No-knead Bread Buns Stuffed with Cheese – Parāoa Iti e kikī ana ki te tīhi!
This is my no-knead version bread bun recipe, the only difference is these are stuffed with gooey cheese! He aha ai? Why? Because many things in life are made better but adding tīhi (cheese)! Pono mārika – so true! Instead of kneading, this dough is left in the bowl and we use a sourdough technique, called stretch and folding. We pull the dough high in the air and fold it back in to the centre of the bowl, turn the bowl a quarter turn and repeat. The repetition of this motion creates gluten strands which gives us a lovely, stretchy dough. The dough is slightly wetter when we use this technique but do not add more flour, just trust the process. After it has been rising, we add a big chunk of tīhi (cheese) in to the centre and encase it with the dough. Once it is baked, watch the gooey magic happen before you eyes! Ā kāti, me tīmata tātou – well then, let’s get started!
Have you got any other no-knead recipes?
Why yes I do my e hoa mā (friends)! I have a no-knead focaccia bread, a no-knead bread loaf and a rustic no-knead bread loaf. However if you have a hankering for a sweet bread option, my no-knead chocolate stuffed fry bread. What a selection of no-knead goodness! Which one takes your fancy?
No-knead Bread Buns Stuffed with Cheese – Parāoa Iti e kikī ana ki te tīhi!
Ingredients
The Dough – Te Pokenga
- 2 ¼ C (550 ml) wai aromahana (lukewarm water)
- 2 ½ tbsp huka hāura (brown sugar)
- 1 sachet īhi horo (instant yeast, 7g) or 16 g (2 tbsp) Surebake/breadmakers yeast.
- 5 C + 2 tbsp (770 g) puehu parāoa kounga (high grade flour)
- 1 tbsp tote (salt, fine)
- 65 g pata kua rewaina (melted butter). If you don't want to use butter, replace it with 4 tbsp noni ōriwa (olive oil).
- 220 g tīhi mozzarella (mozzarella cheese).
Instructions
The Dough – Te Pokenga
- Add the wai (water) and huka (sugar) in to a large bowl. Stir it until the huka (sugar) is dissolved. Sprinkle over the īhi tere (instant yeast), stir again and leave until foamy for 5 minutes.
- Add the puehu parāoa (flour), tote (salt) and pata (butter). Stir it all together with a bread and butter knife for 1-2 minutes until combined, use your hands to make sure all the puehu parāoa and pata (butter) are combined well. It will be sticky, don't add any more flour.
- Cover the bowl with a bowl cover or tea towel. Leave to rise for 30 minutes.
- After 30 minutes, stretch and fold the dough. (Refer to the video for a guide).
- With wet hands, take a handful of dough from the side of the bowl, pull it high in the air and then place it in to the centre of the bowl. Turn the bowl a quarter turn and repeat that process. Every time you place the dough in to the centre it is one count. In total do 30-35 stretch and folds. This should only take a minute.
- Cover the bowl again and leave for 30 minutes. Then repeat the stretch and fold process. This time do 25 stretch and folds.
- Cover again and leave the dough for 15 minutes to rise.
- Lightly grease a 25 cm by 35 cm tray with a little noni (oil). Try and get a tray close to this size as it helps the buns rise in a more uniform way.
- Tip the risen dough on to lightly floured bench. Divide the dough in to 12 equal pieces. Don't be tempted to knead the dough again here, we want to handle the dough lightly so the buns stay nice and fluffy.
- Cut the tīhi (cheese) in to 12 equal squares. You could also add a blob of (penu amiami) pesto or your favourite amiami (herbs) on top if you wanted a pop of flavour.
- Take each piece, add a piece of cheese and gently press it in to the centre. Fold all the corners in to the centre until you have a tight ball, seal the seams by pinching them with your fingers. (Refer to the video for a guide).
- Flip the dough over and use the table to help you tuck it in to a ball shape. Place it on to the oiled tray. Repeat with each piece dough.
- Cover the buns with a tea towel and rise for 45 minutes.
- Pre-heat the oven to 170 °C. Bake for 25 – 27 minutes until baked and golden.
- To test if the buns are done, press the bottom part of one of the buns. If the buns springs back, they are ready. If when you press it, the dough stays indented, bake for a couple more minutes.
- When the buns come straight out of the oven, brush them with a knob of pata (butter) for a glossy finish. These are at their best, eaten immediately or they are delicious cut open and toasted the next day.
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