Cheese and Herb Pull-Apart Bread

Your Braiser will easily become your new best friend thanks to this highly shareable cheese and herb bread recipe. Roll the dough into balls and have fun filling your dish. Ideally, this bread is slowly pulled apart right after baking, but is equally mouth-watering as leftovers the next day.

In a small pot, gently warm the milk and honey just until the honey has melted. Remove from the heat and set aside.

In the bowl of a stand mixer fitted with a dough hook, or in a bowl with a wooden spoon, combine the flour, yeast and salt. Pour the warm milk over the flour mixture. Mix with the dough hook on low speed, or with a spoon, just until the dry ingredients are moistened, about 2 minutes. Add the eggs, one at a time, and mix to combine. Gradually add the butter, a few pieces at a time, until well incorporated.

Knead with the dough hook, or on a floured work surface with your hands, for 5 minutes or until the dough is very smooth and elastic.

With lightly floured hands, form the dough into a ball and transfer to a lightly buttered bowl. Cover and let sit in a warm spot until doubled in volume, about 1 hour 15 minutes.

On a clean work surface, divide the dough into 15 equal pieces. Place a cube of cheese at the centre of each piece of dough and tightly roll into a ball, keeping the cheese at the centre.

Lightly butter the bottom and sides of a Braiser. Place the buns in the Braiser, evenly spaced out. Cover with the lid and let sit in a warm spot until doubled in volume, about 45 minutes.

Preheat the oven to 375°F (190°C). Brush the tops of the buns with the beaten egg. Bake, uncovered, for 25 minutes.

While the buns are baking, in a bowl, combine the butter, garlic powder and dried herbs until very smooth and creamy. Place small dollops of the butter mixture over the buns and sprinkle with flaky salt. Return the Braiser to the oven and bake to melt the butter, about 3 minutes. Let cool for a few minutes before serving.