Uploaded April 2025 | Updated September 2026, 1 week ago
Burnt Cheese Buns
.
(Recipe yields 12 buns)
.
*Sweet Stiff Starter*
30g sourdough starter
90g bread flour
40g water
15g sugar
.
*Dough*
230g bread flour
20g sugar
4g salt
110g milk
1 egg (55g)
20g unsalted butter
All of the sweet stiff starter
.
*Burnt Cheese Spread*
3 slice of cheese(50g)
45g whipping cream
15g butter
20g sugar
➡️ melt everything over a pan on low fame, keep stirring until you get a thicker cheese mixture
.
.
Method
➡️ Prepare sweet stiff starter and use when it triples, about 7-8hr at 27-28C.
➡️ Mix everything except butter till dough comes together and is strong.
➡️ Add butter in 2-3 batches and knead until butter fully incorporated, and dough achieves window pane.
➡️ Bulk proof the dough for 2hrs at 28C
➡️ Punch down the dough and split into 12 equal parts
➡️ shape into triangle shape, rest for 15mins
➡️ roll out to 20-25cm length then roll from the triangle base end to the tip (same as croissant shape)
➡️ sprinkle water and coat with Parmesan cheese
➡️ Final proof at 28C for 3-3.5hr or until dough rises 1.5x
➡️ score a straight line in the middle
➡️ pipe burnt cheese spread on the groove
➡️ Bake at 180C for 18-20mins
.
#sourdough #sourdoughbuns #naturalyeast #wildyeast #levain #sweetstiffstarter #sweetlevain #sweetstarter
Burnt Cheese Buns
.
(Recipe yields 12 buns)
.
*Sweet Stiff Starter*
30g sourdough starter
90g bread flour
40g water
15g sugar
.
*Dough*
230g bread flour
20g sugar
4g salt
110g milk
1 egg (55g)
20g unsalted butter
All of the sweet stiff starter
.
*Burnt Cheese Spread*
3 slice of cheese(50g)
45g whipping cream
15g butter
20g sugar
➡️ melt everything over a pan on low fame, keep stirring until you get a thicker cheese mixture
.
.
Method
➡️ Prepare sweet stiff starter and use when it triples, about 7-8hr at 27-28C.
➡️ Mix everything except butter till dough comes together and is strong.
➡️ Add butter in 2-3 batches and knead until butter fully incorporated, and dough achieves window pane.
➡️ Bulk proof the dough for 2hrs at 28C
➡️ Punch down the dough and split into 12 equal parts
➡️ shape into triangle shape, rest for 15mins
➡️ roll out to 20-25cm length then roll from the triangle base end to the tip (same as croissant shape)
➡️ sprinkle water and coat with Parmesan cheese
➡️ Final proof at 28C for 3-3.5hr or until dough rises 1.5x
➡️ score a straight line in the middle
➡️ pipe burnt cheese spread on the groove
➡️ Bake at 180C for 18-20mins
.
#sourdough #sourdoughbuns #naturalyeast #wildyeast #levain #sweetstiffstarter #sweetlevain #sweetstarter
