Fluffy brioche is rolled out thin, then spread with a cheese sauce filling, sprinkled with spring onion and chives, and rolled up into a tight spiral. It is then cut up into buns, snuggled into a skillet, and baked to golden perfection. The perfect savoury bun!
More Cheese Bun Recipes:
- Caramelised Onion and Sharp Cheddar Brioche Buns
- Pretzels with Cheese Sauce Dip
- Tomato and Ricotta Pesto Pull-apart Buns
- Spicy Tomato Pesto Star Bread
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Why is this recipe in grams?
I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. Therefore, there is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy and accurate, and it also makes the cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!
Fluffy Brioche is rolled out thin, then spread with a cheese sauce filling, sprinkled with spring onion and chives, and rolled up into a tight spiral. It is then cut up into buns, snuggled into a skillet, and baked to golden perfection. The perfect savoury bun!
- 2 ¼ tsp active dry yeast
- 250g whole milk, lukewarm
- 2 Tbsp sugar
- 565g all-purpose flour
- 1 tsp salt
- 2 eggs, at room temperature
- 90g unsalted butter, at room temperature
Cheese Sauce Filling
- 30g unsalted butter
- 2 Tbsp all-purpose flour
- 300g whole milk
- Salt and Pepper to Season
- 100g sharp cheddar, grated
- 75g gouda, grated
- 75g parmesan cheese, grated
- 70g cream cheese, at room temperature
- 1 tsp wholegrain mustard
- 2 Spring onions (scallions), finely chopped
- 3 Tbsp finely chopped fresh chives, plus a little more for garnish
- Egg wash - 1 egg whisked with 1 Tbsp water
- Pretzel salt for finishing (optional)
- In a small bowl, combine the yeast, milk and 1 Tbsp of the sugar. Mix well, and leave to sit for 10-15 minutes, or until foamy.
- In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, and remaining 1 Tbsp sugar. Mix briefly to combine. Add the eggs and foamy yeast mixture to the bowl. Mix on low for 2-3 minutes, until the dough is starting to come together. It may look slightly dry but do not worry - it will mix together nicely in the next steps.
- Increase the mixer speed to medium, and mix for another 10 minutes, until the dough is soft and smooth.
- Reduce the mixer speed to low, and add the butter a little at a time, waiting until it is fully incorporated into the dough before adding the next piece. This process should take 3-4 minutes. Once the butter is fully incorporated, increase the mixer speed to medium, and mix for a further 5 minutes, until the dough is very soft and smooth.
- Transfer to an oiled bowl, and cover tightly with plastic wrap. Place in a warm spot until doubled in size, approximately 1 - 1 ½ hours. Alternatively the first rise can be done overnight in the fridge.
CHEESE SAUCE FILLING
- In a medium pot, melt the butter, and then add the flour, whisking well to combine. Cook, for 1-2 minutes over medium heat, or until the mixture is bubbly and foaming slightly. Remove from the heat, and, whisking constantly, add the milk. Whisk well to combine, then return to the heat and cook for a further 4-5 minutes, whisking continuously, until the mixture has thickened.
- Season well with salt and pepper. Remove from the heat and add the sharp cheddar, gouda, parmesan, and the cream cheese, and mix well to incorporate, continuing to stir until the cheese is melted. Add the wholegrain mustard and stir well.
- Transfer to an airtight container, and press a piece of plastic wrap directly on the surface of the cheese sauce. Place in the refrigerator until completely cool, 3-4 hours or ideally overnight.
- Turn out the dough onto a lightly floured surface, and roll to a 18”x20” (45cmx50cm) rectangle. Spread with the cheese sauce filling, and sprinkle with the spring onions and chives. Starting with the short edge, roll up the dough into a tight spiral. Press lightly on the seam to seal.
- Lightly grease a 10” cast iron skillet or springform pan. Using a sharp bread knife and a ruler, cut the log of dough into 9 2” pieces. Arrange in the skillet, leaving room between for rising.
- Lightly cover the skillet with plastic wrap, and place in a warm spot for 45 minutes to an hour, until puffy. About 20 minutes before the buns are finished rising, preheat the oven to 350°f / 180°c. Brush the tops of the buns with egg wash, and sprinkle with pretzel salt.
- Bake the buns for 30 to 35 minutes, until they are golden brown on top and register 200°f / 95°c internal temperature.
- Remove from the oven and sprinkle with additional chives. Serve warm or at room temperature - reheat briefly in the microwave before eating to help freshen up.
If you would like to make these into 12 buns, roll the rectangle of dough to 16"x24" and arrange the 12 buns in a 9"x13" pan or quarter sheet pan.
Keywords: cheese buns, cheese and chive, cheese filling, cheese filling for buns, brioche