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Ingredients
675g
Water
350g
Mature cheddar cubed
10g
Garlic crushed
-
Garlic butter glaze
-
Macphie Crossing Mix - delisted
Method
Mix Mella Brioche, yeast and water for 2+10 minutes
Dough temperature: 27-28⁰C
Add cheese and garlic 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
