I love making pull-apart bread. It’s therapeutic to pull and shred the buns. Sweet corn and cheese is one of the great combos.
Recipe makes 10 corn cheesy buns
Tray: 11”x11” (28cm x 28cm)
Sweet Stiff Starter
- 40g sourdough starter
- 120g high protein flour
- 50g water
- 20g sugar
Dough
- 320g high protein flour
- 30g sugar
- 6g salt
- 180g milk
- 1 whole egg (55g)
- 25g unsalted butter
- All of the sweet stiff starter
Fillings
- Sweet corn
- Mozzarella cheese
Method
- Prepare the sweet stiff starter and use when it triples, about 7-8 hours at 27-28°C.
- Mix everything except butter until the dough comes together and is strong.
- Add butter in 2-3 batches and knead until fully incorporated, and the dough achieves a windowpane effect.
- Bulk proof the dough for 2 hours at 28°C.
- Punch down the dough and divide into 10 equal portions, round them up. Rest for 15 minutes.
- Roll out and wrap the sweet corn and mozzarella cheese into log shapes.
- Place in a greased tin (28x28cm / 11”x11”) for the final proof, 3-3.5 hours at 28°C.
- Egg wash with one whole egg and 1 tsp of cooking oil.
- Bake at 180°C for 20-25 minutes.
💡 Tips 💡
- Add 1 tsp of oil into the egg wash to get that shiny crust color.
- To have even color, strain the egg to get rid of the egg string.