Ingredients
Scale
For Mozzarella Bun:
- 150 g All-purpose Flour
- 9 g Castor Sugar
- 2 g Salt
- 4 g Instant Yeast
- 7 g Butter
- 96 ml Milk
- 2 g Improver
- 2 g Gluten
- 100 g Mozzarella cheese
For Herb Butter:
- 30 g Melted Butter
- 1 tsp Sesame seeds
- 1 tsp Garlic powder
- 1 tsp Chilli flakes
- Coriander leaves accordingly
Instructions
Method for buns:
- In a stand mixer, sieve all the dry ingredients, ie. Flour, sugar, salt, Yeast, gluten and improver. Give this a stir.
- Now, add milk to this mixture and make a dough.
- Add room-temperature butter and continue kneading.
- Once kneaded, check the dough for the window-pane test.
- Put the dough in a greased bowl and brush oil on the dough as well. Cover the bowl with cling wrap. Let the dough sit for 20-25 minutes until it proves or gets doubled in size.
- Now, de-gas the dough and divide it into five equal parts using a digital weighing scale. Make balls of each portion.
- Roll each part in circular form and put 20g mozzarella cheese into the balls. Seal them properly.
- Grease the bread tin with oil.
- Now, place the cheese-filled balls one by one into the bread tin and cling-wrap it.
- Let it rest for 20- 25 minutes to rise.
- After proofing, brush the herb butter over the buns.
- Bake them at 200C ( otg mode: upper rod + Lower rod + fan) for 20 minutes.
Method for herb butter:
- Melt butter and add the rest of the ingredients to the butter, and mix.
Notes
- Knead the dough well. Good kneading is crucial to getting soft bread as it helps develop the gluten network.
- Do not leave the dough to rest for too long. Over proofing will result in a sour taste and lousy texture of the buns.
- Make sure to use room-temperature ingredients.
- You can brush the baked buns again with herb butter for that extra flavour.
- Demould the bread only when it cools down completely.
- Prep Time: 15 minutes
- Proofing time: 40-45 minutes
- Cook Time: 20 minutes