Buns with Cheese Béchamel and Speck – recipe

Course: Starter
Level of difficulty: easy
Preparation time: 35 minutes
Resting time: 2 hours 30 minutes
Baking time: 20–25 minutes
Created by: PassioneCooking

     

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   A plate full of delicious fbuns with cheese béchamel and Speck Alto Adige PGI. Picture, Picture

For the dough:
175 g Manitoba flour
1,5 g dried yeast
5 g sugar
90 g lukewarm milk
1/2 egg
1/2 tsp salt
25 g soft butter

For the cheese béchamel:
12,5 g butter
A pinch of nutmeg
10 g flour
130 ml milk
Salt
50 g processed cheese (melting variety)

For topping and serving:
60 g Speck Alto Adige PGI (approx. 3 mm thick slices)
1/2 egg
Slices of Speck Alto Adige PGI 
Oregano (optional)

For the dough:
350 g Manitoba flour
3 g dried yeast
10 g sugar
180 g lukewarm milk
1 egg
1 tsp salt
50 g soft butter

For the cheese béchamel:
25 g butter
A pinch of nutmeg
20 g flour
260 ml milk
Salt
100 g processed cheese (melting variety)

For topping and serving:
120 g Speck Alto Adige PGI (approx. 3 mm thick slices)
1 egg
Slices of Speck Alto Adige PGI 
Oregano (optional)

For the dough:
700 g Manitoba flour
6 g dried yeast
20 g sugar
360 g lukewarm milk
2 eggs
2 tsp salt
100 g soft butter

For the cheese béchamel:
50 g butter
A pinch of nutmeg
40 g flour
520 ml milk
Salt
200 g processed cheese (melting variety)

For topping and serving:
240 g Speck Alto Adige PGI (approx. 3 mm thick slices)
2 eggs
Slices of Speck Alto Adige PGI 
Oregano (optional)

  

Preparation

To prepare the buns with cheese béchamel and Speck Alto Adige PGI, place the Manitoba flour, dried yeast, sugar, lukewarm milk and egg in a mixing bowl.

Start the stand mixer and knead into a smooth dough. Then add the salt and the soft butter cut into pieces and continue kneading until a smooth, elastic dough forms that pulls away completely from the sides and bottom of the bowl and wraps around the dough hook. This takes about 20 minutes. Of course, the dough can also be kneaded by hand.

Form the dough into a ball, place it in a bowl and let it rest, covered, in a warm place until it has doubled in volume (about 2 hours).

Meanwhile, prepare the cheese béchamel. To do so, melt the butter in a saucepan, then add nutmeg and flour. Stir with a whisk until thickened. Gradually pour in the milk while stirring constantly and add salt (not too much, as the cheese also adds flavour). Bring to a boil while stirring until the béchamel sauce thickens. Remove from the heat, add the cubed processed cheese and stir until it has melted.

Pour the cheese béchamel into a baking dish, cover with cling film so that no skin forms, and let it cool—ideally for an hour in the fridge.

Once the dough has doubled in volume, divide it into 10 equal pieces. Form each piece into a ball and place them on a baking tray lined with baking paper. Cover with a damp cloth and let rest for another 30 minutes.

In the meantime, cut the 3 mm thick slices of Speck Alto Adige PGI into small squares and preheat the oven to 180°C (top and bottom heat).

After the resting time, use a drinking glass slightly smaller than the dough balls to press into the centre of each one, forming a well and leaving a rim of about 1 cm. Brush the buns with beaten egg.

Use two teaspoons to fill the wells with the cheese béchamel, then bake the buns at 180°C for 12 minutes.

Take the buns out of the oven and distribute the diced Speck Alto Adige PGI over the béchamel. Bake for another 10–12 minutes until golden brown.

Remove from the oven and serve immediately, garnished with slices of Speck Alto Adige PGI and some oregano leaves if desired.

 
 
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