Yarin Shachagi

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Hi! I’m Yarin, a home baker and cook.

My culinary journey began as a teenager, inspired by my mom, an incredible cook. She taught me the basics, and from there, I put my own spin on things. My style is mostly Mediterranean-inspired, but I love experimenting with different flavors and cuisines.

In recent years, videography has become a big part of my life, so I decided to combine my love for cooking with my passion for creating content. I'm excited to share my journey of making delicious food with you!

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Herb & Garlic Pull-Apart Buns

In a large bowl, combine all the ingredients except the butter. Knead on low speed for about 10 minutes.

Gradually add the butter and knead until fully incorporated into the dough, about 15 minutes.

Proof for about 1-1.5 hours, or until doubled in size.

Once ready, divide the dough into 18-20 equal-sized balls (about 2 ounces each if using a scale).

With a rolling pin, flatten each ball, add cheddar cheese in the middle, then gently wrap the dough around the cheese to form a ball,   ensuring it's sealed.

Line a baking pan with parchment paper, then place the balls in the pan (a round shape baking pan is preferred), leaving some space between them to grow. Cover with a kitchen towel and let proof for 30-45 minutes.

Brush the buns with egg wash and bake for 12-18 minutes.

While baking, prepare the herb & garlic topping. Place the butter in a small saucepan with the garlic and cook until the butter is fully melted. Remove from the heat, add chopped parsley, and mix well.

Brush the buns with the herb & garlic butter, sprinkle with a bit of flaky salt if desired, and serve.

unsalted butter, cut into cubes and softened

shredded cheddar cheese (or cubes) for filling

Yarin Shachagi

Herb & Garlic Pull-Apart Buns

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