Leopard-Crust Cheese Buns
I. Ingredient:
1. The Dough (Ultra-Soft)
All-Purpose Flour: 3 cups (sifted).
Warm Milk: 1 cup (essential for activating yeast).
Instant Yeast: 1 tbsp.
Sugar: 2 tbsp (to feed the yeast and add a hint of sweetness).
Vegetable Oil: 1/4 cup (or melted butter for a richer flavor).
Plain Yogurt: 2 tbsp (this is the secret to a “cloud-like” texture).
Salt: 1/2 tsp.
2. Filling & Topping
Filling: Cream cheese cubes (e.g., Kiri), Feta, or Mozzarella pearls.
Topping: 1.5 cups of shredded Mozzarella or a blend of Mozzarella and Sharp Cheddar.
Egg Wash: 1 egg yolk mixed with 1 tsp of milk.
II. Instructions
Step 1: Activate the Yeast
In a large mixing bowl, combine the warm milk, sugar, and yeast. Stir gently and let it sit for about 5–10 minutes until it becomes frothy.
Step 2: Knead the Dough
Add the oil, yogurt, salt, and gradually add the flour. Knead the mixture by hand or with a stand mixer for 8–10 minutes until the dough is smooth, elastic, and no longer sticks to your hands.
Step 3: First Proofing
Place the dough in a lightly greased bowl. Cover it with a damp cloth or plastic wrap. Leave it in a warm, draft-free spot for 1 hour or until it doubles in size.
Step 4: Shape and Stuff
Punch the dough down to release the air. Divide it into small, equal-sized balls (about the size of a golf ball). Flatten a ball in your palm, place a piece of cream cheese in the center, and pinch the edges to seal it perfectly.
Step 5: Second Proofing
Arrange the stuffed balls in a greased baking tray, leaving a small gap (about 1 cm) between them. Cover and let them rest for another 20 minutes. They will expand and touch each other.
Step 6: The “Leopard” Topping
Preheat your oven to 200°C (390°F).
Gently brush the top of each bun with the egg wash.
Pile a generous amount of shredded cheese directly on top of each bun. Don’t worry if some falls to the sides; it creates a delicious crispy edge.
Step 7: Baking
Bake for 15–20 minutes on the middle rack. If the cheese hasn’t browned enough, turn on the broiler (top heat) for the last 2 minutes until you achieve those deep golden-brown spots shown in the picture.
Pro Tips for Success:
The “Spots”: To get the exact look in your photo, use a mix of Mozzarella (for melt) and Cheddar (for the dark golden color).
Keep it Soft: As soon as they come out of the oven, cover the tray with a clean kitchen towel for 5 minutes. The steam will soften the crust perfectly.
