Inspired by the classic French dish, croque madame, this bun is more than just a bun, it’s a meal.
With a soft, buttery, brioche like base, white sauce, ham, cheese and egg centre. This is the ultimate savoury bun.
Ingredients
For the dough
500g white bread flour
7g dried yeast
7g salt
30g sugar
220ml warm milk
1 egg
50g melted butter
For the white sauce
30g butter
30g flour
300ml milk
50g grated cheese
To top
6 egg yolks
Handful of grated cheese
Couple slices of ham
Method
1)Â Starting with the wet, pour all your dough ingredients into a large mixing bowl. Either knead by hand for 8 minutes or in a stand mixer fitted in a dough hook for 5. Let the dough rest for 5 minutes (this relaxes the gluten and helps it form bonds) then knead for another 3-4 mins.
2)Â Scoop the dough into an oiled bowl, pop a cloth over the top and prove for 1hr before placing in the fridge to stiffen. Leave in the fridge for anywhere between 1-24hrs.
3) When you’re ready, tip the dough onto a floured surface and cut into 6-8 chunks. Pinch the corner of each piece into the centre and roll into a ball. Place on a lined baking tray and proof for 1-2 hrs. Preheat the oven to 200c/ 180c fan.
4) In the meantime, make your white sauce. Melt your butter in a saucepan over a medium heat, once melted whisk in your flour the cook for 1-2 minutes before, bit by bit, whisking in your milk. Stir for 5 minutes over a low heat then mix in your cheese and once melted, set aside to cool.
5) Brush the buns with a little egg wash (optional). With a couple fingers make a dent in the centre of each bun (like a crater), fill with a tbsp of sauce, sprinkle of cheese and a few slices of ham. Bake for 13 minutes then lay an egg yolk into the centre of each bun and bake again for 6 minutes, until golden.
