Asian Sweet Bun with Cheese

Ingredients (makes 2 portions)

Sponge Stage

285g bread flour

7g instant yeast (high sugar)

171g water

Dough Stage

Group 1

37g dairy cream

37g eggs

123g bread flour

73g castor sugar

Group 2

61g unsalted butter

5g salt

Filling

grated cheddar cheese + butter + sugar

Egg Wash

4 eggs

2 yolks

40g milk

30g water

Directions

Sponge Stage

• mix the 3 ingredients together at speed 1 for 3mins till a dough is formed
• transfer into a bowl and cover with clingwrap and let it ferment for minimum 2 hours (can leave up to 16hours eg. 4hrs at RT + 11hrs in the chiller + 1hr RT)

Dough Stage

• 
  weigh dairy cream and eggs together and pour into the mixing bowl followed by the bread flour and castor sugar
• mix at low speed for 2min
• add in the sponge and mix at speed 1 for 2min making sure to scrape the sides and bottom of the bowl
• add butter and salt and mix again at speed 1 for 2min then increase speed to medium (KA 4) for 2-3min till thin membrane
• transfer to working surface and gently fold to round the dough
• cover with a large bowl and rest for 15min
• divide dough to 50g each and round for intermediate proofing for 15-20min
• lightly flour working surface, take each dough and gently roll to oval shape
• flip ugly side up and fill with shredded cheddar cheese + butter at the top edge of the dough
• roll down the top edge to just cover the cheese and butter and using tip of fingers to seal the fillings
• roll again to form a short oblong shape shape and pinch to seal the opening edges
• flip pinch side down with smooth side up
• arrange on parchment paper and leave to proof for 40-50min till double in size
• spray the top with water and brush with egg wash
• using a sharp serrated knife, create a line score and sprinkle with cheese and course sugar
• bake at 200-205°C for 12-16min

Foodnote: This bread turns out very very well. Super soft and very yummy. Have tried making sweet breads many times before but never turns out this soft. Really likes bread from sponge and dough method. Now I have many ideas to turn this basic recipe into other sweet breads.