Cheese-Stuffed Milk Buns are the ultimate comfort food, combining the pillowy softness of a classic Hokkaido-style milk bread with a rich, molten cheese center. There is something truly magical about tearing into a warm, golden-brown bun and discovering a gooey, savory surprise inside. Whether you are serving these at a weekend brunch or packing them as a midday treat, these buns offer a sensory experience that is hard to beat. 🧀
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What Makes Cheese-Stuffed Milk Buns So Special?
The secret to these iconic rolls lies in the dough’s texture. Unlike standard dinner rolls, Cheese-Stuffed Milk Buns utilize a high-moisture dough often enriched with milk and butter, resulting in a “feathery” crumb that stays soft for days. This technique, rooted in Asian bakery traditions, ensures that the bread provides a delicate contrast to the density of the cheese filling.
Beyond the texture, it is the balance of flavors that keeps people coming back. The dough itself has a subtle sweetness, which acts as the perfect foil for the salty, melted cheese inside. When topped with a simple egg wash and a sprinkle of sesame seeds, they become a visual and culinary masterpiece that fits any occasion.
Selecting the Best Cheese for Your Cheese-Stuffed Milk Buns
Choosing the right filling is crucial for achieving that perfect “cheese pull.” For the most authentic experience, many bakers opt for a low-moisture mozzarella, which melts beautifully without making the dough soggy. However, you can also experiment with a blend of sharp cheddar for flavor and Monterey Jack for creaminess.
Some gourmet versions of Cheese-Stuffed Milk Buns even incorporate a touch of cream cheese or a sprinkle of garlic powder into the filling to add depth. Regardless of the variety you choose, the key is to ensure the cheese is tightly sealed within the dough to prevent any leaks during the baking process.
Ingredients You Will Need
To create these bakery-quality treats at home, gather the following ingredients:
- For the Dough: 350g Bread flour, 50g Sugar, 7g Instant yeast, 1/2 tsp Salt, 150ml Warm milk, 1 Large egg, 40g Unsalted butter (softened).
- For the Filling: 150g Mozzarella or cheddar cheese (cubed or shredded).
- For the Topping: 1 Egg (beaten for egg wash), 1 tbsp Sesame seeds.
Step-by-Step Preparation for Cheese-Stuffed Milk Buns
Step 1: In a large mixing bowl, combine the warm milk, sugar, and yeast. Let it sit for about 5 minutes until it becomes slightly foamy.
Step 2: Add the bread flour, salt, and the egg to the yeast mixture. Mix until a shaggy dough forms. Knead the dough by hand or with a stand mixer for about 5 to 8 minutes until it becomes smooth and elastic. 🥖
Step 3: Incorporate the softened butter into the dough, kneading until fully absorbed. Cover the dough and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Step 4: Once risen, punch the dough down to release the air. Divide the dough into 10 to 12 equal portions and roll them into smooth balls.
Step 5: Flatten each ball into a small disc. Place a generous portion of cheese in the center of the disc. Carefully gather the edges of the dough and pinch them firmly together to seal the cheese inside. Ensure there are no gaps!
Step 6: Place the shaped Cheese-Stuffed Milk Buns on a parchment-lined baking sheet, seam-side down. Cover and let them proof for another 30 to 45 minutes.
Step 7: Preheat your oven to 350°F (180°C). Gently brush the tops of the buns with the egg wash and sprinkle with sesame seeds for a professional finish.
Step 8: Bake for 15 to 20 minutes, or until the tops are a deep golden brown. Remove from the oven and let them cool slightly—just enough so the cheese doesn’t scald you, but is still perfectly melted. 🥯
Pro Tips for Success
One common challenge when making Cheese-Stuffed Milk Buns is the “blowout,” where the cheese escapes the bun in the oven. To prevent this, make sure your dough is not rolled too thin at the base and that your seals are very tight. Additionally, using chilled cheese cubes instead of room-temperature shredded cheese can help the dough set before the cheese reaches its full melting point.
Interestingly, bread science shows that the fat content in the milk and butter interferes with gluten development just enough to create that signature soft “shred” when you pull the bread apart. This is why using whole milk is often recommended over skim varieties for the best mouthfeel.
Summary and Interaction
Cheese-Stuffed Milk Buns are more than just a snack; they are a delightful project that brings the warmth of a professional bakery into your kitchen. With their golden crust, soft interior, and gooey heart, they are guaranteed to be a hit with family and friends alike.
Have you tried making these at home yet, or do you prefer a specific type of cheese in your fillings? Share your favorite combinations in the comments below! ✨
