Estes bolinhos de queijo são o petisco perfeito para qualquer hora do dia. Fofos, macios e com um delicioso centro de queijo derretido, são incrivelmente reconfortantes e fáceis de fazer. Ideais para um lanche, para acompanhar uma sopa ou para surpreender os seus convidados como uma entrada quente e saborosa.

Ingredientes

  • 250 de farinha de trigo
  • 10g de fermento de padeiro desidratado
  • 1 c.café de sal fino
  • 3 c.s. de açúcar branco
  • 1 queijo curado nº2 (220g)
  • 1 ovo+1 gema
  • 50ml de leite morno

Preparação

  1. Dissolva o fermento no leite, juntamente com a açúcar. Reserve num sítio morno até começar a formar uma espuma.
  2. Bata o ovo com um garfo e reserve.
  3. Numa superfície limpa e seca, coloque a farinha peneirada e o sal. Misture com um garfo.
  4. Abra um buraco no meio da farinha e coloque a mistura de fermento e leite. Adicione também o ovo.
  5. Com a ajuda de um garfo envolva os ingredientes lentamente até se misturarem.
  6. Com as mãos, amasse durante uns 5 minutos até que a massa fique elástica e homogénea. Use alguma farinha adicional apenas se necessário ou para limpar as mãos.
  7. Coloque a massa numa taça enfarinhada e cobra com um pano limpo.
  8. Deixe a massa num sítio quente ou com uma manta em torno da taça até que duplique de tamanho.
  9. Retire a massa da taça, coloque-a numa superfície enfarinhada e divida-a em porções do tamanho de ovos. Coloque a massa na palma da mão, coloque um pedaço de queijo no centro e com ambas as mãos, envolva em massa em torno do queijo.
  10. Ligue o forno nos 180ºC e pincele os pães com a restante gema de ovo. Deixe que dupliquem de tamanho.
  11. Leve ao forno e deixe que cozinhem durante 15-20 minutos até que fiquem dourados à superfície.
  12. Retire do forno e deixe arrefecer para poder servir.

Ready to fill your kitchen with the irresistible aroma of baking bread and melting cheese? Here is the English version of this wonderful recipe.

Little Cheese Buns

There’s something universally comforting about warm, soft bread fresh from the oven, and it gets even better when there’s a surprise inside. These delightful little cheese buns are exactly that: fluffy, golden yeast rolls with a heart of glorious, melted cured cheese. They are the perfect savoury treat for a snack, a fantastic addition to a picnic basket, or a wonderful side to serve with a hearty soup or stew.

The process of making your own bread is incredibly rewarding. From activating the yeast and kneading the soft, elastic dough to watching the buns puff up and turn golden in the oven, it’s a simple pleasure. The real magic happens when you break one open to reveal the gooey, cheesy centre.

Feel free to experiment with the filling. While a good cured cheese provides a lovely sharp flavour, you could use mozzarella for an epic cheese-pull, a chunk of brie for creamy indulgence, or even a spicy cheese for an extra kick. Adding some finely chopped herbs like chives or rosemary to the dough would also be a delicious variation.

Ingredients

  • 250g plain flour
  • 10g dried active yeast
  • 1 tsp fine salt
  • 3 tbsp caster sugar
  • 1 cured cheese (approx. 220g), such as a firm cheddar
  • 1 egg + 1 egg yolk
  • 50ml lukewarm milk

Method

  1. Dissolve the yeast in the lukewarm milk, along with the sugar. Set aside in a warm place until it starts to form a foam.
  2. Lightly beat the whole egg with a fork and set aside.
  3. On a clean, dry surface, place the sifted flour and salt. Mix with a fork.
  4. Make a well in the centre of the flour and pour in the yeast and milk mixture. Also, add the beaten egg.
  5. Using a fork, slowly bring the ingredients together until they are mixed.
  6. With your hands, knead for about 5 minutes until the dough is elastic and smooth. Use a little extra flour only if necessary or to clean your hands.
  7. Place the dough in a floured bowl and cover it with a clean cloth.
  8. Leave the dough in a warm place, or with a blanket wrapped around the bowl, until it has doubled in size.
  9. Turn the dough out onto a floured surface and divide it into egg-sized portions. Flatten a piece of dough in your palm, place a piece of cheese in the centre, and using both hands, wrap the dough around the cheese, sealing it completely.
  10. Preheat the oven to 180ºC. Brush the buns with the remaining egg yolk and let them rest until they have doubled in size for a second time.
  11. Place in the oven and bake for 15-20 minutes until they are golden brown on top.
  12. Remove from the oven and let them cool slightly before serving.

Tips:

  • For the best rise, ensure your milk is lukewarm, not hot. Hot milk can kill the yeast.
  • When sealing the buns, pinch the seams together firmly to ensure the cheese doesn’t leak out during baking.
  • For an extra touch, you can sprinkle the tops with sesame seeds or poppy seeds after brushing them with the egg yolk.
  • These buns are best served warm while the cheese is still soft and melted.