For the cheese not to escape, the dough has to be closed properly. Cut the cheese into cubes; grated cheese disperses through the dough and leaks out at the edges, while cubes stay in the middle and melt where they are.
Ingredients
For the dough
For the filling
For the top
Method
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Prove the yeast
Leave the warm milk, sugar and yeast for 10 minutes.
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Knead
Add the oil, egg, salt and flour, knead for 10 minutes and prove for 1 hour.
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Shape
Divide the dough into 12 pieces, open each in your hand and put cubed cheese and parsley in the middle.
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Close
Bring the edges together in the middle and seal firmly, then turn over and round them.
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Rest
Arrange on a tray and leave for 20 minutes.
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Bake
Brush with egg yolk, scatter with sesame and nigella seeds and bake at 180 degrees for 25 minutes.
Tips
- Cube the cheese; grated cheese melts and runs out at the edges.
- Press the seal firmly, as a bun that opens leaves its cheese on the tray.
- Serve hot; as the cheese cools it hardens and will not stretch.
Nutrition
Values are per serving and approximate.