Ham & Cheese Bread - Skinka & Ost Bröd

This is such a common bread in Singapore that I remember it all the way from my childhood, where they sell for about 50 cents a piece and my mom will buy them for our breakfast for school the next day. The basic is a sweet dough which once successfully prepared you can vary it to have it contain red bean paste, or kaya, peanut butter, curry potatoes or luncheon meat...or anything you prefer. You can also shape it according to your creativity and for this one I did it by rolling the ham with a flat piece of dough like a Swiss roll, then fold it into half and cut it almost through the middle and open it up. You can do it like Breadtalk's flossy bread and have the toppings on the outside instead. They freeze well too and you need to warm it up only in the microwave.

I have tried and proven this recipe and I hope you will grow to like the versatility of it too! This is adapted from Alex Goh's Magic Bread:

Jag minnande den bröd från min barndom när min mamma köpte de för vår frukost. Den här är ett grundläggande recept för söt bröd och du kan använda vad du vill för fyllning. För recept i svenska, var gärna klickar här.

Ingredients
Sponge dough prepare 12 hours before
100g plain flour
70g boiling water

Mix both together until it forms a dough and once its cooled, cover and keep in the chiller for at least 12 hours before using.

400g plain flour
80g sugar
6g salt
9g dry yeast
20g milk powder
175g cold water
1 large cold egg (about 60g)
60g butter

Steps

1. Take the sponge dough out of the chiller while you prepare the rest of the ingredients.
2. Mix the flour, sugar, salt, dry yeast and milk powder well before adding in the cold water and egg to form a rough dough. You can do this with the dough hook if you have a machine or by hand otherwise.
3. Tear up the sponge dough bit by bit and add it to the mixing bowl while the machine is running.
4. Cut the butter into smaller pieces and add gradually to the dough mixture too until well incorporated.
5. Cover and proof for 40 minutes before diving them up into portions about 55-60g each.
6. Roll out each portion to be slightly larger than the slice of ham you have, and roll them up like a Swiss roll, fold into half and cut almost all the way through in the middle and open it up like a butterfly.
7. Brush with egg wash for each bun and sprinkle grated cheese over. Let it rest for 10 more minutes while you preheat the oven to 190 degrees celsius. Bake for 12-15 minutes until golden brown.