BRIOCHE DOUGH

1. 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.
2. 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.
3. Increase the mixer speed to medium, and mix for another 10 minutes, until the dough is soft and smooth.
4. 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.
5. Transfer to an oiled bowl, and cover tightly with plastic wrap. Place in a warm spot until doubled in size, approximately 1 - 1 1/2 hours. Alternatively the first rise can be done overnight in the fridge.

CHEESE SAUCE FILLING

1. 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.
2. 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.
3. 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.

ASSEMBLY

1. 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.
2. 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.
3. 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.
4. Bake the buns for 30 to 35 minutes, until they are golden brown on top and register 200°f / 95°c internal temperature.
5. 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.