
Pull-Apart Sourdough Cheese Bun
Updated: Jun 11, 2021
My kids always love bringing these buns for their snack-break hours in school, they would screamed with joy whenever I made this! :D
Adopted from the same recipe of my basic bread loaf, just shape it into a bun, sprinkle with generous amount of cheese, pop it into oven and wait for magic to happens!


Ingredient
Active Levain or Cold Sourdough Discard 200g
Japanese Bread Flour 250g
Cold Fresh Milk or Non-dairy Milk 100g
Sugar 30g
Sea Salt 3g
Unsalted Butter or Coconut Oil 30g
Generous amount of Cheddar or any of your desired Cheese
Method
In a stand mixer, add active levain/sourdough discard, bread flour, sugar, salt, milk into the mixing bowl except for butter and knead until combined, approx. 3-5 minutes
Add butter, knead until windowpane, pause and stop along the way to scrap down the sides of the bowl, approx. 10-15 minutes
Cover with cloth and proof for 2.5-3 hours, or, rest for 30 minutes (single proofing method)
Punch down the dough to deflate the air, divide accordingly, roll into a ball and rest for 15 minutes
Shape and place it into a square tin and proof until it gets double in size, approx. 2-3 hours (at room temp at 28-30°C)
Preheat oven at 180°C for 15 minutes
Sprinkle cheese over the dough
Bake at 180°C for 30 minutes (oven setting varies, please observe and adjust accordingly)
Remove from tin and cool
Note
This recipe yields portion for 2 x square tin (6-inch) or 1 square tin (8-inch)
Masuda Canada100 is used as Japanese Bread Flour (Protein 13.2%), the product can be found at our shop, simply click "Order Form" to find out