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Cheddar and Marmite Buns
recipe
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Chicago
Cheddar and Marmite Buns
Martin Sorge
Martin Sorge
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$1.00
A savory take on swirly buns with the unique flavor of Marmite combined with cheddar cheese and chives. When I was in England filming the Great American Baking Show, I got hooked on these little Marmite-infused cheese snacks. This recipe replicates the taste of those Marmite cheese snacks in a delicious spiraled bun form, perfect for those who enjoy a deeply savory twist. Perfect with a bowl of soup.
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You Need

6 buns
6:00

  • Dough

    • 240 g (2 cups) bread flour
    • 1/2 teaspoon fine sea salt
    • 1 teaspoon instant yeast
    • 15 g (1 Tablespoon) sugar
    • 1 large egg, room temperature
    • 100 g milk, room temperature
    • 30 g (2 Tablespoons) unsalted butter, room temperature

  • Filling and Assembly

    • 4 Tablespoons unsalted butter, room temperature
    • 1/2 teaspoon Coleman's dry mustard powder
    • 1 teaspoon Marmite
    • 100 g shredded sharp cheddar
    • 2 Tablespoons chopped fresh chives

    • How To

    1. In the bowl of a stand mixer, whisk together the bread flour, salt, sugar, and yeast.
    2. Add the egg, milk, and butter, to the flour mixture and fit the mixer with a dough hook. Mix on low speed for 2 minutes. Turn the mixer up to medium-low (speed 2 on a KitchenAid) and knead for about 12-14 minutes.
    3. Gather the dough into a ball and place it in a lightly-oiled bowl (or oiled mixer bowl) where it can double in size. Cover the bowl, and let it sit at room temperature for 30 minutes, then refrigerate for at least 4 hours, or up to 24 hours.
    4. Mix the butter, mustard powder, and Marmite together in a small bowl. Stir it enough so that it's soft and easily spreadable.
    5. Lightly flour your work surface. Take the dough out of the refrigerator, lightly dust it with flour, and pat it into a flat square. Roll the dough out into a 12-inch by 16-inch rectangle, with the short side closest you.
    6. Dollop the butter mixture on the dough. Using a flexible spatula, spread the filling out evenly, leaving 1/2-inch strip at the top of the dough with no filling. Be careful not to tear the dough.
    7. Sprinkle the shredded cheese and the chopped chives evenly over the dough. Gently press the cheese and chives into the butter.
    8. Use a wet finger to dampen the edge that doesn't have any filling (This helps the dough stick to itself after you roll.). Starting from the short side closest to you, roll the dough up. Take some dental floss make small indentations to mark where to cut the dough to make 6 equal buns. Slide the floss under the dough, loop it around, and pull it tight to cut the buns. (Using floss is the absolute best way to cut these cheese buns, or anything in the cinnamon-roll family. )
    9. Place a sheet of parchment paper onto a one-eighth sheet pan and set the buns on it, evenly spaced. Let the buns proof until they are very puffy and touching, but not quite doubled in size (about 30-60 minutes). A little poke to the buns springs about halfway back. Heat the oven to 375F.
    10. Bake the buns at 375F for 23-28 minutes, until they're dark golden brown and register 200F on an instant-read thermometer. Remove them from the oven and gently slide them from the pan and place them on a cooling rack. Remove the parchment paper so that they don't steam up.
    11. Let the buns cool for at least 20 minutes before eating. These are best the same day, but you can warm them up in a low oven to freshen them up for day two. They’re perfect with some soup!