Gruyère, mozzarella and thyme brioche buns
- October 2017
- Makes 10 buns
- Hands-on time 25 min, oven time 25 min, plus rising and proving
These brioche buns are surprisingly easy to make and smell amazing as they bake in the oven. They’re light and buttery with a gooey cheese centre; fill with ham whilst still warm for a twist on a sandwich, or serve alongside soup.
- 26.4g (15g saturated)
- 31.8g (1.6g sugars)
The butter must be at room temperature so it can be easily mixed into the dough.
The buns can be made up to 24 hours in advance and reheated in a low oven.
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