This melting cheese cream-filled bread, with its soft, pillowy exterior and rich, gooey filling, is sure to delight anyone who tries it. Start by activating the yeast. Dissolve 2 teaspoons of active dry yeast in 1 cup of warm milk (about 110°F/43°C) along with 1 tablespoon of sugar. Let it sit for about 5-10 minutes until it becomes frothy, indicating that the yeast is active. In a large mixing bowl, combine 3 cups of bread flour, 1 teaspoon of salt, and the remaining 1 tablespoon of sugar.

Make a well in the centre and pour in the activated yeast mixture, 1 beaten egg, and 2 tablespoons of softened butter. Mix until a dough forms. Turn the dough onto a floured surface and knead for about 10 minutes until it is smooth and elastic. This kneading process develops the gluten, which gives the bread its structure. Place the kneaded dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.

Once the dough has risen, punch it down to release the air. Divide it into 8-10 equal pieces. Shape each piece into a ball and place them on a baking tray lined with parchment paper. Cover with a damp cloth and let them rise again for about 30-45 minutes until they have puffed up. Preheat the oven to 375°F (190°C). Brush the tops of the dough balls with a beaten egg for a shiny finish. Bake for 15-20 minutes or until golden brown and cooked through.

For the cheese cream mixture, mix 1 cup of cream cheese, 1 cup of shredded mozzarella cheese, 1/4 cup of grated Parmesan cheese, and 1/4 cup of heavy cream in a bowl. Blend until the mixture is smooth and creamy. Once the bread buns are baked and slightly cooled, use a piping bag fitted with a long, narrow tip to fill them. You can opt to use one of your favourite cheeses and the result will still be the same.

Fill the piping bag with the cheese cream mixture. Insert the tip of the piping bag into the side or bottom of each bread bun and squeeze in the cheese cream filling until you feel resistance. Make sure not to overfill to avoid the buns bursting. Serve the cheese-filled bread buns with a bowl of tomato basil soup or creamy mushroom soup for a comforting meal.


For the Dough:

  • 2 teaspoons active dry yeast
  • 1 cup (236ml) warm milk (110°F/43°C)
  • 2 tablespoons sugar (divided)
  • 3 cups (360 grams/12.70 oz) bread flour
  • 1 teaspoon salt
  • 1 beaten egg
  • 2 tablespoons (1/8 cup/1/4 stick) softened butter

For the Cheese Cream Filling:

  • 1 cup (225grams) cream cheese
  • 1 cup shredded (118grams) mozzarella cheese
  • 1/4 cup (23 grams) grated Parmesan cheese
  • 1/4 cup (60ml) heavy cream

For the Egg Wash:

  • 1 beaten egg