Spring Onion & Gruyere Buns
Spring Onion & Gruyere Buns
Print RecipeIngredients
- 400g strong white bread flour, plus extra for rolling
- 10g fast-action dried yeast
- 1 tbsp caster sugar
- 1 tsp fine sea salt
- 200ml milk, lukewarm
- 1 egg, beaten
- 50g unsalted butter, softened, plus extra for greasing
For the filling
- 120g cream cheese
- 1 tsp Marmite / Vegemite
- 1 bunch spring onions
- 90g Gruyere cheese
Instructions
- Mix the flour, yeast, sugar and salt together in the bowl of a stand mixer fitted with a dough hook or in a large bowl. Make a well in the middle and pour in the milk and beaten egg. Knead on medium-low speed for 6-8 minutes, or for 10-12 minutes by hand. Let the dough rest, uncovered, for 10 minutes.
- Add the butter to the dough and continue to knead for another 5 minutes, until the butter is completely incorporated and the dough is smooth and shiny. If kneading by hand, it will take a little longer for the butter to incorporate, but persist! Place the dough in a greased bowl, cover and leave to prove in a warm place for 1-2 hours, or until doubled in size.
- For the filling, mix the cream cheese and Marmite / Vegemite together and set aside. Next, slice the spring onions and grate the cheese.
- Knock the air out of the dough and turn it out onto a lightly floured surface. Roll it out into a large rectangle, about 35x25cm. Spread the cream cheese mixture evenly across the surface and then top with the grated Gruyere and sliced spring onions. Starting from a long edge, roll the dough up as tightly as you can. Tidy up the ends by trimming with a sharp knife, then cut the log into 10 or 12 equal pieces (see tips).
- Generously grease 10 or 12 holes of a muffin tin with some butter, and place a roll in each one. Cover with a clean tea towel and leave to prove for 30-35 minutes until puffy.
- Preheat the oven to 200°C, gas mark 6. Bake the buns for 18-25 minutes, until golden brown. Let them cool for a few minutes before removing from the pan and allowing them to cool on a wire rack. Enjoy warm or cold.
Notes
Cook’s tip
Benjamina’s tips
Keep the ends that you trim off and bake on a separate baking sheet for a shorter time. Perfect as a baker’s snack.
Benjamina’s muffin tin has very generously sized wells. If your tin is more of a standard size, cut the dough into 12 buns, fill all 12 wells, and bake for a few minutes less.
Spring Onion & Gruyere Buns