Ingredients:

  • 240ml whole milk, warmed to 110°F
  • 7g active dry yeast
  • 65g granulated sugar
  • 115g unsalted butter, melted and cooled
  • 2 large egg yolks, room temperature
  • 500g all-purpose flour
  • 6g fine sea salt
  • 5 links plant-based sausage, sliced into thirds
  • 15 slices pickled jalapeños
  • 100g sharp cheddar cheese, cubed
  • 150g fruit preserves
  • 100g full-fat cream cheese, softened
  • 50g all-purpose flour for streusel
  • 50g granulated sugar for streusel
  • 30g cold unsalted butter for streusel

Instructions:

  1. Warm the milk. Heat 240ml milk to 110°F in a small saucepan. Note: If it's too hot, let it sit for a few minutes before adding yeast.
  2. Bloom the yeast. Stir 7g yeast and 1 tablespoon of the sugar into the milk; wait 10 mins until foamy and bubbling.
  3. Mix wet ingredients. Whisk in the remaining sugar, 115g melted butter, and 2 egg yolks.
  4. Incorporate the flour. Add 500g flour and 6g salt. Mix until a shaggy mass forms.
  5. Knead the dough. Use a dough hook on medium speed for 8 mins until supple and pulling away from sides.
  6. First proof. Place in a greased bowl, cover, and let rise for 90 mins until doubled in volume.
  7. Shape the buns. Punch down dough and divide into 15 equal balls (approx 65g each).
  8. Prepare savory fillings. Slice 5 plant based sausage links into thirds and cube 100g cheddar.
  9. Fill and seal. Flatten a dough ball, place sausage, cheese, and a jalapeño slice in the center, and pinch tightly to seal.
  10. Final proof. Place on a lined sheet, cover, and let rise for 45 mins until puffy and light.
  11. Bake. Cook at 350°F (180°C) for 15 minutes until golden and fragrant.