| Ingredient | Method |
| Dough: 230g HP flour 70g LP flour 10g milk powder pinch of bread improver (optional) 3/4 tsp salt 1.5 tsp instant yeast 40g caster sugar ±155-160ml water 50g butter Filling: Mozzarella cheese, cut into 1 inch cube Glaze: 20g butter, melted parsley flakes spice 1/2 tbsp garlic,finely chopped | FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: 1. Place the dry ingredients and mashed potato in a bowl. Put water in a cup and sprinkle the yeast on top, set aside for about 5 minutes, until the yeast begins to react. Make a well in the center of the dry ingredients, then pour in the yeast mixture. Mix until a dough forms then knead for about 6-10 minutes. Cover with plastic wrap, set aside about 2-3 hours for ferment. 2. Once dough has risen, place it on a floured surface and knead lightly. Rest for 15 minutes. 3. Divide the dough into small portions . Take each piece of dough and wrap with the mozzarella cube. Repeat until all the buns are assembled. Let dough prove for second time (about 1-2 hrs). 4. Brush with glaze and bake at 180 degree Celsius for 20 minutes till golden brown. Remove from oven and cool on wire rack. *makes 12 buns |
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