Fennel seed and mozzarella melt in the middle brioche buns
Ingredients
Makes 10 buns:
70 ml milk
7 g instant yeast
1 tbsp fennel seeds, toasted
400 g strong white bread flour
1 tbsp caster sugar
1 tsp fine sea salt
4 medium eggs, beaten, plus one to glaze
200 g unsalted butter, room temp
Filling:
200 g mozzarella, drained and chopped
1 tsp fresh rosemary chopped
Smoked, thinly sliced ham
Sea salt flakes
Parmigiano-reggiano
1 tsp fennel seeds, toasted
Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
