Hungry Family - Cheese Buns

Make sure the melon pan dough has been made beforehand and has chilled in the fridge for at least 30mins.
Cut the Cheddar cheese into a small dice and squeeze to make 8 balls.
Take the remaining part of the melon pan dough out of the bowl and cut 8 portions of 65g.
Pre-shape into buns and leave for 5 minutes.
Using your fingertips, flatten the dough and use a rolling pin to roll into a circle roughly 15cm.
Place the cheese ball into the middle of the dough, then wrap the cheese and pinch the seam tightly.
Place the dough on the tray (seam down) and leave it for 30-45 minutes to prove.
Pre-heat the oven to 190°C/fan 170°C/gas 5 (375°F/ fan 340°F).
Cut the top of the dough into a cross, egg wash well, then sprinkle the grated emmental or mozzarella on the top of the cross.
Bake for 15-18 minutes or until they are an even, golden colour. Take them out of the oven and place them on a rack to cool.

Melon Pan Dough

In a small bowl add the butter and sugar and beat well until it looks pale, then add the vanilla or lemon for flavour.
Add the egg gradually and mix well.
In a different bowl, mix the plain flour and baking powder together and add to the butter, sugar and egg mix.
Use your hands to make a smooth, round dough.
If it is too hard, add a little milk; if it is too runny, gradually add a little flour.
Make a long sausage shape and wrap with baking paper or cling film.
Chill in the fridge for at least 30 minutes. You can make this dough a few days ahead and keep it in the fridge.