Everyone loves the buttery taste of Brioche, but these buns have a hidden secret. A melty, delicious centre of fennel and mozzarella to give your tongue a treat.

Makes 10 buns



  • 70ml milk
  • 7g instant yeast
  • 1 tbsp fennel seeds, toasted
  • 400g strong white bread flour
  • 1 tbsp caster sugar 
  • 1 tsp fine sea salt
  • medium eggs, beaten, plus one to glaze
  • 200g unsalted butter, room temp


  • 200g mozzarella, drained and chopped
  • 1tsp fresh rosemary chopped
  • Smoked, thinly sliced ham 
  • Sea salt flakes
  • Parmigiano-reggiano
  • 1tsp fennel seeds, toasted

*Allergens are in bold

Step 1

Mix together the milk and instant yeast in a jug and allow to stand for 5 minutes. Meanwhile, lightly toast the fennel seeds in a dry frying pan, until they become aromatic.

Step 2 

In a stand mixer bowl combine the flour, toasted fennel seeds, caster sugar and salt together. Make a well in the centre and pour in the milk-yeast mixture and the 4 beaten eggs. Using the dough hook, on setting 2, knead the dough for 7-10 minutes until stretchy and smooth. 

Step 3 

Continuing with the dough hook, add the room temperature butter 1 tbsp at a time. Ensure the butter is incorporated each time before adding the next tbsp. Once all the butter is incorporated, transfer the dough into a lightly oiled bowl. Place in dough proving setting 40°C for 30-45 minutes until the dough has risen and doubled in size. 

Step 4

Turn out the dough onto a lightly floured board and knock back. Divide into 80g dough balls. Roll each piece of dough into a ball, and allow to rest for 5-10 minutes to relax the gluten. Then flatten each ball out. Place 15g of filling in the centre and fold the edges over the cheese centre, pinching to enclose.

Step 5

Place the dough seam side down on the work surface and gently roll under one cupped hand to form a spherical and smooth ball. Repeat with each dough ball. Place each ball onto a lined universal pan, 10cm apart.

Step 6

Brush each bun with the remaining beaten egg, sea salt, parmigiano-reggiano and toasted fennel seeds on top. Place in NEFF dough proving 40°C for 30 minutes. Bake on bread baking 180°C with medium added steam for 20-25 minutes, until golden and risen.

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