Cheesymite Buns

Cook Time 3–4 hours plus proving time

Serves 6

Ingredients

Bun dough

200ml water

30ml milk

21g fresh yeast, or 10g instant yeast

100g sugar

5g salt 

550g flour

100g butter, very soft

Filling 

150g Vegemite 

100g softened butter 

100g vintage cheddar

1 egg, lightly beaten for egg wash

Method

For the dough, add all ingredients besides the butter to a stand mixer and mix on medium speed until well combined. Then add the butter and mix for 20 minutes, until the dough passes the window-pane test. Take the dough and put it in a greased bowl to double in size.

Meanwhile, in a separate bowl with an electric beater, mix the Vegemite and butter until smooth. 

Once the dough has doubled in size, knock it back and roll it into a rectangle approx 40 cm x 30 cm or to a thickness of 1.5 cm, then liberally apply the filling and top with ½ of the cheese. Take the bottom third and fold it up to meet the middle third, followed by taking the top third and folding it down to meet the bottom, then roll out to a rectangle of approximately 25 cm x 20 cm and cut with a pizza cutter into 1.5 cm strips.

Take the strip in one hand and make a peace sign with your fingers as you hold it. Take the strip and make a circle around the peace sign, then take it around again a half turn, and then underneath and tuck it into the bottom of the knot. Repeat with the remaining strips and place them on a lined baking sheet. Prove it again for a further hour.

Preheat oven to 190°C.

Egg wash all the buns and then top with the remaining cheese.

Bake at 190°C for 12–15 minutes or until golden brown and the cheese has melted.