Lemon Mousse Cake

Golden Cheesy Delight Buns: Melt-in-Your-Mouth Stuffed Puffs

Experience the ultimate comfort in every bite! These Golden Cheesy Delight Buns feature a soft, golden crust bursting with a gooey, warm cheese center. Perfect as a hearty snack, appetizer, or a delightful side to any meal. Easy to make and impossible to resist!

Yields: 12-15 buns

Prep time: 30 minutes (plus 1 hour proofing if using yeast)

Cook time: 18-22 minutes

Ingredients:

For the Dough:

 * 3 cups (360g) all-purpose flour, plus more for dusting

 * 1 tbsp granulated sugar

 * 1 tsp instant dry yeast (if using, for a softer, slightly risen dough) - Alternatively, for a quicker biscuit-style dough, use 1 tbsp baking powder and omit yeast, sugar, and proofing time.

 * 1 tsp salt

 * 1/2 cup (113g) unsalted butter, cold and cubed

 * 1 cup (240ml) milk, lukewarm (if using yeast) or cold (if using baking powder)

 * 1 large egg, for egg wash (optional, for extra golden shine)

 * 1 tbsp chopped fresh parsley, for garnish

For the Classic Cheese Filling:

 * 250g (approx. 8.8 oz) low-moisture mozzarella cheese, cut into 1-inch (2.5 cm) cubes or sticks

 * Optional: 2 tbsp grated Parmesan cheese, for extra flavor

Instructions:

 * Make the Dough:

   * In a large bowl, whisk together flour, sugar (if using yeast), and salt. If using instant dry yeast, stir it in now. If using baking powder, whisk it in.

   * Cut in the cold butter using a pastry blender, your fingertips, or a food processor until the mixture resembles coarse crumbs with some pea-sized butter pieces.

   * Gradually add the milk (and egg if using yeast and no separate egg wash for dough) and mix until a shaggy dough forms. Turn out onto a lightly floured surface.

   * Knead the dough for 5-7 minutes until smooth and elastic (if using yeast) or just until combined (if using baking powder, avoid overworking).

 * First Proof (if using yeast): Place the dough in a lightly oiled bowl, turn to coat, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size. (Skip this step if using baking powder).

 * Prepare Filling: Ensure mozzarella is cut into uniform cubes/sticks.

 * Shape & Fill:

   * Punch down the dough (if proofed) and divide it into 12-15 equal pieces. Roll each piece into a ball.

   * On a lightly floured surface, flatten each ball into a disk about 4-5 inches (10-12 cm) in diameter. Place one cube/stick of mozzarella in the center. If desired, sprinkle with a little extra Parmesan.

   * Gather the edges of the dough around the cheese and pinch them firmly together to seal the bun, ensuring no cheese is exposed. Shape into a neat ball or slightly flattened disk.

 * Second Proof (if using yeast): Arrange the filled buns seam-side down on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let rise for another 20-30 minutes, or until slightly puffy. (Skip or shorten to 10 mins rest if using baking powder).

 * Preheat & Bake: Preheat oven to 200°C (400°F). If desired, whisk the remaining egg (if not used in dough) with a tablespoon of water for an egg wash and brush over the tops of the buns for a golden sheen.

 * Bake for 18-22 minutes, or until golden brown and the cheese is melted and bubbly inside (you might see some ooze!).

 * Garnish & Serve: Remove from oven. Let cool slightly on a wire rack. Sprinkle with fresh chopped parsley immediately. Serve warm to enjoy the irresistible gooey cheese!

Suggested Variations:

 * Garlic Herb Cheese: Add 1 tsp garlic powder and 1 tbsp dried Italian herbs to the dough.

 * Spicy Pepper Jack: Use Pepper Jack cheese instead of mozzarella for a kick.

 * Ham & Cheese: Add 1/4 cup finely diced cooked ham to the cheese filling.

 * Spinach & Feta: Mix 1/2 cup finely chopped cooked spinach (squeezed dry) and 1/4 cup crumbled feta cheese with the mozzarella.

 * Pizza Style: Add a mini pepperoni or a pinch of dried oregano to the cheese filling. Serve with warm marinara sauce for dipping.

 * Caramelized Onion & Gruyère: Sauté thinly sliced onions until caramelized, then mix with grated Gruyère cheese for the filling.

 * Breakfast Bun: Add a pinch of cooked, crumbled bacon bits to the cheese filling.

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