Cheesy Bacon Veggie Boat Buns

Ingredients

Dough:

• Bread flour – 250g

• Water – 145g

• Instant dry yeast – 2g

• Sugar – 10g

• Salt – 3g

• Olive oil – 10g

Filling:

• Bacon – 60g

• Corn – 40g

• Green peas – 40g

• Black pepper – to taste

• Mayonnaise – 20g

• Salad dressing – 15g

Topping:

• Shredded cheese – as needed

Instructions

1. Make the Dough
   Add all the dough ingredients into a food processor or mixing bowl. Knead on slow speed for 3 minutes, then switch to medium-high speed and knead for 15 minutes until smooth. If kneading by hand, work the dough for about 10 minutes until it forms a firm, elastic texture.

2. First Fermentation
   Shape the dough into a ball, place it in a bowl, cover, and let it ferment at room temperature for 1 hour until it doubles in size.

3. Prepare the Filling
   Chop the bacon into small squares. Pan-fry until lightly crisped, then mix with thawed corn, green peas, black pepper, mayonnaise, and salad dressing. Set aside at room temperature.

4. Divide and Rest
   After fermentation, divide the dough into 6 equal portions. Round each into a ball, cover with a damp cloth, and let rest for 15 minutes.

5. Shape the Buns
   Roll each dough ball into an oval shape. Spoon filling into the center and roll up from top to bottom. Seal the seam and shape into a spindle. Place seam-side down on parchment-lined baking tray.

6. Second Fermentation
   Place the shaped dough into an oven at 35°C (95°F) for 40 minutes to proof again.

7. Score and Top
   Use a sharp knife to score two deep cuts across the top of each bun to reveal the filling. Sprinkle shredded cheese generously into the cuts.

8. Bake
   Preheat oven to 220°C (428°F). Bake for 16 minutes or until golden brown and cheese is melted and bubbly.