butter-garlic mix.
Step 17
Eat immediately.
Step 18
YASSS!
