Boursin Buns

 

 

 

 



 

 

Make these buns and then find some gravy - from a roast chicken or your Bolognese - and get right in there and mop up like a boss.


Boursin Buns
Makes 8

500g baker's flour
1 teaspoon fine sea salt
1 sachet dry yeast
300ml milk
40g unsalted butter, plus extra melted butter to grease the baking dish and brush the tops of the rolls
1 egg
2 x 80 packets of Boursin, at room temperature

Put the milk and butter into a small saucepan and heat until the butter in nearly melted and the milk is lukewarm. Set aside.

Put the flour and salt into the bowl of an electric mixer fitted with the dough hook. Mix briefly on low speed to combine. Pour the yeast and the milk mixture into the flour, add the egg and mix on low speed until a soft dough forms.

Turn the dough out onto a lightly floured work surface and knead for a few minutes until it is smooth and silky. Put it into a clean, lightly oiled bowl, cover with plastic wrap and leave to rest in a warm spot for about an hour, until doubled in size.

On a lightly floured work surface, roll the dough out into a 30cm x 20cm rectangle. Spread the Boursin evenly over the dough. Roll into a tight cylinder from one of the long edges. Cut into 8 even portions.

Butter a deep baking dish and lay the rolls, cut side up, side by side. Cover with plastic wrap and leave in a warm spot to get puffy for about 30 minutes.

Preheat the oven to 190C.

Bake for 25 - 30 minutes, until golden. Brush the hot buns with butter. Allow the buns to cool in the dish for 5 minutes before transferring to a wire rack to cool. Best served warm.