Smokey Cheese and Onion Knotted Bun

Working Method

Place all ingredients into mixing bowl.
Mix for 2 minutes on slow speed and 6 minutes on fast speed. Depending on type of mixer.
Bulk fermentation : Allow the dough to rest covered for ±20 minutesbefore working off.The bulk dough is set aside and allowed to ferment. This mellows and softens the dough which resultsin a nicer end product much like a matured wine.
Scale off, mould round and rest for ±5 minutes and divide in the bun divider.
Mix all ingredients under filling and topping together.
Roll each piece into small long pieces, flatten and fold in 10g of filling mixture.
Twist the piece of dough into a knot and place onto baking tray.
Decorate with 10g of the cheese mixture.
Prove for 60 minutes in the proofer set at 40˚ C and 80% Humidity.
Bake at 220˚ C with 5 seconds of steam for ±15 minutes.

Author: Chipkins Puratos

Complexity level: