About This RecipeCumin cheese buns are a savory baked good. They consist of a yeasted dough enriched with cheese and flavored with ground cumin. The buns are characterized by their soft, fluffy interior and a golden-brown, slightly crisp exterior. They are typically served as a snack or as an accompaniment to soups and salads.Why You’ll Love This RecipeThis recipe yields soft, aromatic buns with a savory and slightly spicy flavor profile from the combination of cumin and cheese. The process is straightforward, utilizing common baking ingredients and techniques. The result is a versatile bun that is both satisfying and flavorful.Ingredients500g all-purpose flour7g instant dry yeast10g salt30g granulated sugar250ml warm milk1 large egg50g unsalted butter, softened200g grated cheddar cheese, or similar melting cheese15g ground cumin1 egg yolk, for egg washAdditional cumin seeds for topping (optional)Step by Step InstructionsIn the bowl of a stand mixer, whisk together the flour, instant yeast, salt, and sugar.Add the warm milk, whole egg, and softened butter to the dry ingredients.Using a dough hook attachment, mix on low speed until the ingredients come together to form a shaggy dough.Increase the speed to medium and knead for 8-10 minutes, until the dough is smooth and elastic.Add the grated cheese and ground cumin to the dough. Knead for a further 2-3 minutes on low speed until they are fully incorporated and evenly distributed.Shape the dough into a ball and place it in a lightly greased bowl. Cover the bowl with plastic wrap or a damp cloth.Allow the dough to rise in a warm, draft-free place for 1 to 1.5 hours, or until it has doubled in size.Punch down the risen dough to release the air. Turn it out onto a lightly floured surface.Divide the dough into 12 equal pieces. Shape each piece into a tight, smooth ball.Place the shaped buns on a baking sheet lined with parchment paper, spacing them about 2 inches apart.Cover the buns with a cloth and let them proof for a second time for 30-45 minutes, until puffy.Preheat the oven to 375°F (190°C).Gently brush the tops of the proofed buns with the egg yolk wash. Sprinkle with additional cumin seeds if desired.Bake for 18-22 minutes, or until the buns are deep golden brown on top and sound hollow when tapped on the bottom.Transfer the buns to a wire rack to cool completely before serving.FAQCan I use active dry yeast instead of instant yeast?Yes. Active dry yeast should be proofed first in the warm milk with a pinch of sugar until foamy before being added to the dry ingredients.What type of cheese works best?A good melting cheese is ideal. Cheddar, Gouda, Monterey Jack, or a blend are common choices. The cheese should be grated from a block, not pre-shredded.Can I make the dough in advance?Yes. The shaped dough can be covered and refrigerated after the first rise for up to 24 hours. Let it come to room temperature and complete its second proof before baking.You Must KnowAccurate measurement of flour is critical. The dough’s hydration can vary based on humidity and flour type. If the dough seems too sticky during kneading, add flour one tablespoon at a time. Conversely, if it is too dry and fails to come together, add milk one teaspoon at a time. Do not overheat the milk, as temperatures above 110°F (43°C) can kill the yeast.Storage TipsCompletely cooled cumin cheese buns should be stored in an airtight container or plastic bag at room temperature for up to 2 days. For longer storage, wrap them tightly and freeze for up to 2 months. Thaw at room temperature and warm in an oven to refresh.
Search Results for: Cumin Cheese Buns
