Soft Cheese Onion Bread
Prep Time
2 h 10 min
Porties
Serveert 6
Niveau
Easy
This recipe is for the serious cheese lovers out there—the ones who believe there’s no such thing as too much cheese (because there really isn’t). The dough is super soft, the filling is rich and creamy, and the crispy cheese topping? Chef’s kiss!
The best part? They’re easier to make than you think! No fancy techniques, just some kneading, a little patience, and a whole lot of deliciousness waiting at the end. So, roll up your sleeves, grab that cheese, and let’s get baking—because these buns won’t make themselves!
Ingrediënten
Make sure the milk is lukewarm (around 35-40°C). If it’s too hot, it can kill the yeast, and the dough won’t rise properly.
Cover the dough and place it in a draft-free, warm spot (like an oven with only the light on).
Let the dough rise sufficiently. If you bake them too soon, they won’t be as airy. Wait until they’ve truly doubled in size.
Every oven is different! If your bread browns too quickly, you can lower the temperature to 180-190°C.
A firmer young cheese melts better and creates a creamy, but not too runny, filling.
This recipe is for the serious cheese lovers out there—the ones who believe there’s no such thing as too much cheese (because there really isn’t). The dough is super soft, the filling is rich and creamy, and the crispy cheese topping? Chef’s kiss!
The best part? They’re easier to make than you think! No fancy techniques, just some kneading, a little patience, and a whole lot of deliciousness waiting at the end. So, roll up your sleeves, grab that cheese, and let’s get baking—because these buns won’t make themselves!
Stappenplan
1 In a deep bowl, combine the lukewarm milk, honey, and yeast. Mix well and let rest for 5 minutes. |
2 Add the beaten egg and mix well. Then add the butter, flour, and salt. Knead the dough for 10-12 minutes until smooth. |
3 Cover and let rise in a warm place for 1 hour or until the dough has doubled in size. |
4 Grind the young cheese (225 g) together with the cheese spread in a food processor until smooth. Divide the cheese mixture into 6 equal portions. |
5 Peel and slice the yellow onion into half-rings. Place them in a deep bowl along with the grated cheese (200 g). Mix well and set aside. |
6 Deflate the dough and divide it into 6 equal pieces of about 125 g each. Shape into balls. |
7 Take one ball and roll it into a flat circle. |
8 Place a portion of the cheese mixture in the center. Fold the dough around the filling and shape it into a firm ball, ensuring the seams are well sealed. Place the ball seam-side down. |
9 Slightly flatten the dough. |
10 Place the dough on a baking sheet lined with parchment paper. Brush with a beaten egg and sprinkle the onion-cheese mixture on top. Let rise for 30 minutes or until doubled in size. |
11 Preheat the oven to 200 °C (400 °F). Bake for 12-18 minutes or until golden brown. |
