Recipe: Fennel seed and mozzarella melt in the middle brioche buns

Cooks: Bake on bread baking 180°C with medium added steam for 20-25 minutes
Prep: 30 minutes Plus proving time.

Ingredients

Dough:

• 70ml milk
• 7g instant yeast
• 1 tbsp fennel seeds, toasted
• 400g strong white bread flour
• 1 tbsp caster sugar
• 1 tsp fine sea salt
• 4 medium eggs, beaten, plus one to glaze
• 200g unsalted butter, room temp

Filling:

• 200g mozzarella, drained and chopped
• 1tsp fresh rosemary chopped
• Smoked, thinly sliced ham

• Sea salt flakes
• Parmigiano-reggiano
• 1tsp fennel seeds, toasted

_{*Allergens are in bold}

Mix together the milk and instant yeast in a jug and allow to stand for 5 minutes. Meanwhile, lightly toast the fennel seeds in a dry frying pan, until they become aromatic.

In a stand mixer bowl combine the flour, toasted fennel seeds, caster sugar and salt together. Make a well in the centre and pour in the milk-yeast mixture and the 4 beaten eggs. Using the dough hook, on setting 2, knead the dough for 7-10 minutes until stretchy and smooth.

Continuing with the dough hook, add the room temperature butter 1 tbsp at a time. Ensure the butter is incorporated each time before adding the next tbsp. Once all the butter is incorporated, transfer the dough into a lightly oiled bowl. Place in dough proving setting 40°C for 30-45 minutes until the dough has risen and doubled in size.

Turn out the dough onto a lightly floured board and knock back. Divide into 80g dough balls. Roll each piece of dough into a ball, and allow to rest for 5-10 minutes to relax the gluten. Then flatten each ball out. Place 15g of filling in the centre and fold the edges over the cheese centre, pinching to enclose.

Place the dough seam side down on the work surface and gently roll under one cupped hand to form a spherical and smooth ball. Repeat with each dough ball. Place each ball onto a lined universal pan, 10cm apart.

Brush each bun with the remaining beaten egg, sea salt, parmigiano-reggiano and toasted fennel seeds on top. Place in NEFF dough proving 40°C for 30 minutes. Bake on bread baking 180°C with medium added steam for 20-25 minutes, until golden and risen.