Cheesy mini bites suitable for little hands and bigger hands alike! We thought these were really good paired with soup. Especially toasted and slathering on more LRC garlic & parsley butter. Our bubble loves it so much, I thought I’d misplaced some blocks when in fact they were being consumed at an alarming rate! (breakfast, morning tea, lunch, afternoon snack… 😅)

These bites are so quick to make with just a short proving time. Best late night baking candidate.

Ingredients

• 260ml Lewis Road Creamery A2 milk
• 50g caster sugar
• 60g egg (1 egg, size 7)
• 6g instant yeast
• 20g milk powder
• 440g baker’s flour
• 6g salt
• 65g Lewis Road Creamery Garlic and Parsley butter, softened
• 26 small cubed Mozzarella cheese (or about 2 cups grated) (Optional)
• Handful of grated mozzarella cheese
• 1 egg yolk and 2 tsp milk (milk wash)

Instructions

1. Add milk, sugar, eggs and yeast into a medium bowl. Whisk to combine.
2. Add milk powder, flour and salt to the mixture and mix into a dough. Cover with a tea towel and let it rest for 10 mins.
3. Add butter cubes and work it into the dough. Lift and fold one side over the other; continue working it for about 5 minutes.
4. Move dough onto a floured surface and continue to work dough by slapping it onto the surface, lifting and folding one side over the other. Dough is ready when surface is smooth.
5. Roll it out into a rectangular shape and portion out 30g pieces of dough, you should get about 26 pieces.
6. Fold each piece into itself a few times and add a cube or handful of grated cheese in the middle. Fold over and seal the dough, shaping them into balls. Repeat with the rest.
7. Line a round cast iron pan with baking paper and place the dough balls in, each touching slightly.
8. Cover and let it prove in a warm place for an hour.
9. Brush egg wash on top and sprinkle on grated cheese.
10. Fan bake at 180C for 15 minutes for the golden look.