This mouth-watering recipe comes courtesy of the Taste Of The West Recipe Book 2019 published by We Make Magazines. The creator of this fabulous dish is Maciek Gesiarz, Head Chef of The Duck at Burtle, Bridgwater, Somerset
Perfect to serve with soup or pate, especially with warm lashings of melted butter.
- 100g Godminster Vintage Organic Cheddar, cut into 1cm cubes
- 450g strong white flour
- 1 tsp salt
- 1 tsp fast-action dried yeast
- 360ml warm water
- 1 tbsp vegetable oil
- 1 egg, beaten
- Seed/nut selection of your choice (sesame, pumpkin, poppy, walnut)
- Stir the flour, salt and yeast together in a large bowl, then make a well in the middle.
- Pour the oil into 360ml of warm water, then tip this into the well and quickly stir together. Leave to stand for 10 minutes.
- Turn the dough out on to a lightly floured surface. Knead, folding it over itself repeatedly using gentle pressure, for five minutes, or until it is smooth and springs back when pressed lightly.
- Shape into a ball by bringing the edges to the middle then turn out into a large oiled bowl, smooth side up. Cover loosely with a cloth and leave in a warm place for an hour, or until doubled in size.
- Meanwhile, cover a large baking tray with greaseproof paper. When ready, scoop the dough onto a lightly floured surface, dust with a little flour, then knead briefly.
- Pull the dough into 16 even-sized pieces. Place one cube of cheese onto each piece of dough and fold it over until the cheese lies in the centre, then shape into rounds.
- Place onto the floured baking tray, well-spaced apart, then leave for 30 minutes covered, or until increased in size.
- Preheat the oven to 200°C/gas mark 6.
- Once risen, brush the buns lightly with the beaten egg and sprinkle your choice of seeds/nuts over each bun.
- Bake for 10 minutes, or until golden, risen and round.