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.