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Ingredients
675g
Water
350g
Mature cheddar cubed
75g
Chorizo (or ham)
Macphie Crossing Mix - delisted
Method
Mix Mella Brioche, yeast and water for 2+10 minutes
Dough temperature: 27-28⁰C
Add cheese and chorizo on slow
20 minutes bulk fermentation
Scale and proof approx. 75 minutes
Make up Crossing Mix as per instructions and then pipe onto buns
Bake at 190⁰C (375⁰F) for approx. 14 minutes
