Cacio e pepe stuffed rolls

Cacio e pepe stuffed rolls
  • Serves icon Makes 6
  • Time icon Hands-on time 35 min, plus overnight resting and 1 hour proving. Oven time 20 min

Edd Kimber’s seriously cheesy bread rolls are inspired by his favourite pasta dish, cacio e pepe, a classic of Roman cuisine. “The filling of these buns is made with ricotta, mozzarella and Parmesan, not the cheeses found in the classic pasta dish, but they create a great cheesy filling. The buns are also seasoned with lots of black pepper, but you can halve the amount if you don’t want such a strong flavour,” says Edd.

Recipe taken from Small Batch Bakes by Edd Kimber (Kyle Books £18.99)

Nutrition: per serving

Calories
320kcals
Fat
14.2g (8.9g saturated)
Protein
11.2g
Carbohydrates
36g (4.1g sugars)
Fibre
1.7g
Salt
0.7g
Calories
320kcals
Fat
14.2g (8.9g saturated)
Protein
11.2g
Carbohydrates
36g (4.1g sugars)
Fibre
1.7g
Salt
0.7g

Ingredients

  • 250g plain flour, plus extra to dust
  • ½ tsp fine sea salt
  • 1 tsp fast-action dried yeast
  • 15g granulated sugar
  • 125ml whole milk
  • 2 large free-range eggs, beaten
  • 50g unsalted butter, at room temperature and diced, plus extra, melted, to brush

For the filling

  • 100g ricotta cheese
  • 50g mozzarella, coarsely grated
  • 25g parmesan, finely grated, plus extra to sprinkle
  • 1 tbsp freshly ground black pepper

Specialist kit

  • 23cm x 15cm baking tray

Method

  1. If using a stand mixer, put the flour, salt, yeast and sugar in the bowl and whisk briefly to combine. Make a well in the centre and add the milk and 1 of the eggs. With the dough hook attached, mix to form a shaggy dough. Continue mixing on a low-medium speed for about 10 minutes, until the dough is smooth and elastic and forms a ball around the hook. Add the butter a couple of pieces at a time and continue mixing until the dough is smooth and elastic and is no longer sticking to the sides or the bottom of the bowl.
  2. If making the dough by hand, follow the steps above, but rub the butter into the flour mixture before adding the milk and egg. Knead by hand for 15 minutes, or until the dough is smooth and elastic.
  3. Form the dough into a ball and place in a large bowl. Cover and refrigerate overnight.
  4. The next day, divide the dough into 6 equal pieces and roll into balls. Cover with a clean tea towel and allow to rest for 10 minutes. Meanwhile, put the filling ingredients in a bowl and mix together, Line the baking tray with baking paper.
  5. Lightly flour a work surface and roll each ball of dough into a circle about 12cm in diameter. Divide the filling equally between the circles, then fold the dough up and over the filling, pinching together to form a ball. Put on the prepared tray, cover loosely and set aside for 1-1½ hours, or until almost doubled in size.
  6. Heat the oven to 170°C fan/gas 5. Beat the remaining egg and brush the risen buns with it, then bake for 20 minutes, or until golden. Allow to cool for a few minutes before brushing with the melted butter and sprinkling over a little extra parmesan

delicious. tips

  1. These buns are best served while warm so that the cheese is still gooey. You can also store them in a sealed container in the fridge for a couple of days, reheating them at 160°C fan/gas 4 for about 10 minutes.

Recipe By

Edd Kimber

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