Herb & cheese stuffed buns, baked in Le Creuset

by Lala

One of the best uses for cast iron, enamel cookware like Le Creuset, is baking. I have never enjoyed baking as much as I have since I started making breads, buns and desserts in my Le Creuset pots. The baked dishes always release beautifully, brown to a gorgeous golden colour and remain very moist and fluffy, because they are baked and steamed at the same time, as the lid is kept on.

Cheese and herb buns ready to enjoy with coffee or soup.

Today’s recipe is a family favourite that we have devised over the years. I like to make this when my sister is home for the holidays. It usually doesn’t last very long because it is so popular! Full disclosure, this is not in any way a sponsored post. I love Le Creuset and have been a collector for some years. The colours and quality just make me so happy.

This recipe is based on a basic white bread dough. You can make your usual white bread or even buy the bagged dough that some supermarkets sell. If making your own, base it on a recipe that uses 2 cups of flour. That will give you enough dough to fill the largest size Le Creuset buffet pan.

Ingredients

Prepared, White bread dough (based on 2 cups flour)
1/2 cup mozzarella cheese
1/2 cup mature cheddar (or other strong cheese of your choice)
1/4 cup chopped herbs (chives, organo, rosemary, basil – it is up to you)
1 green pepper
1/2 onion
100g bacon (optional)
3 tablespoons melted butter for glaze

Method

  1. Fry the onions, green pepper and optional bacon together, until the onion is translucent. Set aside to cool.
  2. Chop the cheese into cubes about 1cm in size. Do not grate it. It is important to have the cheese in blocks, so that it doesn’t melt away when baked.
  3. Mix the cheese and herbs with the cooled onion mix.
  4. Flour your work surface and take sections of the bread dough that are the size of a golf ball, and flatted.
  5. Stuff each one with the cheese mix and close at the top by twisting.
  6. Flour the surface of the baking pan. Place the buns, closure side down, in the pan. Arrange in a circuluar pattern from the centre.
  7. Pour or brush the tops of the buns with the melted butter.
  8. Bake at 180 Celcius with the lid on for 30 minutes, or until golden brown.


Fry the onions, green pepper & optional bacon.
Stuffing the dough balls with the cheese, herb and onion mix.
After baking they should look like this.
Fluffy texture and stuffed with savoury goodness.

Hope you enjoy baking and eating these.

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