Name: Caterpillar Stuffed Bread recipe by Nasima Singh at BetterButter
Prep time: 120 min
Cook time: 20 min
Total time: 140 min
Yield: 4
Ingredients: For the Bread Dough; 500 gms - Refined flour (Maida); 2 tsps - Granulated Sugar; 25 gm - Active yeast (I used blue Bird); 30 gm - oil; 10 gm. - salt; 300 ml - water (approx) (I used little less than 300 ml. I used it as per my own estimation); 1 cup - warm milk; for the stuffing:; 150gms - Pizza cheese or any other cheese of your choice; 200 gms - Grated paneer (I used home-made paneer); A handful of Corriander leaves; Dry mix herb like parsley, basil etc. I used thyme, garlic powder, oregano and pepper); For the Garnish; Mix of white sesame seeds and onion seeds

ABOUT Caterpillar Stuffed Bread RECIPE

We are in love with this stuffed caterpillar buns recipe. Every time I make the dough in large quantity, hoping to store some in the freezer for later use. But that simply doesn't happen. It gets over that same day or max survives for the next mornings tiffin. I have now started to make large batches and store it in the freezer for those "Choti si Bhook time"or the evening tea time. I just have to bring it down to room temperature before using the dough and filling it up for the second proofing

Ingredients Serving: 4

For the Bread Dough
500 gms - Refined flour (Maida)
2 tsps - Granulated Sugar
25 gm - Active yeast (I used blue Bird)
30 gm - oil
10 gm. - salt
300 ml - water (approx) (I used little less than 300 ml. I used it as per my own estimation)
1 cup - warm milk
for the stuffing:
150gms - Pizza cheese or any other cheese of your choice
200 gms - Grated paneer (I used home-made paneer)
A handful of Corriander leaves
Dry mix herb like parsley, basil etc. I used thyme, garlic powder, oregano and pepper)
For the Garnish
Mix of white sesame seeds and onion seeds

Instructions

Sieve the APF to remove any lumps
In a bowl, take warm milk, add sugar and yeast and keep it to bloom for about 5-10 minutes (will depend on the quality of your yeast and the milk temperature)
Now mix the milk and yeast mixture with APF, salt and some oil (about 2-3 tbsp) and make a soft dough. Knead the dough for approximately 15-20 minutes to release the gluten (you can keep adding very small quantities of APF and Oil alter
Cover the dough with a damp cloth and leave it in a warm place to proof (double up) - Takes about 45 mins to 1 hour depending on the weather conditions in your area
When the dough has doubled up, divide the dough into 2 equal portions on a clean surface, roll out the dough using a rolling pin.
Apply some melted butter in the rolled out dough and spread the stuffing mix (list of ingredients for spread given below)
Cut the dough at the edges as shown in the picture.
Start folding the dough as shown in the picture.
Leave these buns for a second proofing for about 20-30 minutes on a baking tray.
After 20 minutes, preheat your oven at 200 Deg Cel
Bake the buns at 180 Deg for about 21-25 minutes or till nicely brown on the top.
Remove it and allow it to cool on a wire wrack

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