WE'VE MOVED

Hello!

Thank you for the amazing 8 years here at A Baked Creation, we can't thank you enough for the memories! But we've decided to move over to a new site - Sincerely, Syl. Please join us there for future posts on all the things you loved here!

Sincerely,
Syl

Sunday, April 26, 2015

Cheddar Swirl Buns

One day, Howard and I came upon a bagel bakery that also sold other baked goods. Browsing up and down the small aisles, we came upon cheese buns. Howard gave me that look, you know the one when the other person wants to buy something? He wanted to buy the cheese buns. Instead, we walked over to the grocery store and bought cheddar. I convinced him that I knew of a great recipe and I'd make it for him at home.

What I had in mine were the Smitten Kitchen cheddar swirl breakfast buns. I remember having them at the blogger brunch years before and have been waiting for a good time to make them. I guess this was as good as any other time. I also want to make that apple pie from the brunch one day!
I didn't start out very well, as I opened a package of gelatin instead of yeast. Oops!
Cheddar Swirl Buns
Recipe adapted from The Smitten Kitchen Cookbook
(Makes 12 buns)

3 cups of all-purpose flour
1 teaspoon of salt
Black pepper
1 tablespoon of sugar
2 1/4 teaspoon of instant yeast
1 cup of milk
4 tablespoons of melted unsalted butter
1/2 cup of grated white onion
1 1/2 cup of grated cheddar cheese
2 teaspoons of minced fresh dill (I omitted this)
1/4 teaspoons of salt
Black pepper
  1. Whisk the flour, salt, pepper, and sugar in a bowl. Set aside.
  2. In your stand mixer, whisk the yeast with the milk until it dissolves. Add in the dry ingredients and melted butter. 
  3. Using the dough hook, mix on low for about 6 minutes.
  4. Place the dough in a covered bowl and let it rest for 2 hours.
  5. Make the filling by mixing the onion, cheese, (dill if using), salt, and pepper together.
  6. Scoop the dough out and roll out into a 12-by-16 rectangle on a floured surface (or baking pan in my case).
  7. Spread the filling over the rectangle dough and roll into a log.
  8. Use a sharp knife to cut the log into twelve 1-inch bun.
  9. Line the bottom of a baking pan and arrange the twelve buns, with some space in between them. Cover with plastic wrap and let it rest for another two hours.
  10. Preheat your oven to 350°F, bake for 20 to 25 minutes until the tops are golden and the cheese is bubbling. Serve right away!
You want to know what else is wonderful from making this recipe? Your place will smell amazing. Savoury cheese and onion wafts in and out of your kitchen, making your stomach grumble with hunger.
Somebody forgot to brush the tops with melted butter. Another oops! If you've been counting, that's two mistakes (where oh where is my memory going). So much for the golden colour, but the cheese was bubbling! So the buns were looking pale, but they still tasted great.
We were able to keep these in the fridge and warm them up during the the week. Just so you know, we didn't gobble all twelve buns in one sitting. That should be made clear. Although it was tempting to reach for another one, especially when they were fresh from the oven. We would suggest making these for a brunch or group gathering so they can all be eaten at once.

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