Savory Cheese Brioche Buns

I was thinking of a savory snack that used my sourdogh starter, so I made Cheese Brioche Bars.

Ingredients:

Dough:

• 2 sticks (8 ounces; 226 grams) unsalted butter, softened at least 15 minutes (will be added in later)
• 363 grams (scant 3 cups) all-purpose flour
• 50 grams (1/4 cup) sugar
• 2 tablespoons powdered milk
• 1.5 teaspoons salt
• 4 teaspoons instant yeast
• 228 gr (8 ounces) sourdough starter
• 40 ml milk, at room temperature
• 3 large eggs, at room temperature, lightly beaten
   

Filling:

• 1 cup (250 grams) ricotta (or drained cottage cheese)
• 4 ounces (130 grams) cream cheese, softened
• 4 tablespoons finely chopped Vidalia onion
• 4 tablespoons minced green onions
• 1 tablespoon grated Parmesan or Romano cheese
• 1/4 teaspoon ground pepper
• 120 grams tiny-cubed Gruyère or cheddar (I used 1/2 feta and 1/2 cheddar)
  

Cheese Streusel Topping:

• 3/4 cup (102 grams) all-purpose flour
• 2 teaspoons sugar
• 1/2 teaspoon fine sea salt
• 5.5 tablespoons (2½ ounces; 78 grams) very cold unsalted butter, cut into small piece
• 1/4 cup (20 grams) shredded sharp cheddar (I used feta)
  

 

Instructions:

1. Mix together the flour, sugar, powdered milk, yeast, and salt in the bowl of a stand mixer.
2. Stir together the sourdough starter, milk, and water.
3. Using the dough hook, with the mixer on medium-low, gradually add the liquid mix to the flour mix. 
4. Scrape down the bowl, then mix on medium for 2 to 3 minutes. (The dough will be  shaggy looking.) 
5. Still on medium-low, gradually mix in the eggs. Then increase the speed to medium, and beat for about 5 minutes, scraping the bowl as needed. 
6. With the mixer still at medium, start adding the butter one pat at a time. Don’t have more than 2 pieces visible at the same time. (This will take maybe 10 minutes or so.) 
7. After all the butter is in, increase the mixer speed to a bit higher and beat for about 10 minutes.
   Scrape down the bowl and hook occasionally.
8. The dough will come together in a soft, smooth, glossy mass.
   Scrape the dough into the greased container, and press it down so that it’s smooth.
9. Cover and let the dough rise at warm room temperature until it’s doubled in size, 45 minutes to 1 hour.
   (Or put all the dough ingredients in a bread machine, and go through a dough cycle.)
   
10. When the dough has risen, fold the dough over on itself; smooth the top. 
11. Cover the container and put it in the fridge. 
12. After 30 minutes, fold the dough over on itself; smooth the top.
    (Do this a couple of times more, or go to bed.)
13. Leave the dough in the refrigerator overnight.
       
14. The next morning, in a food processor, whisk together the flour, sugar and salt.
15. Drop in the cubes of cold butter and pulse multiple times until the butter is coated with flour and forms small clumps. 
16. Stir in cheese - refrigerate at least an hour in a covered container.
    
       
    
    
17. Generously butter two 9-x-13 inch baking pan, or line them with parchment paper and a little cooking spray.
18. Lightly flour a work surface. Divide dough in half.
19. Shape one of the cold doughs into a 12 x 14 " rectangle, dust the top and bottom with flour as you roll out.
    
20. Evenly spread 1/2 of the filling over the dough, leaving an inch or so bare on one long side.
21. Starting with the long side that has filling, roll the dough up as compactly as you can, ending with the seam on the bottom.
    
    
    
    
22. Using dental floss, slice the log into 12 buns, 
23. Place them in  one of the baking pans. There will be lot of space between the buns,
24. Repeate steps 20 - 24 with the other piece of dough.
25. Lightly cover the pans and let proof at warm room temperature until the buns double in volume, feel soft and light and touch one another here and there. This can take up to 2 hours, maybe a little more.
26. When the buns are almost fully puffed,  preheat oven to 375 degrees F.
27. Gently brush the top of each bun with beaten egg. Scatter the streusel over the buns.
28. Bake for 30 to 35 minutes, or until the buns are golden brown and puffed—they may bake into one another.
29. Transfer the pan to a rack and let rest for 5 minutes or so before lifting the buns onto the rack.
30. Serve warm or at room temperature, or toast them the next day.
    
    
    

Carole's Notes:

We liked these, especially lightly toasted.

The recipe is lightly adapted from https://forward.com/food/476654/dorie-greenspans-cheese-swirl-babka-buns/  (It is also in Baking with Dorie)