Godminster Cheddar seeded buns

  • 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.
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