My Mind Patch: Crispy Cheese Crust Bun (SSL)

Crispy cheese crust buns embedded with dried cranberries and a caramelized butter base. The crispiness of the crust will reduce after the buns have cooled down over a period of time 😟 However, the aroma of the cheese remain 😋

If you prefer a faster and simpler recipe for cheese buns you may click the following links:

Golden cheese honey bun

Cheese in Cheese out

Yield: 10 buns

Raw dough weight: 590g

Baking temperature: Preheat oven to 200℃, middle rack, bake at 200℃ for 13 minutes, reduce the temperature to 180℃ for 5 minutes, turn off heating and bake for 2 to 3 minutes.

Sweet Stiff Levain (SSL)

Ingredients

30g cool boiled water

10g raw sugar

20g natural yeast, 100% hydration*

60g unbleached bread flour

* 20g natural yeast can be replaced by 10g bread flour + 10g water + 1/8 tsp instant dry yeast

Let the sweet stiff levain stands in room temperature for about 6~8 hours, or triple in volume, before adding to dough.

sweet stiff levain (👈click to access the preparation method)

Soy Milk Dough

Ingredient

190g bread flour

30g superfine wholegrain flour/plain flour

40g raw sugar

1g instant dry yeast

120g sweet stiff levain Pull SSL into smaller portions after adding to the flour mixture to facilitate kneading.

20g multigrain soy pulp, optional

20g beaten egg

120g sweetened soy milk/milk, cold

20g whipping cream, cold

20g water, cold (to be added depending on dough condition)

4g low-sodium fine salt

10g unsalted butter, softened

Filling

30g dried cranberries

Toppings

10g salted butter, softened

140g grated cheddar cheese

Glazing

golden syrup, optional (to be applied to hot buns)

Directions

Knead the dough following your preferred method till reaching window pane.

1. Mix Ingredient A in a mixing bowl, followed by Ingredient B. Stir in one direction till combine into a ball. Cover with a lid, and rest for 15 minutes.

Knead the dough using an electric hand mixer fitted with a pair of dough hooks, till the dough becomes smoother. Knead in Ingredient C

Followed by Ingredient D.

Finish kneading the dough by giving about 200 sets of "folding and slapping", or till reaching window pane.

2. Shape the dough into a ball,

keep the dough in a plastic bag coated with a thin layer of oil, tie a loose knot at the end. Keep in another outer plastic bag, place in a big mixing bowl, cover with a lid, and refrigerate for about 14 to 16 hours, or overnight.

3. In the next day, remove the outer plastic bag, invert the dough, and let the dough thaw for about 90 to 120 minutes.

4. Invert out the dough onto a floured worktop, deflate the dough, and divide into 10 portions.

5. Shape the dough into 10 dough balls, cover with a cloth or plastic sheet, and let them rest for about 15 minutes.

5. Roll flat a dough and add about 3g of dried cranberries to the dough.

Roll up the dough from the longer side, and pinch to seal the end.

Shape into a cigar shape.

6. Arrange the shape dough over a non-stick baking tray.

Spray some mist over the shaped dough, and place in the cool oven to undergo second proofing for about 30 minutes.

7. Start to preheat oven to 200℃, when you begin to decorate the shaped dough.

Make a shallow slit along the longer center line of the shaped buns using a razor.

Keep the 10g of softened salted butter in a plastic bag. Cut a small opening at one of the corners, and squeeze out the softened butter along the slit made to the shaped buns.

Brush a thin coat of egg wash on the dough surface avoiding the slit.

Pile grated cheddar cheese over the shaped buns.

8. Bake at middle rack, at 200℃ for 13 minutes, reduce the temperature to 180℃ for 5 minutes, turn off the heating and continue to bake for 2 to 3 minutes, or till the cheese crust has turned golden.