The famous crusty artisan overnight bread strikes successfully again. This time, the dough is stuffed with melty cheese that is parsley-infused (very Levant) and baked as buns. You can use a mix of cheese as we did, or a single types as per your preference.
Non-melty cheese will work just as well. I'm thinking of perhaps a nice mix of feta, cottage cheese, and ricotta? Definitely going on the to-do list.
Ingredients:
3 cups flour
1 3/4 tsp salt
1/2 tsp Instant or Rapid-rise yeast
1 1/2 cups water
3 cups shredded cheese (one or a mix of kashkaval, emmenthal, cheddar, parmesan)
1/2 cup chopped parsley
olive oil
Method:
In a large mixing bowl, whisk together flour, salt and yeast.
Add water and mix until a shaggy mixture forms.
Cover bowl with plastic wrap and set aside for 12 - 18 hours. Overnight works great.
Heat oven to 450F. Mix the cheese mix and parsley
Heavily flour a clean counter surface and with floured hands, pour out the dough and divide into ping-pong-sized balls (makes 18-20). Stuff the dough with a generous amount of cheese mixture and seal completely, shaping the dough into a bun. Place the buns in a rimmed oven dish well oiled with olive oil. Repeat for the rest.
Brush the tops of the buns with more olive oil, sprinkle lightly with some extra salt and an optional dash of sesame.
Bake in the preheated oven for 20-25 minutes.
صحة و عافية
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