Kitchyin - 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 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.
Place the cheese ball into the middle of the dough, then wrap the cheese and pinch the seam tightly.

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.