1. Prepare the Dough:
Activate the yeast: In a small bowl, combine 450 ml of warm milk with 8 g of dried yeast. Let the mixture sit for 5-10 minutes until frothy, indicating that the yeast is activated.
Mix the wet ingredients: In a large mixing bowl, whisk together 2 large eggs, 25 g of sugar, and 3 g of salt. Add 80 g of melted butter and the activated yeast mixture. Stir until combined.
Add the dry ingredients: Gradually add 800 g of all-purpose flour and 8 g of baking powder to the wet ingredients, mixing continuously until a soft dough forms.
Knead the dough: Transfer the dough to a lightly floured surface and knead for about 5-8 minutes until it becomes smooth and elastic. If using a stand mixer, knead on medium speed for about 5 minutes.
First rise: Place the dough in a greased bowl, cover it with a damp kitchen towel, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
2. Prepare the Filling:
Grate the cheese: While the dough is rising, grate 150 g of cheddar cheese and set it aside.
Dice the ham: Dice 150 g of ham into small cubes.
Cream cheese: Keep 80 g of cream cheese ready. You can mix the diced ham with the cream cheese to make the filling easier to handle.
3. Shape the Buns:
Punch down the dough: Once the dough has risen, punch it down to release the air.
Divide the dough: Divide the dough into equal portions, about the size of a golf ball (you should have about 12-16 portions, depending on your preferred size).
Fill the buns: Take each dough portion, flatten it slightly, and place about 1 tablespoon of the ham and cheese filling in the center. Fold the edges of the dough over the filling and pinch to seal the buns tightly.
Second rise: Place the filled buns on a baking sheet lined with parchment paper, leaving some space between each one. Cover with a kitchen towel and allow them to rise for another 30 minutes.
4. Add the Topping and Bake:
Preheat the oven: While the buns are rising, preheat your oven to 180°C (350°F).
Prepare the egg wash: In a small bowl, whisk together 1 large egg and a splash of water. Brush the tops of the risen buns with the egg wash to give them a glossy finish.
Sprinkle sesame seeds: Sprinkle 1 tablespoon of white sesame seeds over the top of each bun.
Bake: Bake the buns in the preheated oven for 20-25 minutes, or until they are golden brown and cooked through. The tops should be slightly crisp, while the inside remains soft.
5. Prepare the Sauce:
Mix the sauce ingredients: In a small bowl, whisk together 100 g of mayonnaise, 60 g of ketchup, 40 g of mustard, 20 ml of soy sauce, 40 g of chili sauce, 15 ml of lemon juice, and 5 ml of vinegar. Stir until well combined and smooth.
Chill the sauce: Set the sauce aside in the fridge until ready to serve. The sauce adds a tangy, zesty flavor that pairs perfectly with the savory buns.
Cooking Tips
Make-Ahead Dough: You can prepare the dough the night before and let it rise in the refrigerator overnight. In the morning, shape and fill the buns, allowing them to rise again before baking.
Alternative Fillings: Feel free to experiment with different fillings, such as sautéed mushrooms, spinach, or even different types of cheese like mozzarella or gouda.
Soft Dough: The dough for these buns should be soft but not sticky. If it’s too sticky, add a little more flour (a tablespoon at a time) until it’s manageable, but avoid adding too much flour, as this could make the buns dense.
Storage
Refrigeration: Store leftover buns in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 150°C (300°F) for about 5 minutes before serving to restore their freshness.
Freezing: You can freeze the unbaked buns after shaping and filling them. Place them on a baking sheet to freeze individually, then transfer to a freezer-safe bag. When ready to bake, thaw in the refrigerator overnight, let them rise at room temperature, and bake as directed.
Nutritional Facts (per serving, based on 12 servings):
Calories: 330 kcal
Protein: 13 g
Fat: 20 g
Carbohydrates: 25 g
Fiber: 2 g
Sugar: 4 g
Sodium: 720 mg
Please note that these values are approximate and depend on portion sizes and specific ingredients used.
FAQs
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute some or all of the all-purpose flour with whole wheat flour for a healthier option. Keep in mind that whole wheat flour will make the buns denser, so you may want to use a 50/50 blend of whole wheat and all-purpose flour.
2. Can I make the filling vegetarian?
Absolutely! You can replace the ham with sautéed mushrooms, spinach, or even grilled vegetables for a delicious vegetarian version of these buns.
3. What can I serve with these buns?
These buns are quite versatile. Serve them with a side salad, soup, or as part of a larger meal. They also make a great snack on their own or with the dipping sauce.
4. Can I use store-bought dough?
If you’re short on time, you can use store-bought pizza dough or bread dough. The homemade dough gives a softer, richer texture, but store-bought dough will work in a pinch.
5. How do I ensure the buns stay soft?
To keep the buns soft, avoid overbaking. As soon as they turn golden brown on top, they are likely done. You can also brush them with a bit of melted butter after baking to keep them soft and moist.
Conclusion
These Savory Ham and Cheese Stuffed Buns are the perfect combination of soft, fluffy dough and a savory, cheesy filling. The rich cheddar, diced ham, and creamy cream cheese create a delicious surprise inside each bun, while the sesame seed topping adds a bit of texture and flavor. Paired with a zesty, tangy sauce, these buns are an irresistible treat that will impress anyone who tries them.