Honestly, what’s better than warm bread with a pocket of melty cheese inside? Nothing. Except maybe a gochujang honey glaze that makes it spicy, sweet and sticky. We’ve used blue cheese here, but mozzarella/ bocconcini would be lovely too. Heck, half a cube of Amul cheese would be 🤌🏾🤌🏾 too.

Mum is extra and makes her own bread, but if you live in a place where you have access to fresh pizza dough, you can use that instead.

RECIPE:Cheesy Pull-Apart Bread with agochujang Honey Glaze

For the dough
2.5 cup flour
1/2 cup milk
1/4 cup water
1 egg
25 g butter, at room temperature
3/4 tsp salt
2 tsp active dry yeast
2 tbsp sugar
1 tsp sesame seeds (optional)

200 g blue cheese (we used stilton)

For the gochujang honey glaze
30 g butter
2 tsp honey
1 heaped tbsp gochujang
2 tsp vinegar

Method
Add the yeast, and sugar to a small bowl with the water and allow the yeast to activate, about 5 minutes, or until you see some bubbling activity.

In a mixing bowl, add the flour, milk, egg, salt as well as the yeast + water and knead until it forms a uniform, elastic dough. Add in the butter and continue to knead. If you’re using a stand mixer, you’ll need to knead it for about 8 minutes in total on a medium setting. If you’re kneading by hand, a little longer, about 10-12 minutes or until the dough springs back when you press it. Allow to prove until it doubles. This should take between 1-2 hours.

Divide into 12 balls, fill each ball with a good heaped tsp of the blue cheese, gather the edges and press to seal, and place in concentric circles in a circular baking pan (we used a cast iron skillet that was 9 inches).

Let it prove for 30 minutes. Brush with an egg wash, sprinkle sesame seeds. Bake in a preheated oven at 180 Celsius for 15-18 minutes, until golden brown.

To make the glaze, heat all the ingredients except vinegar in a small saucepan on a flame, stirring well to combine. Take it off the flame and add in the vinegar. Apply on the tops of the buns as soon as they come out of the oven. Best served warm.