Sundried Tomato and Goats' Cheese Babka Buns

Tomato and goats cheese is a flavour combination that doesn't need to be messed with, which is why I loved the sound of these buns. They're not like any bun I've had before, they're almost sweet from the rich buttery dough yet the goats cheese and tomato cuts through to give it a bitterness which I adore. I love the swirl to these buns too, it reminds me of a Chelsea bun in which you can see the ingredients in each swirl, the goats cheese sticks out creating little bundles of flavour. These would be great with a rich tomato soup or to accompany a salad. Or just, simply on their own.


Babka Buns
(Makes 24) 

400g Plain Flour
30g Caster Sugar
10g Instant Yeast
1/2 Tsp Salt
120ml Warm Milk
1 Egg, 3 Egg Yolks
100g Butter, cut into small pieces
2 Tbsp Melted Butter
4 Tbsp Sundried Tomato Paste
150g Crumbly Goats' Cheese
Sunflower and Poppy Seeds

Lightly grease two 12 whole muffin tins.

Put the flour, sugar, yeast and salt into a large mixing bowl and stir to combine. In a separate jug, whisk together the milk, egg and egg yolks. Add to the dry ingredients and stir well.

Knead for about 10 minutes using a free standing mixer with a dough hook attached, or tip onto a lightly floured surface and knead by hand for 15 minutes, until you have a soft, smooth dough.

Add in the butter pieces a little at a time, waiting for each piece to be incorporated before adding the next. The dough will become silky and shiny, around five minutes.

Divide the dough into two and roll each piece into a rectangle around 40 x 25cm. Spread half of the sundried tomato paste on each piece of dough and then crumble over the goats cheese. Roll each rectangle up tightly and cut into 12 pieces. Place each roll into each of the muffin - tin holes, pushing it in firmly. Brush each roll with the melted butter and then sprinkle the poppy seeds and sunflower seeds on top. Cover each tray with some lightly oiled cling film and leave in a warm place to double in size, around one hour. Preheat the oven to 180C, Gas mark 4.

Bake for 20 minutes, until golden brown and firm. Cool on a wire rack, can be served warm or cold.


*Recipe adapted from Sesame & Spice - Anne Shooter