These stuffed brioche buns with cheese and ham are soft, fluffy, and filled with melted Gruyere-style cheese and savory ham or turkey. The dough is enriched with milk, yogurt, eggs, and butter, creating tender homemade buns that work well for breakfast, lunchboxes, snacks, or sandwiches on the go.
Stuffed Brioche Buns with Cheese and Ham
12
buns25
minutes30
minutes480
kcal55
minutesSoft and fluffy homemade brioche buns filled with melty cheese and ham or turkey.
Ingredients
- For the Dough
750 g 750 All-purpose Flour
14 g 14 Dry Yeast
250 g 250 Milk
1 tsp 1 Sugar
1 pinch 1 Salt
200 g 200 plain Greek Yogurt
2 2 Large Eggs
80 g 80 Butter, softened
- For the Filling
300 g 300 Graviers Cheese, grated
200 g 200 Ham or Turkey, chopped
- For the Egg Wash
1 1 Large Egg
3 tbsp 3 Milk
Sesame Seeds (optional)
Recipe directions
- Make the Dough
- Add the milk, yogurt, eggs, sugar, and yeast to the bowl of a stand mixer. Mix briefly to combine.
- Add the flour, softened butter, and salt.
- Knead with the dough hook for 3–4 minutes.
- If kneading by hand, knead for approximately 5–6 minutes, until the dough becomes smooth and cohesive.
- Shape the dough into a ball.
- Make a shallow cross on top, cover the bowl with a clean kitchen towel, and let the dough rise for approximately 40 minutes, or until doubled in volume.
- Divide and Fill the Buns
- Transfer the risen dough to your work surface.
- Knead it briefly to release the excess air.
- Divide the dough into 12 equal pieces and shape each into a ball.
- Flatten each piece of dough with your hands.
- Place some Graviera and ham or turkey in the center.
- Bring the edges of the dough together over the filling and pinch firmly to seal.
- Shape each portion into a smooth bun.
- Second Rise
- Arrange the stuffed buns on a baking sheet lined with parchment paper, leaving some space between them.
- Let them rest and rise for another 20 minutes.
- Add the Egg Wash
- In a small bowl, beat together 1 egg and 3 tablespoons milk.
- Brush the buns evenly with the egg wash.
- Using a wooden skewer, make a small hole in the center of each bun.
- Sprinkle with sesame seeds, if desired.
- Bake
- Bake in a preheated oven at 180°C / 355°F conventional heat (top and bottom) for approximately 30 minutes, until the buns are well risen and golden brown.
- Allow them to cool slightly before serving.
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How to Keep the Cheese Inside the Buns
The most important shaping step is sealing the dough thoroughly.
Once the cheese and ham are placed in the center, bring the edges together and firmly pinch the seam closed.
Place the sealed side toward the bottom when arranging the buns on the baking sheet.
Avoid overfilling. Even though plenty of filling is desirable, too much cheese makes it difficult to create a secure seal and increases the chance of leakage during baking.
What Is Graviera Cheese?
Graviera is a popular Greek hard cheese with a rich, slightly sweet and nutty flavor. It also melts well, making it particularly suitable for stuffed breads.
If Graviera isn’t readily available in the US, suitable alternatives include:
- Gruyère
- Gouda
- Mild cheddar
- Monterey Jack
- A mixture of good melting cheeses
Gruyère is probably the closest familiar substitution when you want to retain the richer character of Graviera.
Ham or Turkey?
Either works well.
Ham gives the filling a classic cheese-and-ham flavor, while sliced turkey provides a milder alternative.
If using turkey, smoked turkey is particularly suitable because its stronger flavor balances the rich dough and cheese.
Whichever you choose, avoid excessively wet deli meat because additional moisture inside the buns can affect the dough surrounding the filling.
Why Make a Small Hole in Each Bun?
The small opening made with a wooden skewer allows some steam from the hot filling to escape during baking.
Keep the hole small. The objective isn’t to expose the filling but simply to create a small vent before the buns go into the oven.
How to Get a Golden, Glossy Surface
The mixture of egg and milk creates the characteristic golden surface.
Brush the buns gently after their second rise so you don’t deflate them.
Sesame seeds are optional, but they add both texture and the familiar appearance of Greek savory bakery buns.